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

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Indulge in the Ridiculously Easy Vegan Chocolate Mousse Cake- No Nuts, No Tofu! This delightful dessert features layers of fluffy chocolate cake paired with a rich and creamy mousse, all without dairy or animal products. Perfect for birthdays, dinner parties, or any sweet craving, this cake is sure to impress your guests and satisfy your taste buds. With its simple ingredients and straightforward steps, even novice bakers can create this decadent treat. Customize it with fresh fruit or vegan whipped cream for an extra touch of elegance.

Ingredients

Scale
  • 2/3 cup (150 mL) dairy free milk, room temperature
  • 1 1/2 cups (188 g) all purpose flour or gluten free 1:1 baking flour, sifted
  • 1/2 cup (48 g) Dutch-process cocoa powder, sifted
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1 cup (200 g) granulated sugar
  • 1/4 cup (55 g) light brown sugar
  • 1/4 cup (57 g) unsalted vegan butter, melted and cooled to room temperature
  • 1/2 cup (110 g) dairy free yogurt, room temperature
  • 1/2 tsp vanilla extract
  • 1/2 cup (120 mL) HOT coffee, brewed or instant
  • 1 cup (240 g) vegan dairy free chocolate
  • 3 cups (720 mL) heavy vegan cream, divided and cold
  • 1 batch vegan chocolate ganache

Instructions

  1. Preheat oven to 350°F. Prepare a 9” springform pan with parchment paper and grease the edges.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, mix dairy-free yogurt, melted vegan butter, sugars, and vanilla until smooth. Gradually add dry mixture while pouring in dairy-free milk. Mix until just combined; then add hot coffee and mix gently.
  4. Pour batter into the prepared pan and bake for 33-35 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
  5. For the mousse: Melt vegan chocolate with hot heavy cream until smooth. Whip remaining cream until stiff peaks form; fold in cooled chocolate mixture.
  6. Spread mousse over cooled cake; chill for at least 3 hours or overnight.
  7. For ganache: Heat remaining cream and pour over reserved chocolate; whisk until smooth.
  8. Spoon ganache over chilled mousse layer; return to fridge before serving.

Nutrition

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