Creamy Mousse-Filled Cake
This moist and super soft vegan chocolate mousse cake is filled and topped with a thick, creamy filling.
The delicious chocolatey flavours are complimented with the subtle taste of espresso. I think you'll love this recipe!
If you love a good chocolate cake recipe, you'll also like my vegan flourless chocolate cake which is fully gluten free!
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Ingredients For This Recipe
- Soy milk - you can also use other plant milks such as, almond milk.
- Apple cider vinegar - for the vegan buttermilk.
- All-purpose flour
- Cocoa powder - use high quality cocoa powder.
- Granulated sugar
- Baking powder
- Baking soda
- Canola oil - this is the same thing as rapeseed oil in the UK.
- Vanilla extract
- Hot coffee or boiling water - this gives the cake a very soft textures.
- Silken tofu - don't use any other types of tofu or the texture won't be right.
- Maple syrup
- Fresh lemon juice
- Vegan dark baking chocolate - baking chocolate melts nicely.
How To Make A Vegan Chocolate Mousse Cake
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
1: Make the vegan buttermilk.
2: Line two, round cake tins with parchment paper.
3: Combine the dry ingredients inside a large bowl.
4: Add the buttermilk, oil and vanilla.
5: Next, pour in the boiling water or coffee until the batter is runny and thin.
6: Pour the cake batter into the lined tins.
7: For the mousse: Add the filling ingredients, apart from the chocolate to a blender.
8: Melt the chocolate in a heatproof bowl.
9: Add the melted chocolate to the blender and blend again.
10: Pour the mixture into a container and refrigerate.
11: Take the mousse out from the fridge.
12: Spread the mousse filling onto the cake then make a sandwich.
13: Spread mousse on top then slice.
Tips For Making Chocolate Mousse Cakes
Make The Cakes The Night Before
This is optional but I like to make the chocolate cakes the night before then i place them in the fridge to firm up a little. If you choose not to do this, make sure that you let the cakes cool completely or else they will crack.
If you don't let the cakes cool fully, the mousse will melt.
Use The Metric System
This recipe requires the ingredients to be measured out as accurately as possible. I recommend that you use the metric system.
Why You Will Love This Mousse Cake
- It is so moist.
- The filling is so creamy.
- This recipe is super chocolatey and rich.
- The cake is so easy to make.
- It is fully vegan and dairy free.
The Chocolate Mousse & How To Prepare It
The chocolate mousse filling will be nice and thick after being in the fridge. It's made from silken tofu, maple syrup, lemon juice and chocolate. Simply blend these ingredients together and chill. It really is so simple.
How To Store This Chocolate Cake
Store this cake in the fridge for up to 4 days inside an airtight container.
More Chocolate RecipesPrint
Vegan Double Chocolate Mousse Cake
- Total Time: 55 minutes
- Yield: 12 slices 1x
- Diet: Vegan
This vegan chocolate mousse cake is so moist and soft. The creamy mousse only enhances this recipe. I hope you enjoy it.
For the cake batter:
- 240ml soy milk
- 1 Tablespoon apple cider vinegar
- 240g all-purpose flour (sifted)
- 50g cocoa powder
- 250g granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 80ml canola oil (rapeseed)
- 1.5 teaspoons vanilla extract
- 200ml hot coffee or boiling water
For the chocolate mousse:
- 450g silken tofu
- 1 Tablespoon granulated sugar
- 40ml maple syrup
- 1 teaspoon fresh lemon juice
- 330g vegan dark baking chocolate
- Preheat your oven to 177 Celsius (350F).
- Line two round 8-inch cake tins with parchment paper. Set aside.
Make the chocolate cake batter:
- Stir the apple cider vinegar into the soy milk to make a buttermilk. Set aside while it curdles for at least 6-7 minutes.
- Mix together the flour, cocoa powder, granulated sugar, baking powder, baking soda and salt inside a large bowl.
- Add the wet ingredients. The vegan buttermilk, canola oil, vanilla. Fold the dry into the wet. When the batter is combined and smooth, pour in the boiling water or coffee. The batter will be thin and runny but don’t worry!
- Pour the chocolate cake batter into the two lined cake tins. Bake for 25-30 minutes. A skewer will come out clean when they’re done.
- I like to chill my two chocolate cake halves overnight in the fridge with a piece of parchment paper in between them. If you can’t wait, just place them in there for a few hours while the chocolate mousse sets.
Make the mousse:
- Make the chocolate mousse filling. To a high-speed blender, add the silken tofu, sugar, maple syrup, lemon juice and blend until creamy and smooth.
- Melt the chocolate using the double-boiling (bain-marie) method. Pour it in and blend again.
- Pour into a large container and place into the fridge to chill for 3-4 hours. It will thicken nicely.
Assemble the cake:
- Now that both the cake and mousse have been chilled, spread half of the mousse onto the flat side of one of the cake halves. Place the other chocolate cake half on top of the filling then spread the rest of it over the top. Slice and serve.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Bakes
- Method: Baking
- Cuisine: Chocolate Mousse Cake
- Serving Size: 1 Slice
- Calories: 265
- Sugar: 25.3 g
- Sodium: 7840.9 mg
- Fat: 8.3 g
- Carbohydrates: 44.9 g
- Protein: 5.2 g
- Cholesterol: 0 mg
Keywords: vegan baking, vegan chocolate cake, chocolate mousse cake, mousse cake, chocolate cake recipe, vegan dessert
Harley Pinnock says
This cake was amazing and I recommend it to everyone