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A large, moist slice of my vegan chocolate mousse cake on a shiny, white plate. It is topped and filled with silky mousse.
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5 from 2 votes

Vegan Double Chocolate Mousse Cake

This vegan chocolate mousse cake is so moist and soft. The creamy mousse only enhances this recipe. I hope you enjoy it.
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Dessert
Cuisine: Chocolate Mousse Cake
Diet: Vegan
Servings: 12 slices
Calories: 412kcal
Author: DJ

Ingredients

For the cake batter:

  • 240 ml soy milk
  • 1 Tablespoon apple cider vinegar
  • 240 g all-purpose flour sifted
  • 50 g cocoa powder
  • 250 g granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 80 ml canola oil rapeseed
  • 1.5 teaspoons vanilla extract
  • 200 ml hot coffee or boiling water

For the chocolate mousse:

  • 450 g silken tofu
  • 1 Tablespoon granulated sugar
  • 40 ml maple syrup
  • 1 teaspoon fresh lemon juice
  • 330 g vegan dark baking chocolate
Metric - US Customary

Instructions

Preparation:

  • 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.

Video

Notes

  • This is optional but sometimes I like to make the chocolate cakes the night before then I place them in the fridge to firm up a little. This also makes it easier to spread the mousse over the cake
  • This recipe requires the ingredients to be measured out as accurately as possible. I recommend that you use the metric system.
  • 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.

Nutrition

Calories: 412kcal | Carbohydrates: 58g | Protein: 7g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Sodium: 376mg | Potassium: 201mg | Fiber: 5g | Sugar: 35g | Vitamin A: 78IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 2mg