Description
This Easy Vegan Chocolate Mousse Cake is a rich, indulgent dessert perfect for all chocolate lovers.
Ingredients
Scale
- 2/3 cup Dairy free milk (at room temperature for a moist texture)
- 1 1/2 cups All purpose flour (or gluten free 1:1 baking flour, sifted for a light crumb)
- 1/2 cup Dutch-process cocoa powder (for a deep chocolate flavor)
- 1 tsp Baking powder (to give the cake lift)
- 3/4 tsp Baking soda (for added fluffiness)
- 1/4 tsp Sea salt (enhances the sweetness of the cake)
- 1 cup Granulated sugar (to sweeten the batter perfectly)
- 1/4 cup Light brown sugar (adds moisture and richness)
- 1/4 cup Unsalted vegan butter (melted and cooled to add richness)
- 1/2 cup Dairy free yogurt (adding moisture and a tender crumb)
- 1/2 tsp Vanilla extract (for subtle aromatic flavor)
- 1/2 cup HOT coffee (enhances the chocolate flavor)
- 1 cup Vegan dairy free chocolate (the heart of the mousse for decadence)
- 3 cups Heavy vegan cream (divided; the secret to fluffy mousse and silky ganache)
Instructions
- Preheat the oven to 350°F. Prepare your 9″ springform pan by lining the bottom with parchment paper and greasing the edges with olive or cooking oil for an easy release after baking.
- Mix the dry ingredients in a medium bowl by whisking together the flour, cocoa powder, baking powder, baking soda, and sea salt. This will ensure everything is evenly distributed.
- Combine the wet ingredients in a large bowl. Whisk together the dairy free yogurt, melted vegan butter, brown sugar, granulated sugar, and vanilla extract until you have a smooth mixture.
- Incorporate the flour mixture into the wet ingredients. As you pour in the dairy free milk, whisk gently until almost combined, ensuring you don’t overmix.
- Pour in the HOT coffee. Whisk until fully incorporated, which brings out the rich chocolate flavor and creates a delightful batter.
- Bake the batter in the springform pan for 33-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 30 minutes afterward.
- Level the cake’s top with a large kitchen knife after transferring it out of the pan. Place it back into the springform pan to cool completely, which should take about 1-2 hours.
- Chill a large bowl or stand mixer bowl with the whisk attachment in the freezer, preparing for the whipped cream stage.
- Heat 1 cup of the heavy cream until hot, then pour it over the vegan chocolate in another bowl. Let it sit for a few minutes before whisking until smooth and luxurious.
- Whip the remaining heavy vegan cream in the chilled bowl until stiff peaks form. Gradually pour in the chocolate mixture and mix until everything is beautifully combined.
- Spoon the mousse over the cooled cake layer, smoothing the top evenly. Chill the mousse cake in the fridge for at least 3 hours to set.
- Prepare the chocolate ganache an hour before serving by heating the vegan heavy cream, pouring it over the chocolate chips, then letting it sit to melt before whisking until velvety smooth.
- Pour the room temperature ganache over the set mousse. Chill the cake again for 20-30 minutes to firm up before serving.
- Release the cake by carefully running a butter knife around the edges of the springform pan. Remove the sides and plate your mousse cake, decorating it with fresh berries as a lovely touch.
Notes
- Prep Time: 70 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Vegan Chocolate Mousse Cake