Vegan Coffee Mango Mousse Cake

Vegan Coffee Mango Mousse Tart
Jump to recipe

I’m so happy to finally share my prize winning vegan, gluten-free coffee mango mousse cake! I created this recipe for a partnership sponsored by Lavazza and my culinary school, the University of Gastronomic Sciences. 

During my time in culinary school, I realized I had a passion for pastry, and vegan pastry in particular. Most of the recipes I found for traditional fine pastry like entremets, sablé and pastry creams contain animal products such as eggs, dairy and gelatin. My recipe is without any animal ingredients, and tastes just as decadent and delicious.

This vegan, gluten-free entremet (layered mousse cake) is made up of:

  • Gluten-Free Vanilla Cinnamon Sablé
  • Coffee Chocolate Mousse
  • Mango Lime Compote
  • Coconut Lime Cream
  • Cocoa-Coconut Crumble
  • Mango Glaze
Vegan, gluten-free Coffee Mango Mousse Tart

The task was to create something inspired by Lavazza’s Tierra Colombia blend.

I knew that I wanted to create a vegan dessert, and had been watching so many YouTube videos on how to do it. The coffee has a unique flavor profile including lime, jasmine, and tropical fruits, so I wanted to highlight those notes in the final recipe. 

I consulted The Vegetarian Flavor Bible to see which flavors compliment coffee, and decided I would go with the classics of vanilla, cinnamon and chocolate, then some more unique flavors like mango, lime and coconut.

Vegan, gluten-free Coffee Mango Mousse Tart

Once I had the flavor profiles down, I thought about textures.

This entremet has a creamyness from the coconut lime cream and chocolate mousse, a crunch from the sablé and cocoa crumble, bitterness from the chocolate and coffee, and a nice acidity from the mango and lime. 

When it came to the coffee, I infused the coconut milk with whole coffee beans first to make the chocolate mousse, in addition to adding freshly brewed coffee to the espresso.

Vegan, gluten-free Coffee Mango Mousse Tart

Additionally, I used fresh and used coffee grounds in the crumble to help reduce waste, and lend an extra layer of coffee flavor and texture to the crumble. 

In glazes, you typically find gelatin as the thickener.  I used a special NH pectin that creates a nice soft and shiny gel without the use of gelatin. I talk about pectin in my post on Mastering the Vegan Chocolate Mousse!

For the mold, I used the Silikomart Eclipse mold.

Let me know in the comments if you make this recipe, and enjoy!

About Danielle

I am a Registered Dietitian Nutritionist and Master of Applied Gastronomy: Culinary Arts graduate with a passion for pastry. After years of working in food and nutrition PR and communications, I turned my passion for all things culinary into a career. Now, I create plant-based recipes (mostly desserts) and share the art and science of making delicious recipes without eggs, dairy or gelatin for the home cook and pro. 

Danielle Judson Essential Pantry Checklist PDF Preview

Recent Recipes

Share This Post

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email

Leave a Comment

You May Also Enjoy

Chocolate Tahini Oat Bars

Vegan Chocolate Tahini Oat Bars

These bars are the perfect hybrid between a brownie and a snack bar, meaning you can eat them any time of day ; ) Sweetened with just a touch of agave syrup, and a combination of oat flour and rice

Read More »