Chocolate Passion Fruit Entremet Cake (vegan & gluten-free) Recipe

If you are searching for a dessert that truly dazzles both the eyes and the palate, look no further than the Chocolate Passion Fruit Entremet Cake (vegan & gluten-free). This stunning layered cake brings together the rich, silky texture of vegan chocolate mousse and the bright, tropical zing of passion fruit mousse, all atop a moist, wholesome gluten-free chocolate cake base. Whether you’re catering to dietary preferences or just craving an extravagant treat that feels light and fresh, this cake offers a harmonious blend of decadence and vibrant flavor that will absolutely captivate your taste buds.

Ingredients You’ll Need

The beauty of this Chocolate Passion Fruit Entremet Cake (vegan & gluten-free) lies in how simple yet essential the ingredients are. Each component is carefully chosen to deliver the perfect balance of flavor, texture, and vibrancy without any gluten or animal products.

• Brown rice flour: Provides a nutty, gluten-free base for a tender cake crumb.
• Ground sunflower seeds: Adds a subtle richness and protein while keeping the texture light.
• Tapioca flour: Ensures a chewy, elastic crumb that holds the cake layers together beautifully.
• Cacao powder: Brings deep chocolate intensity with natural antioxidants.
• Rapadura sugar: Offers gentle sweetness with molasses notes for depth of flavor.
• Baking powder and bicarbonate of soda: Lighten the cake for a perfect rise.
• Cinnamon and sea salt: Warm spices and a touch of salt enhance and balance the chocolate.
• Ground flaxseed and water (flax eggs): Serve as a vegan binder keeping everything moist and cohesive.
• Olive oil: Adds moisture and richness without overpowering the flavors.
• Plant milk: Keeps the recipe dairy-free while adding creaminess.
• Apple cider vinegar and vanilla extract: Develop subtle tang and aromatic notes for complexity.
• Dark vegan chocolate: Used for the luscious chocolate mousse layer.
• Oat cream: Provides creamy texture to both mousse layers without dairy.
• Agar flakes: A plant-based thickener that sets the mousses perfectly.
• Maple syrup: Natural sweetness that blends smoothly with the tropical passion fruit.
• Fresh passion fruit pulp: Delivers bright, tangy fruitiness essential for the passion fruit mousse.
• Turmeric powder (optional): Adds a hint of warm color and subtle earthiness to the passion fruit layer.
• Passion fruit and chocolate shards (for topping): Beautiful edible decoration that hints at what’s inside.

How to Make Chocolate Passion Fruit Entremet Cake (vegan & gluten-free)

Step 1: Prepare the Chocolate Cake Layer

Start by mixing the ground flaxseed with water to create your flax eggs and let them thicken—this is your vegan binder that keeps the cake moist and tender. Preheat your oven to 350 °F (180 °C) and prepare a 7-inch square cake tin lined with parchment for easy removal. Combine all dry ingredients including brown rice flour, ground sunflower seeds, tapioca, cacao, rapadura sugar, baking powder, bicarbonate of soda, cinnamon, and salt in a large bowl. In a separate bowl, whisk together the flax eggs, olive oil, plant milk, apple cider vinegar, and vanilla extract, then add the wet mixture into the dry ingredients. Stir until the batter is smooth and pourable; add a splash more plant milk if necessary. Pour this mixture into your cake tin and bake for about 20 minutes or until a toothpick inserted comes out clean. Let it cool completely.

Step 2: Shape Your Cake Base

Once cooled, use the base of a 6-inch round cake tin as a guide to cut a circle from your baked chocolate cake layer. This sized circle will fit perfectly as the base in your cake assembly tin and give a beautifully neat finish to your entremet.

Step 3: Make the Chocolate Mousse Layer

Finely chop the dark vegan chocolate and place it in a bowl. Combine the oat cream, maple syrup, and agar flakes in a small saucepan, then bring to a gentle boil while stirring often to dissolve the agar completely. Pour this hot mixture over the chopped chocolate and stir until silky smooth. Immediately pour the chocolate mousse over the chocolate cake base in your cake tin. Transfer to the fridge and let this layer set firmly for about 30 minutes.

Step 4: Prepare the Passion Fruit Mousse Layer

Scoop out the pulp and seeds from fresh passion fruits to yield about a cup of juice. Add this to a saucepan along with oat cream, maple syrup, a pinch of turmeric for color (optional), and agar flakes. Bring to a boil and maintain a simmer for 10-15 minutes, stirring frequently until the agar has dissolved. Strain this mixture through a fine mesh sieve to remove seeds, then let it cool slightly before pouring over the set chocolate mousse. Refrigerate until fully set, approximately one hour.

Step 5: Assemble and Decorate

Carefully remove the set cake from your tin to reveal striking, clean layers. Finish by decorating the top with fresh passion fruit pulp, elegant shards of dark chocolate, and edible flowers if you like. This final touch not only adds flair but also hints at the flavor journey inside your cake.

How to Serve Chocolate Passion Fruit Entremet Cake (vegan & gluten-free)

Garnishes

The Chocolate Passion Fruit Entremet Cake (vegan & gluten-free) looks stunning topped with fresh passion fruit seeds nestled on glossy chocolate shards. Edible flowers or finely grated dark chocolate curls also enhance its refined look, creating a feast for the eyes before the first bite.

Side Dishes

Keep sides light and complementary: a simple mixed berry salad or a refreshing mint and lime sorbet pairs beautifully with the tropical fruit notes and rich chocolate of this entremet without overwhelming the palate.

Creative Ways to Present

For an impressive presentation, serve each slice on a contrasting white plate with a drizzle of passion fruit coulis or vegan whipped cream. Consider layering smaller versions in clear glasses for a delightful, individual mousse parfait experience that showcases all the layers vibrantly.

Make Ahead and Storage

Storing Leftovers

This entremet cake can be stored covered in the refrigerator for up to four days, which helps the flavors meld even further while keeping the delicate mousses perfectly set and fresh.

Freezing

It’s best to freeze the cake before adding fresh garnishes. Wrap it tightly in plastic wrap and place it in an airtight container. Freeze for up to 2 months. Thaw overnight in the fridge for the best texture retention.

Reheating

Since this is a chilled mousse cake, reheating is not recommended. Instead, allow frozen slices to thaw completely in the refrigerator to enjoy the intended creamy, velvety texture of the layers.

FAQs

Is this cake truly gluten-free?

Absolutely! By using brown rice flour, ground sunflower seeds, and tapioca flour instead of traditional wheat flour, this entremet is completely gluten-free without sacrificing texture or flavor.

Can I substitute the agar flakes with something else?

Yes, you can use agar powder—usually one teaspoon of agar powder equals one tablespoon of agar flakes. Other gelatin substitutes won’t work as they are not vegan.

Can I make this cake nut-free?

Yes! This recipe uses sunflower seeds instead of nuts, so it’s safe for nut allergies. Just ensure your chocolate and other ingredients are also processed in nut-free facilities if cross-contamination is a concern.

What type of plant milk works best?

Oat, almond, or soy milk all work well here. Choose an unsweetened variety to avoid overpowering the delicate balance of flavors in the cake.

How do I get the perfect mousse consistency?

Using the correct proportions of oat cream to agar flakes and ensuring the agar dissolves completely are key. Follow the simmering times closely and cool mixtures slightly before pouring to help the layers set beautifully.

Final Thoughts

Making this Chocolate Passion Fruit Entremet Cake (vegan & gluten-free) is truly an experience worth savoring. From the first bite, you’ll appreciate the harmony of rich chocolate and vibrant passion fruit, all while knowing it’s wholesome and thoughtful for various diets. I encourage you to try it for your next celebration or whenever you want to treat yourself to a dessert that feels both indulgent and nourishing.