Best 2 Raw Vegan Chocolate Mousse Cake With A Peanut Butter Swirl Recipes

Indulge in a symphony of flavors with our Raw Vegan Chocolate Mousse Cake with a luscious Peanut Butter Swirl. This decadent dessert combines rich, creamy chocolate mousse with the delightful swirl of peanut butter, all crafted from plant-based ingredients. Each bite offers a harmonious balance of sweetness, a hint of nuttiness, and a satisfying velvety texture. This recipe caters to vegans, raw food enthusiasts, and those with dietary restrictions, making it a guilt-free indulgence. Discover the delightful combination of crunchy walnuts, sweet dates, and creamy coconut milk in the cake base, complemented by a dreamy filling made from ripe avocados, raw cacao, and pure maple syrup. Our Peanut Butter Swirl adds an extra layer of indulgence, made from a blend of peanut butter, coconut oil, and a touch of honey. Prepare to tantalize your taste buds with this exquisite Raw Vegan Chocolate Mousse Cake, a perfect centerpiece for any special occasion or a delightful treat to satisfy your sweet cravings.

Let's cook with our recipes!

VEGAN CHOCOLATE MOUSSE CAKE

Vegan Chocolate Mousse Cake image

This super creamy Vegan Chocolate Mousse Cake is indulgent and light all at once. The filling has the most silky smooth texture that will melt in your mouth, it's no-bake and doesn't use any coconut milk or nuts! A guaranteed crowd pleaser!

Provided by Christina Leopold

Categories Dessert

Time 4h20m

Number Of Ingredients 11

Ingredients

16 original oreos (or other vegan cookies of choice)
4 tablespoons vegan butter (or plantbased spread/coconut oil)
11 oz vegan dark chocolate
12.5 oz silken tofu
10.5 oz vegan greek style yoghurt (or plain soya yoghurt/coconut yoghurt)
¼ cup cacao powder
2 teaspoons vanilla extract
¼ teaspoon sea salt
1-2 tablespoons pure maple syrup (optional)
2 cups fresh berries of choice
2 tbsp dark chocolate (grated)

Steps:

Line the bottom and sides of a 7" cake tin with a removable base with some parchment paper.
Add the cookies and vegan butter to a food processor and blitz for about 30 seconds until evenly mixed. Press the cookie mixture into the base of the cake tin, and smooth it out with a spatula or flat bottomed glass, making sure it is compact. Set aside in the fridge.
First, melt the chocolate over a double boiler (bain-marie).
Add all of the ingredients apart from the maple syrup to a high-speed blender or food processor and blend for a couple of minutes until smooth and creamy.
Taste the filling and add the maple syrup if you'd like it sweeter and blend again to combine.
Transfer the filling into the cake tin using a spatula to smooth it out. To get the swirl effect on top, place the cake tin on top of a turntable, and use your spatula to make a swirl print on the surface of the cake whilst spinning the turntable. Place in the fridge to set for 3-4 hours (or overnight if preferred).
Once set, remove the cake from the tin. You can use a blow torch to gently heat the sides of the pan to make it easier for the cake to slide out of the tin.
Top with fresh berries and some grated chocolate. To store, place in an airtight container and refrigerate for up to 3 days.

Nutrition Facts : Calories 394 kcal, Carbohydrate 39 g, Protein 6 g, Fat 24 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 1 mg, Sodium 199 mg, Fiber 6 g, Sugar 23 g, UnsaturatedFat 11 g, ServingSize 1 serving

SWIRLED PEANUT BUTTER CHOCOLATE CAKE

Swirled Peanut Butter Chocolate Cake image

Since chocolate and peanut butter are two of my granddaughters' favorite flavors, I fix this cake often. It's moist and scrumptious.-Elaine Medeiros, Wamego, Kansas

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 24 servings.

Number Of Ingredients 17

Ingredients

1-1/2 cups sugar
1-1/2 cups water
1/2 cup canola oil
4-1/2 teaspoons white vinegar
1-1/2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/3 cup baking cocoa
1-1/2 teaspoons baking soda
1/2 teaspoon salt
PEANUT BUTTER BATTER:
4 ounces cream cheese, softened
1/4 cup creamy peanut butter
1/3 cup plus 1 tablespoon sugar, divided
1 egg
1/8 teaspoon salt
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans

Steps:

In a large bowl, beat the sugar, water, oil, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; gradually beat into oil. Pour into a greased 13x9-in. baking pan., In another bowl, beat the cream cheese, peanut butter, 1/3 cup sugar, egg and salt until smooth. Stir in chocolate chips. , Drop by tablespoonfuls over cake batter; cut through batter with a knife to swirl the peanut butter mixture. Sprinkle with pecans and remaining sugar., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack before cutting. Refrigerate leftovers.

Nutrition Facts : Calories 217 calories, Fat 11g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 170mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

For a richer mousse, use a higher quality cocoa powder.
Make sure your avocados are ripe and creamy for a smooth mousse.
Chill the cake for at least 4 hours, or overnight, before serving for the best flavor and texture.
To make a vegan chocolate ganache, simply melt 1 cup of vegan chocolate chips with 1/4 cup of coconut cream.
For a fun variation, try swirling in different nut butters, such as almond butter or cashew butter, instead of peanut butter.
Garnish the cake with fresh berries, chopped nuts, or cacao nibs before serving.

Conclusion:

This raw vegan chocolate mousse cake is a delicious and decadent dessert that is perfect for any occasion. It is easy to make, gluten-free, and dairy-free, so everyone can enjoy it. The rich chocolate mousse is complemented perfectly by the creamy peanut butter swirl, and the whole cake is topped with a luscious chocolate ganache. Whether you are a vegan or not, you will love this cake!