Print
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
Vegan chocolate mousse cake

Vegan Chocolate Mousse Cake

  • Author: Amelia Chef
  • Total Time: 3 hours (including refrigeration)
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

Indulge in a rich and decadent Vegan Chocolate Mousse Cake that is perfect for any occasion. This luscious dessert features a smooth and creamy chocolate mousse layered on top of a moist, chocolatey cake base, all made without any animal products. Whether you’re catering to dietary restrictions or simply looking for a healthier dessert option, this Vegan Chocolate Mousse Cake will satisfy your chocolate cravings without compromise. Ideal for birthdays, holidays, or a special treat, this cake is sure to impress both vegans and non-vegans alike. Keywords: vegan dessert, chocolate mousse, plant-based cake, vegan chocolate cake, dairy-free dessert.

Ingredients

Scale

For the Cake Base:

  • 1 Β½ cups all-purpose flour
  • 1 cup granulated sugar
  • Β½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • Β½ teaspoon salt
  • 1 cup almond milk (or any plant-based milk)
  • Β½ cup vegetable oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract

For the Chocolate Mousse:

  • 2 cups vegan dark chocolate chips
  • 1 cup full-fat coconut milk
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 Β½ cups aquafaba (liquid from a can of chickpeas)
  • Β½ teaspoon cream of tartar

Instructions

  • Prepare the Cake Base:
    1. Preheat your oven to 350Β°F (175Β°C). Grease and line an 8-inch round cake pan with parchment paper.
    2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
    3. Add the almond milk, vegetable oil, apple cider vinegar, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
    4. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
    5. Allow the cake to cool completely in the pan before transferring to a wire rack.
  • Make the Chocolate Mousse:
    1. In a heatproof bowl, melt the vegan dark chocolate chips over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
    2. In a separate bowl, whip the aquafaba with the cream of tartar until stiff peaks form.
    3. In a medium saucepan, heat the coconut milk and maple syrup over medium heat until just simmering. Remove from heat and stir in the vanilla extract.
    4. Slowly fold the melted chocolate into the coconut milk mixture until smooth and well combined.
    5. Gently fold the chocolate mixture into the whipped aquafaba until fully incorporated.
  • Assemble the Cake:
    1. Place the cooled cake on a serving plate.
    2. Spread the chocolate mousse evenly over the top of the cake.
    3. Refrigerate the cake for at least 2 hours, or until the mousse is set.
    4. Garnish with fresh berries, chocolate shavings, or a dusting of cocoa powder before serving.

Notes

  • For a nut-free version, use oat milk or soy milk instead of almond milk.
  • Store the cake in the refrigerator for up to 5 days.
  • Aquafaba can be replaced with whipped coconut cream for a different texture.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan

Keywords: vegan dessert, chocolate mousse, plant-based cake, vegan chocolate cake, dairy-free dessert, egg-free dessert, chocolate mousse cake

Did you make this recipe?

Share a photo and tag us β€” we can't wait to see what you've made!

Find it online: https://ameliachef.com/vegan-chocolate-mousse-cake/