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Slightly tangy raspberry mousse with gluten-free, double-layered chocolate cake, this Vegan Raspberry Mousse Chocolate Cake is perfect if you love the berry-chocolate combination!
Recently I’m quite into making chocolate cakes, I mean, different ones. And this Raspberry Mousse Chocolate Cake is one of them.
This double-layer cake is made with creamy, tangy raspberry mousse and tasty chocolate cake. I’ve been thinking about making this cake for quite a while, and now it’s finally made.
It looks quite epic with the pinky color and the contrast to the chocolate cake.
I know it might look a little complicated, but it’s actually quite simple. You just need to make the raspberry mousse first, then the cake, and then assemble it all with additional raspberries. Let me show you step by step.
How to Make Vegan Raspberry Mousse Chocolate Cake
Start by soaking the cashews for 3-5 hours. Then drain out the water, and blend them with other ingredients.
Then let the raspberry mousse chill in the fridge while we make the cake.
The chocolate cake is a one-bowl recipe. All you need to do is to mix (gluten-free) flour, cocoa powder, sugar, baking powder, baking soda, salt first.
Then add in applesauce, coconut milk, peppermint extract, apple cider vinegar, and vanilla extract. Mix to combine evenly.
Pour the batter into two 6″ lined cake pan. Bake in the oven at 180 C / 350 F for 25 minutes. Let the cake cool in the pan.
Finally, it’s the assembly. Gently remove one cake from the pan and place it on a plate or a cake stand. Spread some raspberry mousse on top and add some raspberries in the middle.
Remove the other cake from the pan and flip it over and place it on the first layer. Use the left raspberry mousse to ice the cake and add raspberries on top for final decoration.
Substitutions & Tips
- Flour: I want to try my newly bough 1-1 gluten-free baking flour (just for experiment and fun) and to make this cake gluten-free for my celiac friends, so I use gluten-free flour. You can also use all-purpose flour for the non-gluten-free version.
- Raw Cashews: It’s important to pick up the raw ones because toasted ones will steal the spotlight from raspberry.
- Frozen Raspberries: Frozen berries are more budget-friendly and easier to find in Taiwan, so I use frozen ones. You can also use fresh ones if that’s what you have. And I believe the fresh ones are better for the final decoration. (sorry, but I really cannot afford the fresh ones now. 🙁 )
- Full-fat Coconut Milk: Make sure it’s full-fat. We need that fat content for this mousse to be creamy and not liquidity.
- Coconut Cream: You can get it by scooping out the upper part of a chilled full-fat coconut can or just use a store-bought one. It’s also called coconut manna.
- Maple syrup: Maple syrup is my favorite liquid sweetener. You can also use other vegan liquid sweeteners like agave or brown rice syrup.
This cake is a combination of tangy, chocolaty, and just delicious! If it sounds good to you, I hope you could give it a try and let me know by commenting down below. If you are hungry for more, check out:
- Vegan Brownies with Aquafaba Chocolate Mousse Frosting (Gluten-free)
- Vegan Chocolate Peppermint Cream Pie (Gluten-free)
- Vegan Chocolate Hazelnut Ice Cream Cake
Vegan Raspberry Mousse Chocolate Cake
Ingredients
Vegan Raspberry Mousse
- 105 g (1/2 + 1/4 cup) raw cashews, soak in water for 3-5 hours
- 170 g (1+1/3 cup) frozen raspberries, *
- 120 ml (1/2 cup) full-fat coconut milk
- 2 Tbsp coconut cream, **
- 1 Tbsp lime juice
- 2 Tbsp maple syrup
Chocolate Cake
- 93 g (1/2 +1/8 cup) 1-1 gluten-free baking flour, ***
- 20 g cocoa powder, 3 heaping Tbsp
- 67 g (1/3 cup) cane sugar
- 1/2 tsp baking powder
- 1/2 tsp + 1/4 tsp baking soda
- 1/4 tsp salt
- 135 g (1/2 cup + 1 Tbsp) applesauce
- 120 ml (1/2 cup) full-fat coconut milk
- 1 tsp peppermint extract
- 1 Tbsp apple cider vinegar
- 1 tsp vanilla extract
- 60 g (1/2 cup) raspberries, for decoration
Instructions
To make the Raspberry Mousse
- Drain out the water from the cashews and give them a gentle rinse.
- Add the cashews and other mousse ingredients in a blender to blend until smooth.
- Pour the mousse into a container and place it into the fridge while we make the cake.
To make the Chocolate Cake
- Preheat the oven to 180 C / 350 F. Line the bottoms of two cake pans with parchment paper.
- In a big mixing bowl, add the gluten-free flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix evenly.
- Add the rest ingredients. Mix to combine.
- Divide the batter into two lined baking pan. Bake in the oven at 180 C / 350 F for 25 minutes. Let the cake cool in the pan.
- Assembly
- Gently remove one cake from the pan and place it on a plate or a cake stand. Spread some raspberry mousse on top and add some raspberries in the middle.
- Remove the other cake from the pan and flip it over and place it on the first layer. Use the left raspberry mousse to ice the cake and add raspberries on top for final decoration. Serve at room temperature or chilled.
Notes
- *Frozen Raspberries: Frozen berries are more budget-friendly and easier to find in Taiwan, so I use frozen ones. You can also use fresh ones if that’s what you have. And I believe the fresh ones are better for the final decoration. (sorry, but I really cannot afford the fresh ones now. 🙁 )
- **Coconut Cream: You can get it by scooping out the upper part of a chilled full-fat coconut can or just use a store-bought one. It’s also called coconut manna.
- ***Flour: I want to try my newly bought 1-1 gluten-free baking flour and to make this cake gluten-free for my celiac friends, so I use gluten-free flour. You can also use all-purpose flour for the non-gluten-free version.
- Storage: Store in the fridge for 3-5 days or 2 weeks in the freezer.
