Is it possible to create a chocolate decadent dessert without using any grain, dairy, eggs, or sugar? If you don’t think it is possible this recipe will change your mind. My Chocolate Mousse Cake is truly allergy friendly, unless you are allergic to tree nuts, and in that case I am so sorry, because this has to be one of the most delicious allergy-free desserts I have ever made! Valentine’s Day is just around the corner and this may be the perfect dessert for that special someone in your life, and if there’s not a special someone, then that special someone is you, so indulge!

Ganache Drizzle
Ganache pooling at the base of a deliciously silky Chocolate Mousse Cake.

My hubby & I are continuing to celebrate our 30th year of marriage. For Valentine’s Day, actually the week leading up, we are attending a marriage conference cruise via Family Life called Love Like You Mean It; a time to relax, refocus, and enjoy a little romance. In this picture below we are standing among the ruins of Ephesus in Turkey. Thankfully our marriage isn’t in ruins but I can tell you it has taken a lot of hard work to keep it that way. Faith, family and forgiveness are a few of the key components! I love this man and am especially thankful that he enjoys eating my gluten-free creations, even when occasionally they’re not blog worthy. And yes, I have had plenty of those through the years! He gently says, this probably isn’t my favorite, which is code for I wouldn’t be disappointed if you never made this again. Haha, he doesn’t say that often but when he does, most of the time I am in agreement.

30 years of marriage
30 years of marriage

Before I had him taste my new Chocolate Mousse Cake I told him it had no grains, no dairy (including butter), no eggs, and no sugar. Can you call that dessert? he asked. But after one bite he said, People are going to love this! I had him try to guess what was in it. I told him there was a surprise ingredient that he might not figure out. And I was right, he didn’t come anywhere close. When I told him I used an avocado, he was amazed. He took another bite. I can’t taste it at all! he said. Yep, the cocoa powder and other ingredients completely mask the avocado flavor. Don’t get me wrong, I love avocado, but avocado and chocolate? Who would have thought those two could go together so well?! This recipe is adapted from The Comfy Belly, which uses hazelnuts in place of the avocado. If you decide to try this option, just note the hazelnuts must be soaked for several hours before grinding into a paste. I personally love the creamy texture the avocado gives.

Making Faux Cheesecake
The faux cheesecake mix whips up to a nice consistency.

The avocado produces this rich, silky texture that is absolutely perfect for the filling. I can’t wait for you to try this dessert. And don’t let the finished picture fool you. It may look like it’s difficult to make but it is quite easy. The great part is your guests or family members will be amazed! My hubby also said it was restaurant quality, which is quite a compliment. You see why I love this Man?

Grain-free crust
Forming the grain-free chocolate crust.

I used English muffin rings for my mold but I was thinking a large heart-shaped cookie cutter would be so great for Valentine’s Day. I just couldn’t find mine. I scoured through my cupboards but no luck. I got rid of a lot of kitchen gadgets and utensils last year and somehow my heart-shaped cookie cutter may have found its way into the wrong box. But I soon came across the English muffin rings and knew those would work for making an individual size Chocolate Mousse Cake. If you have a small spring-form pan, that would work great too.

Removing the Chocolate Faux Cheesecake
Run a sharp knife along the edge to loosen the cake.

A spring form pan has a release latch that naturally pulls the form away from the sides but English muffin rings do not, so I used a knife to run around the edges before lifting the ring off.

Pouring the Ganache
Spoon the ganache on top and slightly over the edges.

After making your ganache, spoon a large amount on the top, then drag the ganache toward the edge with a knife or the back of a spoon, allowing it to spill over and pool slightly around the edges.

Bite of Chocolate Faux Cheesecake
Take a bite and indulge in the rich chocolate taste.

This is a very rich dessert. We shared one and still were unable to finish it all. If not for Valentine’s Day, I hope you get a wonderful excuse to make this sometime soon. Just remember to plan ahead because it goes into the freezer for a total of at least two hours. It is the perfect dessert to make the night before a dinner party though.

Mousse Cake Pin
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Chocolate Mousse Cake with Chocolate Ganache

Serves 3-4
Prep time 2 hours, 30 minutes
Dietary Dairy-free, Gluten-free, Paleo, Vegan
Meal type Dessert
Misc Freezable, Gourmet
Chocolate Mousse Cake with Chocolate Ganache is the perfect allergy-free dessert. A delicious grain-free, dairy-free, sugar-free & egg-free dessert!



  • 1 cup Raw Almonds (chopped)
  • 2 tablespoons Maple Syrup (pure)
  • 2 tablespoons Cocoa Powder (unsweetened)
  • 1/2 teaspoon Vanilla (pure)


  • 1 Medium Avocado (ripe)
  • 1/3 cup Maple Syrup (pure)
  • 1/3 cup Almond Milk (unsweetened)
  • 1/3 cup Coconut Oil (softened)
  • 1/3 cup Almond Flour (ultra-fine)
  • 1/3 cup Cocoa Powder (unsweetened)


  • 2 tablespoons Avocado Oil (or melted coconut oil)
  • 2 tablespoons Maple Syrup (pure)
  • 2 tablespoons Cocoa Powder (unsweetened)
  • 1/4 teaspoon Vanilla (pure)
  • 1/4 cup sliced almonds


Step 1
To make the crust: finely chop raw almonds. Add maple syrup, cocoa powder and vanilla. Mix until all ingredients are well incorporated.
Step 2
Using an English muffin ring or a large cookie cutter mold (such as a heart shape) place enough mixture to cover the bottom up to a 1/4 inch high. Or use the whole mixture to fill the bottom of a 7" spring form pan.
Step 3
To make the faux cheesecake: in a blender or food processor add flesh of avocado, maple syrup, almond milk, softened coconut oil, almond flour, and cocoa powder. Blend until smooth.
Step 4
Place enough filling on top of nut crust to fill to the top edge of the English muffin ring, cookie cutter, or spring form pan. Smooth the top by sliding a large knife blade across the top surface. Place in freezer for 1 hour.
Step 5
To make the ganache: in a small saucepan add avocado oil (or coconut oil) maple syrup, cocoa powder and vanilla. Place on medium low heat stirring frequently. Slowly heat until mixture slightly thickens. Do not allow to boil.
Step 6
Remove faux cheesecake from the freezer and place it on a serving dish. If using the English muffin tins or cookie cutter, use a knife to loosen the edges before lifting the mold away from the cheesecake. Place a large spoonful of ganache in the center top. Take a small spoon and gently push the ganache to the outer edges allowing it to spill over and slightly pool. Sprinkle a small amount of sliced almonds in the center.
Step 7
Return the faux cheesecake dessert to the freezer for at least another hour before serving.

This recipe was shared on the following blogs: TheChickenChick

11 comments on “Chocolate Mousse Cake with Chocolate Ganache”

  1. Well I WAS trying to go easy on the sweets, so since this is made with avocado, I get to eat it… right? 🙂 I’ve seen a lot of desserts using avocado lately which I would have never thought of, but I’m so glad to hear that it actually works and tastes good! Pinning for later 🙂

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