FOR 2 SPONGES YOU WILL NEED:
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VEGAN CHOCOLATE MOUSSE CAKE RECIPE + Much More!
Oh chocolate, let us count the ways we love thee! We’ve been wanting to introduce some more recipe posts around here for a while now and today is the first of them! We’re going to be sharing a bunch of vegan recipes that are perfect for parties, so whether you’re throwing a bridal shower and want to whip up a cake or are after the prettiest of sweet treats to display then watch this space! We’re super excited to start sharing more and more of these but for now, let’s get to work on this vegan chocolate mousse cake recipe shall we?! I originally saw this in Vegan Food & Living magazine and wanted to give it a try, here’s how to bake your own!
FOR 2 SPONGES YOU WILL NEED:
140g Plain flour // 1 tsp bicarbonate of soda // 1 tsp baking powder // 3 tbsp cocoa powder // a pinch of salt // 70ml aquafaba (the drained liquid from a can of chickpeas) // 65g melted coconut oil // 2 tbsp apple cider vinegar // 60g apple sauce // 120g coconut sugar (or raw cane sugar)
(I found that my sponges didn’t rise as much as I wanted them to, not sure if this was because I used cacao powder instead of cocoa powder so I made another 2 sponges to build more height on the cake)
FOR THE MOUSSE:
250g Vegan dark chocolate, chopped // 250ml aquafaba // 1/4 tsp cream of tartar // (Be sure to double this if you’re making 4 sponges)
TO DECORATE:
100g fresh raspberries // 100g fresh blueberries // edible flowers (we used violas but pansies would work too!) // icing sugar //
STEP 1:
To start, preheat your oven to 180C, gas mark 4, then grease and line two 7inch cake tins with greaseproof paper.
STEP 2:
Stir together the flour, bicarbonate of soda, baking powder, cocoa powder and salt in a large mixing bowl.
STEP 3:
Whisk together the aquafaba, melted coconut oil, vinegar, apple sauce and sugar in a measuring jug until the sugar has partly dissolved.
STEP 4:
Add the wet ingredients to the dry and mix well until a batter forms. Divide between the prepared cake tins and tap a few times on a flat surface to help settle the batter.
STEP 5:
Bake for 20-25 minutes until risen and slightly springy to touch, if you pop a knife or cake tester into the centre of the cake they should come out clean. Then place the tins on wire racks to cool.
STEP 6:
For the mousse, place the chocolate in a heatproof bowl and set it over a half filled saucepan of simmering water. Stir occasionally until melted. Then remove the bowl from the heat and set aside to cool.
STEP 7:
Tip the aquafaba into a mixing bowl then add the cream of tartar and beat with an electric mixer until it forms stiff peaks (should be about 4-6 minutes). I must admit this step completely amazed me how well this whipped up! Then, fold the melted chocolate into the whipped aquafaba until thoroughly incorporated. Cover and chill for at least 1 hour.
STEP 8:
To decorate, turn out the sponges from their tins, if needed, trim their tops flat using a serrated knife. Then, sit one sponge on your cake stand and cover it’s top the mousse. I just spooned by on but if you want the cake to a look a little more fancy then carefully spoon the mousse into a large piping bag and pipe the mousse on. Then sit the second sponge on top, pressing down gently to stick to the piped mousse. Continue to layer the sponges until you reach the top.
STEP 9:
Finally, pipe or spoon more mousse on top of the cake and decorate with the berries and edible flowers.
STEP 10:
Finally, lightly dust with icing sugar just before serving.
Now cut yourself off a slice and enjoy! xx
P.S If you want to make yourself a marble cake stand like this one then click here for the tutorial!
More Useful Tips Around Making This Vegan Chocolate Mousse Cake Recipe
1. Ingredient Highlights
Each ingredient in this Vegan Chocolate Mousse Recipe has a specific job, almost like a band playing in perfect harmony. Coconut milk brings a dreamy, creamy texture—its richness is crucial because it takes the place of dairy without sacrificing that lush mouthfeel we crave. Then there’s chocolate, of course, the rockstar. Go for a high-cocoa, dairy-free kind. Trust me, it’s worth the splurge! If you’re using silken tofu, it adds a velvety texture, almost like a soft cushion for the chocolate flavor. Aquafaba (the liquid from a can of chickpeas) is another surprising hero, adding airiness when whipped to stiff peaks.
2. Health Benefits of Key Ingredients
Here’s a pleasant surprise: this vegan chocolate cake recipe isn’t just a guilty pleasure. With dark chocolate packed with antioxidants and coconut milk offering healthy fats, it almost feels like an indulgence with benefits. Dark chocolate can boost your mood—thank the endorphins—so every bite is a mini-happy pill. Coconut milk, too, provides healthy fats, and if you’re using maple syrup or agave, your sweetener comes with natural minerals. Just knowing this cake has a few hidden benefits makes each bite that much sweeter.
3. Step-by-Step Tips for Making the Mousse Perfectly
Getting the mousse texture right can be tricky, but I’ve learned a few secrets along the way. First, if you’re melting chocolate, make sure it cools slightly before mixing. Hot chocolate poured into coconut milk or whipped aquafaba can be a recipe for disaster—it’ll seize up, and no one wants a grainy mousse. Think of it like making friends at a party: let the chocolate get comfortable before introducing it to the crowd. Another trick? Chilling the mousse for at least a few hours or overnight. It firms up perfectly, giving you that luscious, sliceable texture.
4. Storage and Make-Ahead Tips
A vegan chocolate mousse recipe can actually be a make-ahead wonder. I’ve kept this mousse cake for up to three days in the fridge (if it lasts that long!). Just cover it to prevent any strange fridge flavors from sneaking in. Want to keep it even longer? Freeze it! I recommend slicing it into portions first for easy grab-and-go treats. When you’re ready to serve, give it about 15-20 minutes at room temperature. There’s nothing worse than biting into a frosty cake unless it’s ice cream.
5. Flavor Enhancements & Add-Ons
This is where things get exciting! If you’re up for a twist, try adding a hint of espresso powder to deepen the chocolate flavor. Espresso somehow amplifies chocolate, like a good bass line in a song. Or, sprinkle a pinch of flaky sea salt on top—salty and sweet, anyone? You can also experiment with a thin layer of raspberry jam between the mousse and the crust for a bright, tart contrast. In my experience, even a handful of crushed nuts or a sprinkle of cocoa powder on top adds a touch of drama.
6. Texture Tips: Achieving a Perfect Crust and Filling
The crust in a vegan chocolate cake recipe can sometimes steal the show if it’s done right. I recommend a classic date and nut crust—it holds up well and has a natural sweetness. Press it down firmly to avoid crumbles when slicing. As for the mousse filling, be patient. Chill it for a good chunk of time to let it set completely. Cutting too soon is like opening a present early—it ruins the surprise!
7. Presentation and Serving Suggestions
One of my favorite parts of this recipe is dressing it up! After all, we eat with our eyes first. Dust the top with cocoa powder or powdered sugar for a minimalist look, or pipe some coconut whipped cream around the edges if you’re feeling fancy. A few fresh berries (think raspberries, strawberries) not only make it look beautiful but add a juicy bite. If you want to impress, garnish each slice with a sprig of mint—simple yet effective.
8. FAQ Section
Here’s where I answer the burning questions that I get all the time:
- Can I make this nut-free? Absolutely, swap out any nuts in the crust for seeds or oats.
- What if I don’t have aquafaba? Silken tofu works wonders here—just blend it smooth.
- Can I use a different sweetener? Sure thing! Maple syrup, agave, or even coconut sugar works well.
9. Allergy and Dietary Information
This vegan chocolate cake recipe is wonderfully adaptable for a range of diets. It can be made gluten-free by swapping oats or gluten-free cookies in the crust, and if you’re aiming for a nut-free version, sunflower seeds or coconut flakes are fantastic substitutes. Plus, it’s dairy-free, egg-free, and free of refined sugars if you go with maple syrup or agave. A dessert that checks so many boxes? Yes, please!
10. Behind the Recipe: Story or Inspiration
Let’s talk inspiration. This cake recipe was born from a love of rich, indulgent desserts that don’t come with a side of guilt. I remember the first time I tried a vegan chocolate mousse cake—it was a revelation! Who knew a vegan dessert could be so decadent? There’s something almost magical about creating a dessert that everyone at the table can enjoy, whether they’re vegan or not. And honestly, the joy of watching people go back for seconds (or thirds) is the cherry on top.
Seems to be delicious and mouth-watering dessert. I’m following the vegan recipes recently. Thanks for sharing this recipe. I’m sure the kids will love too. I will certainly try this dessert for a birthday party or small events.