Go Back
–+ servings
Vegan Chocolate Mousse Cake

Indulge in This Irresistibly Light Vegan Chocolate Mousse Cake

This Vegan Chocolate Mousse Cake offers a magically rich and fluffy dessert experience, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 3 hours
Total Time 3 hours 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layer
  • 1 cup Vegan Chocolate Cake This base layer provides structure and rich chocolate flavor.
  • 1/2 cup Cocoa Powder Try substituting with carob powder for a non-caffeinated option.
  • 1 cup Granulated Sugar Coconut sugar or maple syrup can be used as alternatives.
  • 1 cup Gluten-Free Flour I recommend King Arthur Measure for Measure gluten-free flour.
  • 1/2 cup Unsweetened Applesauce Can be swapped with mashed bananas or silken tofu.
  • 1 teaspoon Baking Powder Essential leavening agent.
  • 1 teaspoon Baking Soda Essential leavening agent.
  • 1 cup Non-Dairy Milk Almond, soy, or oat milk work well.
For the Mousse Layer
  • 1 can Coconut Cream Key for achieving fluffy mousse texture.
  • 1 cup Chocolate Chips Opt for dark chocolate for richer flavor.

Equipment

  • Springform pan
  • mixing bowls
  • Whisk
  • hand mixer
  • Heatproof bowl
  • spatula

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and line a springform pan with parchment paper.
  2. In a mixing bowl, whisk together gluten-free flour, cocoa powder, and granulated sugar until well combined.
  3. In another bowl, combine non-dairy milk and unsweetened applesauce, blending until smooth. Pour this into the dry ingredients and stir gently.
  4. Transfer the batter to the prepared springform pan.
  5. Bake for 25–30 minutes or until a toothpick comes out clean. Let it cool completely.
  6. Melt coconut cream and chocolate chips in a heatproof bowl over simmering water until smooth. Let cool for about 10 minutes.
  7. Whip the chilled coconut cream until soft peaks form, then fold it into the cooled chocolate mixture.
  8. For the ganache, melt remaining chocolate chips with a small amount of coconut cream until silky smooth.
  9. Layer the mousse over the cooled cake, then pour the ganache on top, allowing it to cascade down the sides.
  10. Cover and refrigerate for at least 3 hours or until set.
  11. Release the springform pan and slice the cake to serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gCalcium: 30mgIron: 2mg

Notes

Allow the cake to chill properly for the best texture. Serve with fresh berries for an enhanced presentation.

Tried this recipe?

Let us know how it was!