clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Brownie Mousse Cake

  • Author: Natalie
  • Prep Time: 2 hours
  • Cook Time: 25 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 8 slices 1x
  • Category: cake
  • Method: baking
  • Cuisine: american


Brownie Mousse Cake! Decadent flourless fudgy brownie on the bottom with fluffy two-ingredient chocolate mousse on top – vegan and paleo!



Brownie Cake

  • 1 cup (200g) medjool dates, pitted
  • 1/2 cup (120g) nondairy milk
  • 1/2 cup (125g) almond butter (or any nut/seed butter)
  • 1 tsp vanilla extract
  • 1/2 cup (50g) cacao powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (90g) Hu Gems


  1. 1 cup (180g) Hu Gems
  2. 1 15oz can full-fat coconut milk, shaken


  1. Preheat the oven to 350ºF.
  2. Blend the medjool dates, nondairy milk, almond butter, and vanilla.
  3. Transfer to a bowl. Add the cacao powder, baking soda, and salt. Stir to combine.
  4. Fold in the Hu Gems.
  5. Transfer to a springform pan (7 inch). Bake for 25 minutes at 350ºF.
  6. Cool completely.
  7. For the mousse, melt together the Hu Gems and coconut milk in a bowl. Whisk until smooth.
  8. Refrigerate until thick but not fully set (about 1-2 hours).
  9. Spread mousse on top of the cooled brownie cake.
  10. Refrigerate overnight.
  11. Slice and serve chilled. Keep leftovers covered in the fridge for up to a week.


  • Serving Size: 1 slice
  • Calories: 500
  • Sugar: 27g
  • Fat: 37g
  • Saturated Fat: 18g
  • Carbohydrates: 44g
  • Fiber: 8g
  • Protein: 8g

Keywords: chocolate, mousse, paleo, vegan, gluten free, coconut milk, flourless, dessert, egg free, dairy free