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Easy Vegan Chocolate Mousse Cake- No Nuts, No Tofu!

Deliciously Easy Vegan Chocolate Mousse Cake - No Nuts, No Tofu

Easy Vegan Chocolate Mousse Cake is a rich and fluffy dessert that's nut-free and tofu-free.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 12 slices
Course: Desserts
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose or Gluten-Free Flour
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 cup Coconut Sugar (or granulated sugar)
  • 1 cup Non-Dairy Milk almond or oat milk recommended
  • 1/4 cup Vegetable Oil
  • 1 tsp Vanilla Extract
  • 2 tbsp Flaxseed Meal (optional) for binding
For the Mousse
  • 1 cup Vegan Heavy Cream can substitute with full-fat coconut milk
  • 1 cup Vegan Dark Chocolate
For the Ganache
  • 1 cup Vegan Dark Chocolate Chips
  • 1/4 cup Vegan Butter or Heavy Cream

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Whisk
  • Electric mixer
  • Spatula
  • Saucepan

Method
 

Step 1: Prepare the Cake Batter
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. In a large mixing bowl, whisk together flour, cocoa powder, baking soda, and baking powder.
  3. In another bowl, combine coconut sugar, non-dairy milk, vegetable oil, and vanilla extract.
  4. Gradually incorporate the wet ingredients into the dry ingredients, mixing until smooth.
  5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
Step 2: Make the Vegan Chocolate Mousse
  1. While the cake cools, whip the vegan heavy cream until soft peaks form, about 3-5 minutes.
  2. Melt the vegan dark chocolate and gently fold into the whipped cream until well combined.
Step 3: Assemble the Cake
  1. Once the cake is cool, spread the mousse evenly over the top.
  2. Refrigerate for at least 2 hours to allow the mousse to set.
Step 4: Prepare the Chocolate Ganache
  1. Melt the chocolate chips and vegan butter over low heat until smooth.
  2. Cool the ganache slightly before pouring it over the set mousse layer.
Step 5: Chill and Serve
  1. Refrigerate the cake for at least an additional hour before serving.
  2. Slice the cake using a knife dipped in warm water for clean cuts.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 150mgPotassium: 150mgFiber: 4gSugar: 15gCalcium: 5mgIron: 10mg

Notes

Chill tools before whipping cream for best results and wrap leftovers tightly for storage.

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