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Ridiculously Easy Vegan Chocolate Mousse Cake Recipe

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4.3 from 15 reviews

This Ridiculously Easy Vegan Chocolate Mousse Cake is a luscious dairy-free dessert featuring a moist chocolate cake base topped with a rich, creamy vegan chocolate mousse and finished with a smooth chocolate ganache. Perfect for vegans and chocolate lovers alike, this cake combines simple pantry ingredients with straightforward steps to create an impressive treat without any eggs or dairy.

  • Total Time: 3 hours 50 minutes
  • Yield: 16 servings

Ingredients

Cake

  • 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)

Mousse

  • 1 cup (240 g) vegan dairy free chocolate chips
  • 3 cups (720 mL) heavy vegan cream, divided and cold

Chocolate Ganache

  • 1 cup (240 mL) heavy vegan cream
  • 1 cup (240 g) vegan dairy free chocolate chips

Instructions

  1. Prep: Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan with 4-inch walls by lining the bottom with parchment paper and greasing the sides with olive oil or cooking oil. Set aside for later use.
  2. Make the cake batter: In a medium bowl, whisk together the sifted flour, cocoa powder, baking powder, baking soda, and sea salt until evenly combined. In a large bowl, whisk the dairy free yogurt, melted vegan butter, light brown sugar, granulated sugar, and vanilla extract until smooth. Gradually add the dry ingredients to this wet mixture, whisking while slowly pouring in the dairy free milk to create a smooth batter. Finally, add the hot coffee and whisk just until incorporated to create a moist and rich chocolate cake batter.
  3. Bake the cake layer: Pour the batter evenly into the prepared springform pan. Bake in the preheated oven for 33-35 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool in the pan for 30 minutes. Then, carefully transfer to a wire rack and level the top with a large knife if needed. Place the cake back into the springform pan and let it cool completely for 1-2 hours before adding the mousse.
  4. Prepare ganache base for mousse: Place a large bowl or the bowl of a stand mixer along with the whisk attachment in the freezer to chill. Heat 1 cup (240 mL) of vegan heavy cream in a microwave-safe bowl or on the stovetop to around 100°F (warm to the touch). Pour this hot cream over 1 cup of vegan chocolate chips in a separate bowl and let sit for a few minutes to melt. Whisk the mixture into a smooth ganache and set aside at room temperature to cool.
  5. Make the chocolate mousse: Remove the chilled bowl from the freezer and pour in the remaining 2 cups (480 mL) of vegan heavy cream. Whip on medium-high speed until stiff peaks form. Carefully fold or mix in the cooled chocolate ganache into the whipped cream until fully combined and smooth.
  6. Assemble the cake: Pour the prepared mousse over the cooled chocolate cake layer in the springform pan. Use an offset spatula to smooth the top evenly. Cover and refrigerate the assembled cake for at least 3 hours, preferably overnight, to allow the mousse to set.
  7. Make the chocolate ganache topping: One hour before serving, heat 1 cup (240 mL) of vegan heavy cream until hot but not boiling. Pour over 1 cup (240 g) vegan chocolate chips and let sit 2-3 minutes to fully melt. Whisk until smooth and glossy, then allow to cool for about 30 minutes at room temperature until it thickens slightly but can still be poured.
  8. Pour the ganache over the mousse: Carefully pour or spoon the cooled ganache evenly over the set mousse layer. Return the cake to the fridge for 20-30 minutes to allow the ganache topping to set firmly.
  9. Serve: When ready to serve, run a butter knife around the edges between the cake and pan to loosen. Remove the springform pan sides carefully and transfer the mousse cake to a serving plate. Garnish with fresh berries if desired and serve immediately. Store leftovers tightly covered in the freezer for up to 2 months.

Notes

  • Using hot coffee in the cake batter enhances the chocolate flavor and creates a moist texture.
  • Make sure all dairy free ingredients are at room temperature for best mixing results.
  • Chilling the bowl and whisk before whipping the vegan cream helps achieve stiff peaks faster.
  • Allow the cake to cool completely before adding mousse to prevent melting and runny layers.
  • For a gluten-free version, substitute the all-purpose flour with an equal measure of gluten free 1:1 baking flour.
  • Store leftover mousse cake in an airtight container in the freezer and thaw before serving for best texture.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://dishiary.com/ridiculously-easy-vegan-chocolate-mousse-cake-recipe/