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Cherry Chocolate Mousse Cake (vegan & gluten-free)

June 10, 2018 By Hana 8 Comments

Cherry Chocolate Mousse Cake (vegan & gluten-free)

Special thank you to Amore di Mona for sponsoring this post.

Cherries are coming into season and I’ve created the most delicious Cherry Chocolate Mousse Cake to celebrate this time. It’s just the perfect Summer dessert for the chocolate lovers.

There are three different layers in this cake, base is a chocolate sponge cake which is covered with smooth chocolate ganache and then topped with sour cherry jelly and decorated with fresh cherries and edible flowers. This cake looks so pretty, it’s calling on Summer.

Cherry Chocolate Mousse Cake (vegan & gluten-free)Cherry Chocolate Mousse Cake (vegan & gluten-free)Cherry Chocolate Mousse Cake (vegan & gluten-free)

For the base of this cake I’ve used a variation of my Raspberry Chocolate Madeleines recipe, which is beautifully moist and really wholesome. This time I’ve used ground quinoa flakes, but feel free to use gluten-free oats if you prefer.

The chocolate ganache is a simple mix of dark vegan chocolate and oat cream, which sets into just right consistency to hold the shape. And for the zing I have topped the cake with sour cherry agar jelly which creates a beautiful glossy finish.

I’ve lined the inside of the cake tin with some greaseproof baking paper before pouring the ganache, but it caused my sides to go little ridged so I’ve used spatula to smooth them out. You shouldn’t need it when using a springform cake tin. But you might want to run a knife around the edges before removing the cake from the tin.

Enjoy the recipe :)

Much Love Hxx

 

Cherry Chocolate Mousse Cake (vegan & gluten-free)Cherry Chocolate Mousse Cake (vegan & gluten-free)Cherry Chocolate Mousse Cake (vegan & gluten-free)Cherry Chocolate Mousse Cake (vegan & gluten-free)Cherry Chocolate Mousse Cake (vegan & gluten-free)Cherry Chocolate Mousse Cake (vegan & gluten-free)

Cherry Chocolate Mousse Cake (vegan & gluten-free)
 
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Author: Hana, Nirvana Cakery
Serves: 6" cake
Ingredients
  • Chocolate cake:
  • 35g brown rice flour (1/4 cup)
  • 35g sunflower seeds (1/4 cup), ground into flour consistency
  • 25g quinoa flakes or gluten-free oats (1/4 cup), ground into flour consistency
  • 2tbsp arrowroot
  • 2tbsp raw cacao powder
  • 50g rapadura sugar (1/3 cup)
  • ½tsp baking powder
  • ½tsp bicarbonate of soda
  • ¼tsp cinnamon
  • pinch sea salt
  • 2tbsp ground flaxseed + 6tbsp water
  • 60ml olive oil (1/4 cup)
  • 60ml plant milk (1/4 cup)
  • 1tsp apple cider vinegar
  • 1tsp vanilla extract

  • Chocolate ganache:
  • 200g Amore di Mona chocolate or dark vegan chocolate (7oz)
  • 180ml oat cream (3/4 cup)
  • 1tbsp maple syrup

  • Cherry jelly:
  • 200g frozen sour cherries (2 cups)
  • 120ml water (1/2 cup)
  • 2½tbsp agar flakes
  • 2tbsp maple syrup

  • Topping:
  • fresh cherries
  • edible flowers
Instructions
  1. Chocolate cake:
  2. Mix 2tbsp ground flaxseed with 6tbsp water and set aside to thicken.
  3. Preheat the oven to 180°C (350F)
  4. Grease and line 6" round springform cake tin.
  5. In a large bowl whisk together brown rice flour, ground sunflower seeds, ground quinoa flakes, arrowroot, cacao, sugar, baking powder, bicarbonate of soda, cinnamon and salt. Set aside.
  6. In a small bowl whisk together flax eggs, olive oil, plant milk, apple cider vinegar and vanilla.
  7. Add the wet mix to the dry mix and mix until well combined. You should have pourable muffin consistency.
  8. Spoon the mixture into lined cake tin and bake for about 20 minutes or until a cocktail stick comes out clean. Remove from the oven and leave to cool down.
  9. Chocolate ganache:
  10. Chop the dark chocolate and place into a small bowl. In a pan heat oat cream on a low fire until it comes to a boiling point. Pour over the chopped chocolate and stir until completely melted. Stir in the maple syrup and set aside to slightly cool down.
  11. Now carefully pour the ganache onto the chocolate cake layer. Place into fridge for about an hour to set.
  12. Cherry jelly:
  13. Place the cherries into a small pot, add water and bring to a boil, gently simmer for 10 minutes until broken down and mushy.
  14. Press the mixture through a mesh sieve. You should have about 300ml (1¼ cup) liquid. Now pour it back into the pot.
  15. Stir in agar flakes and maple syrup and bring back to a boil. Leave to simmer for about 15 minutes stirring frequently until the flakes have dissolved.
  16. Take off the heat and leave to cool down before carefully pouring on top of the chocolate ganache layer. Place back into fridge to set.
  17. Gently remove the cake from the cake tin and place onto a cake stand. If needed smooth out the side of the cake with spatula and top with some fresh cherries and edible flowers if you wish.
  18. Enjoy!
Notes
If using fresh cherries for the jelly, 2 cups are about 300g.
You can replace oat cream with coconut cream. Use 150g chocolate and 240ml coconut cream.
3.5.3251

Cherry Chocolate Mousse Cake (vegan & gluten-free)

Filed Under: All, Cakes, Cupcakes and Muffins, Dairy free, Dessert, Gluten free, Vegan

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Comments

  1. Hannah says

    June 18, 2018 at 5:05 am

    Hi! This looks amazing :) Quick question, what exactly is oat cream? Do you have a recipe for it?

    Reply
    • Hana says

      June 19, 2018 at 7:40 pm

      Hi Hannah, I buy oat cream from a brand called Oatly, but I think you can make your own however I’ve never tried that. You could also replace it with coconut cream, use 150g chocolate and 240ml coconut cream. So happy you think so :)

      Reply
  2. Nimerta Kandhari says

    August 23, 2020 at 5:22 pm

    Can we use canned cherries.. Love your recipies

    Reply
    • Hana says

      August 24, 2020 at 7:53 pm

      Hi Nimerta, I think it should be fine. Blend them with the syrup they are in until smooth and then use as per the recipe. You can make the jelly higher if you like too. Hope you enjoy the cake :)

      Reply
  3. Nimerta says

    August 26, 2020 at 3:21 pm

    Thanku so much💖

    Reply
  4. Nimerta says

    September 10, 2020 at 1:59 pm

    Hello hanna! Can we use this ganache for frosting or covering the cake
    Thanku

    Reply
    • Hana says

      September 13, 2020 at 7:14 pm

      Hi Nimerta, yes, you can. I usually do 240ml oat cream and 230g dark chocolate for frosting. Set overnight in the fridge until pipeable consistency.

      Reply
      • Nimerta says

        September 17, 2020 at 4:34 pm

        Thanku so much😍

        Reply

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Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

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🌱 Author of plant-based food blog Nirvana Cakery
🌱 Bringing plant magick back into your kitchen
🌱 Women transformation guide at @ashtaralight

Hana | Nirvana Cakery
Blood Orange Wild Blueberry Cheesecake to bring so Blood Orange Wild Blueberry Cheesecake to bring some colour to your day! 🌱 You can find the recipe on the blog from last January.

Have a wonderful Sunday beautiful! 
Much love Hana xx 
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#gaialove #sacredfood #plantbasedalchemy #rawvegan #vegancheesecake #plantbasedmovement #plantbaseddessert #bloodorange #wildblueberry #vegandessert #grainfree #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #foodblogger #foodstyling #nirvanacakery #foodforthesoul #veganuary #forksoverknives
Happy New Year beautiful! ✨ I’m feeling that Happy New Year beautiful! ✨

I’m feeling that this is the year we all need to ease into. Use this sacred pause we’re in until the 5th of January to really go within and listen deeply to what are you being called to birth this year. Forget creating goals from your ego. What are those whispers of your soul calling you to? Is it time to take the lead in your life? ✨

If this year is a continuation of 2020 we will need more conscious embodied leaders taking charge to create the change our planet needs. It’s us who create the future. ✨

Now that many of us are awake we need conscious women and men to walk together hand in hand! We’ve got this! 

✨🕊✨

Sending so much Love Hana xx
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#happy2021 #pathoflove #peace #unity #divinefeminine #divinemasculine #wholeness #selflove #newearth #manifestation #gaialove #consciousness #peaceonearth #glutenfreevegan #plantbased #plantpowered #foodblogger #nirvanacakery
Merry Christmas beautiful ones!!! ✨ May it be f Merry Christmas beautiful ones!!! ✨

May it be filled with eternal Love, Joy, Abundance & Peace 🕊

Love & Magick Hana xx ✨

Gingerbread cupcakes with white chocolate frosting on the blog from last Christmas ✨
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#merrychristmas #christmasrecipes #plantbasedchristmas #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking
White Yule Log from last year ❄️ Chocolate spo White Yule Log from last year ❄️ Chocolate sponge cake with white chocolate frosting, all gluten-free & vegan! You can find the recipe on my blog in the Christmas round up post for easy access.🎄

What dessert are you making this year? To be honest I’ve got my gingerbread cookies stored in fridge, the leftover chocolate cranberry orange cake in freezer so I’m quite sorted! But still pondering whether to make the gingerbread cheesecake. And just have written a new recipe for a lentil nut roast which I’m really looking forward to making on Christmas Day. 🎄
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Sending much Love & Magick Hxx 💫
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#yulelog #christmasrecipes #chocolatecake #christmascake #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking #countrylivingmag
Chocolate Cranberry Orange Cake 🌱 @amoredimona Chocolate Cranberry Orange Cake 🌱 @amoredimona has challenged me to create vegan, grain-free and nut-free chocolate recipe and so I took on the challenge with this layer cake. And I have finally experienced with cassava and tigernut flours, something I’ve been wanting to do for ages. If you fancy some grain-free baking check out the recipe on the blog. 😉

Have a wonderful weekend beautiful! ✨

Sending much love Hxx 🕊
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#grainfreecake #christmascake #chocolatecake #vegancake #plantbasedcake #cassava #tigernut #glutenfreevegan #healthyfoodshare #eathealthy #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #veganworldshare
Hello beautiful! The two new promised recipes are Hello beautiful! The two new promised recipes are on the blog. Gingerbread Cookies and Baked Gingerbread Cheesecake with my favourite almond chickpea crust. Simple, wholesome, delicious. ✨

I have also updated my Christmas recipe collection so you can browse through them all under one post if you’d love some inspiration. ✨

Sending much love! Hana xx
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#veganbaking #veganchristmas #gingerbread #plantbasedalchemy #sacredfood #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #thebakefeed #feedfeedglutenfree #feedfeedbaking #gaialove
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