I love mousse specially Chocolate and Mango … so here, I bring my layered sweet and fruity mousse cake! Light and creamy dessert with rich ’dark’ chocolate mousse and mango cream topped with fresh and juicy bite size mango and orange pieces. Sounds enticing isn’t it? Definitely a cake for mango lovers.
Mango & Chocolate Mousse Cake
You’ll need: food processor, blender
Preparation time: 20 minutes
Total time: 3- 4 hours
Ingredients for base:
1/4 cup almond meal
1 cup gluten free oat flour
1 heaped tbsp shredded coconut
1/3 cup dates, soaked
2 tbsp coconut nectar, maple syrup or raw honey if you’re not vegan
1 tsp freshly squeezed lemon juice
Add all ingredients into a food processor and pulse for a few minutes. Pulse until mixture is like a sticky dough. Press the mixture into a parchment lined container (you will need a square flat, I used an approx 15x15cm).
![Mango_cake_(3_of_1)[1]](http://deviliciouslyraw.com/wp-content/uploads/2015/07/mango_cake_3_of_11.jpg)
Ingredients for mousse:
1 ripe avocado, peeled
1 cup zucchini, peeled and chopped
1/4 cup dates, soaked
1 tbsp coconut nectar, maple syrup or raw honey
2 tbsp raw cacao powder
1 tbsp chia seeds soaked in 2 tbsp water
1 tbsp freshly squeezed orange juice
Place all the ingredients in a blender and blend until (just make sure to process the filling for a while) smooth. Spread the cream over the base.
Ingredients for mango cream:
1/2 cup organic ful fat coconut milk
1 ripe mango, peeled
1/4 orange, peeled
1 tbsp your choice of sweeteners
1 heaped tbsp creamed coconut or 1/4 cup soaked cashew to get the filling thicker
Put everything in the high speed blender and blend until smooth. Pour the cream over the chocolate layer and let sit in the freezer ( about 3-4 hours ) or until it’s set. Once cake is firm to touch remove from pan and carefully cut into slices (you may have to let it set at room temperature for about 10-15 minutes, cake should be pretty easy to cut). Store in the freezer, remove it from the freezer about 40 minutes and leave at room temperature before serving.
Ingredients for top:
1/2 orange, sliced
1/4 mango, sliced
Add orange and mango slices on top of the cake.
Yes! It really is THAT easy!
Enjoy!
![Mango_cake_(5_of_1)[1]](http://deviliciouslyraw.com/wp-content/uploads/2015/07/mango_cake_5_of_11.jpg)
![Mango_cake_(9_of_1)[1]](http://deviliciouslyraw.com/wp-content/uploads/2015/07/mango_cake_9_of_11.jpg)
![Mango_cake_(4_of_1)~01[1]](http://deviliciouslyraw.com/wp-content/uploads/2015/07/mango_cake_4_of_1011.jpg)
![Mango_cake_(7_of_1)[1]](http://deviliciouslyraw.com/wp-content/uploads/2015/07/mango_cake_7_of_11.jpg)
- INGREDIENTS FOR BASE:
- ¼ cup almond meal
- 1 cup gluten free oat flour
- 1 heaped tbsp shredded coconut
- ⅓ cup dates, soaked
- 2 tbsp coconut nectar, maple syrup or raw honey if you’re not vegan
- 1 tsp freshly squeezed lemon juice
- INGREDIENTS FOR MOUSSE:
- 1 ripe avocado, peeled
- 1 cup zucchini, peeled and chopped
- ¼ cup dates, soaked
- 1 tbsp coconut nectar, maple syrup or raw honey
- 2 tbsp raw cacao powder
- 1 tbsp chia seeds soaked in 2 tbsp water
- 1 tbsp freshly squeezed orange juice
- INGREDIENTS FOR MANGO CREAM:
- ½ cup organic ful fat coconut milk
- 1 ripe mango, peeled
- ¼ orange, peeled
- 1 tbsp your choice of sweeteners
- 1 heaped tbsp creamed coconut or ¼ cup soaked cashew to get the filling thicker
- INGREDIENTS FOR TOP:
- ½ orange, sliced
- ¼ mango, sliced
- For the base - Add all ingredients into a food processor and pulse for a few minutes. Pulse until mixture is like a sticky dough. Press the mixture into a parchment lined container (you will need a square flat, I used an approx 15x15cm).
- For the mousse - Place all the ingredients in a blender and blend until (just make sure to process the filling for a while) smooth. Spread the cream over the base.
- For the mango cream - Put everything in the high speed blender and blend until smooth. Pour the cream over the chocolate layer and let sit in the freezer ( about 3-4 hours ) or until it’s set. Once cake is firm to touch remove from pan and carefully cut into slices (you may have to let it set at room temperature for about 10-15 minutes, cake should be pretty easy to cut). Store in the freezer, remove it from the freezer about 40 minutes and leave at room temperature before serving. Add orange and mango slices on top of the cake.
Wow this sounds amazing x
Thank you Abi!
This looks incredible! I’m definitely going to book mark this one!
I also nominated you for a Liebster award. Check it out if interested.
http://veganrescue.com/2015/08/01/liebster-award/
Thank you so much Jessica, that’s so kind of you! Hope you’ll get to try this soon and love them as much as we did. I can’t get enough 😉
Aww, you are way too kind! Thank you Sophie <3