Vegan Coffee Mango Mousse Cake (Gluten-Free)
If you love desserts that look like they came straight from a high-end pastry case but taste even better, this Vegan Coffee Mango Mousse Cake is going to steal your heart. With vibrant mango, bold coffee, creamy coconut, and rich dark chocolate layered over a gluten-free cinnamon sablé crust, this cake is both refreshing and indulgent.
As a professional food writer, I’m always chasing that perfect balance between light and decadent. This cake delivers exactly that. It’s elegant enough for special occasions but deeply satisfying for anyone who loves bold, contrasting flavors.
Let’s break down this flavor-packed masterpiece.
Why I Love This Recipe
This cake feels like a celebration of contrasts:
- Bright, tropical mango
- Deep roasted coffee notes
- Creamy coconut lime freshness
- Silky dark chocolate richness
- A tender gluten-free cinnamon crust
It’s fully vegan, completely gluten-free, and layered like a professional entremet. The textures alone make it unforgettable — creamy mousse, soft compote, fluffy coconut cream, and a delicate crumble for crunch.
If you’re looking for a showstopper dessert that feels refined yet approachable, this is it.
Ingredients
Gluten-Free Cinnamon Sablé
- 106g vegan margarine
- 40g almond flour
- 45g powdered sugar
- 200g gluten-free flour blend
- 2g salt
- 20g water
- Seeds from 1 vanilla bean
- 2g ground cinnamon
- 2g ground cardamom
Mango Lime Compote
- 241g mango puree
- 15g fresh lime juice
- 15g granulated sugar
- 2g NH pectin
- 30g water
Mango Glaze
- 66g granulated sugar
- 135g water
- 10g NH pectin
- 30g agave syrup
- 25g melted coconut oil
- 100g mango puree
- Juice from ½ lime
Coconut Lime Cream
- 1 can Nature’s Charm Coconut Whipping Cream
- 20g powdered sugar
- Juice of 1 lime
Cocoa Coffee Crumble
- 40g rice flour
- 40g almond flour
- 15g fresh coffee grounds
- 10g used coffee grounds
- 1g salt
- 25g brown sugar
- 10g shredded coconut
- 25g melted coconut oil
Chocolate Coffee Mousse
- 322g canned coconut milk
- Seeds from 1 vanilla bean
- 53g whole coffee beans
- 10g brewed coffee
- 1.5g agar
- 30g agave syrup
- 200g dark chocolate (70%)
- 0.5g xanthan gum
- 86g aquafaba
- 15g powdered sugar
Step-by-Step Instructions
1. Make the Gluten-Free Cinnamon Sablé
Preheat oven to 160°C (320°F).
Cream vegan margarine and powdered sugar until smooth. Add water, almond flour, gluten-free flour, salt, cinnamon, cardamom, and vanilla seeds. Mix into a cohesive dough.
Roll between parchment to 0.5 cm thick. Chill 1 hour.
Cut a 15cm circle, prick with a fork, freeze 5 minutes, then bake 15 minutes until golden. Cool completely.
2. Prepare Mango Lime Compote
Mix sugar and pectin.
Heat mango puree, lime juice, and water to 50°C. Whisk in pectin mixture and bring to a boil. Blend smooth, pour into mold, and freeze solid.
3. Coconut Lime Cream Layer
Whip coconut cream with powdered sugar and lime juice until fluffy.
Spread over frozen mango compote and freeze until firm.
4. Cocoa Coffee Crumble
Combine dry ingredients. Stir in melted coconut oil until sandy.
Bake at 180°C (356°F) for 10–15 minutes. Cool completely.
5. Chocolate Coffee Mousse
Infuse coconut milk with vanilla and coffee beans for 1 hour. Strain.
Bring infused milk to a boil with agar, brewed coffee, and agave syrup. Pour over chopped chocolate and emulsify until smooth.
Whip aquafaba with xanthan gum and powdered sugar to stiff peaks. Gently fold into chocolate mixture.
6. Mango Glaze
Mix sugar and pectin.
Boil water, agave, mango puree, and lime juice. Blend, add coconut oil, blend again. Chill until slightly thickened but pourable.
Assembly
- In a mold, layer mango compote, coconut cream, and cocoa crumble. Freeze.
- Pour chocolate mousse into mold.
- Insert frozen layered center.
- Cover with remaining mousse and freeze completely.
- Unmold and glaze with mango glaze.
- Garnish with coconut cream, crumble, coffee beans, and coconut flakes.
Let thaw slightly before slicing for clean layers.
Tips for Success
- Always freeze fully between layers for sharp edges.
- Use high-quality dark chocolate (70% minimum).
- Sift dry ingredients for the sablé to avoid lumps.
- Don’t skip infusing the coconut milk — that coffee depth makes the cake exceptional.
Serving Suggestions & Pairings
This cake pairs beautifully with something bright and refreshing like This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days to contrast the richness.
For a full dinner experience, start with This Baked Brie Appetizer Is My Favorite Effortless Way to Impress Guests and serve a comforting main like This Instant Pot Lasagna Is My Favorite Way to Make Comfort Food Fastbefore bringing out this showstopper dessert.
If you’re planning a dessert table, it pairs wonderfully with These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert and These No-Bake Peanut Butter Oatmeal Bars Are My Favorite Snack to Keep on Hand.
Nutritional Information (Per Serving – Approximate)
- Calories: 420
- Fat: 29g
- Carbohydrates: 36g
- Sugar: 22g
- Fiber: 4g
- Protein: 5g
Storage & Leftovers
- Store covered in the refrigerator for up to 4 days.
- Freeze slices individually for up to 1 month.
- Allow frozen slices to thaw in the refrigerator for 2–3 hours before serving.
More Recipes You’ll Love
If you enjoy elegant, layered desserts or crowd-pleasing sweets, don’t miss:
- These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert
- These No-Bake Peanut Butter Oatmeal Bars Are My Favorite Snack to Keep on Hand
Final Thoughts
This Vegan Coffee Mango Mousse Cake is more than just dessert — it’s an experience. Each bite moves from bright tropical mango to creamy coconut to bold coffee chocolate richness, finishing with subtle spice from the cinnamon sablé.
It’s the kind of dessert that makes people pause mid-bite and say, “Wait… this is vegan?”
If you make it, I’d love to hear how it turns out. Leave a comment, share your photos, and follow along for more creative, indulgent plant-based recipes.
— Jason Griffith, ChefM aniac
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