Vegan Chocolate Mousse Cake stacks one tender chocolate cake layer, a deep layer of dairy-free chocolate mousse, and a glossy vegan ganache topping in a 9-inch springform pan. It serves 16 and records 30 minutes of preparation, 20 minutes of cooking, and 50 minutes total, while the detailed method separately specifies a 33-to-35-minute cake bake, extended cooling, at least three hours of chilling, and a final ganache set.
Vegan Chocolate Mousse Cake Ingredients
Vegan Chocolate 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 (can be brewed or instant).
Vegan Chocolate Mousse: 1 cup (240 g) vegan dairy free chocolate; 3 cups (720 mL) heavy vegan cream, divided and cold.
Topping: 1 batch vegan chocolate ganache.
If you enjoy this recipe, you may also like Apple Crisp Cheesecake Delight.
How to Make Vegan Chocolate Mousse Cake
- Preparation: Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper, grease the sides with oil, and set aside.
- Make the cake batter: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and sea salt. In a large bowl, whisk together the dairy free yogurt, vegan butter, brown sugar, granulated sugar, and vanilla extract. Gradually mix in the flour mixture while adding the dairy free milk, and then incorporate the HOT coffee until the batter is combined.
- Bake the cake: Pour the batter into the prepared springform pan and bake for 33-35 minutes or until a toothpick comes out clean. Cool the cake in the pan for 30 minutes, then remove, level the top with a knife, and place back into the pan to fully cool for 1-2 hours.
- Prepare the mousse: Chill a mixing bowl and whisk attachment in the freezer. Heat 1 cup (240 mL) of heavy cream until hot (around 100°F) and pour over the vegan chocolate in a heat-safe bowl. Let it sit for a few minutes before whisking into a smooth ganache and allowing it to cool to room temperature. Meanwhile, whip the remaining cold heavy cream in the chilled bowl to stiff peaks, then fold in the ganache and mix until combined.
- Assemble the cake: Pour the chocolate mousse over the cooled cake layer and smooth the top with an offset spatula. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
- Prepare the ganache: Heat the vegan heavy cream until hot and pour over the chocolate chips in a bowl. Let the mixture sit for 2-3 minutes before whisking into a smooth ganache. Cool at room temperature for 30 minutes.
- Finish the cake: Once the ganache has cooled, pour or spread it over the mousse layer. Refrigerate for 20-30 minutes to set.
- Serve and store: Release the cake from the springform pan, decorate with berries, and serve immediately. Store leftovers in an airtight container in the freezer for up to 2 months.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Heat the oven to 350°F, line the bottom of a 9-inch springform pan with parchment, and grease the sides with oil. Whisk one and one-half cups or 188g sifted flour, one-half cup or 48g sifted Dutch cocoa, one teaspoon baking powder, three-quarters teaspoon baking soda, and one-quarter teaspoon sea salt. Separately whisk one-half cup or 110g room-temperature dairy-free yogurt, one-quarter cup or 57g melted cooled vegan butter, one-quarter cup or 55g light brown sugar, one cup or 200g granulated sugar, and one-half teaspoon vanilla. Gradually add the dry mixture while adding two-thirds cup or 150ml room-temperature dairy-free milk, then incorporate one-half cup or 120ml hot coffee. Pour into the pan and bake 33 to 35 minutes until a toothpick is clean.
If you enjoy this recipe, you may also like No-Bake Banoffee Cheesecake.
Critical Visual and Timing Cues
Sifting flour and cocoa removes dry pockets before they reach the wet bowl. Melted vegan butter should cool to room temperature so it does not disturb the yogurt mixture. Coffee is intentionally hot when incorporated and deepens the chocolate batter. After baking, cool the cake in its pan for 30 minutes, remove it, level the top with a knife, return it to the pan, and let it cool fully for one to two hours. Mousse cannot be placed on a warm layer. Chill the mixer bowl and whisk. Heat exactly one cup or 240ml of the three cups heavy vegan cream to about 100°F, pour it over one cup or 240g vegan chocolate, wait several minutes, whisk smooth, and cool that ganache to room temperature.
Serving and Storage
Whip the remaining two cups of cold heavy vegan cream to stiff peaks in the chilled bowl, then fold in the room-temperature chocolate mixture until combined. Smooth this mousse over the cooled cake, cover with plastic wrap, and refrigerate at least three hours or overnight. Prepare the separate batch of vegan chocolate ganache recorded for the topping by pouring hot vegan cream over chocolate chips, resting two to three minutes, whisking smooth, and cooling 30 minutes. Pour or spread it over the mousse and refrigerate 20 to 30 minutes to set. Release the chilled cake from the springform pan, decorate with berries as directed in the serving step, slice into 16 servings, and freeze leftovers airtight for up to two months.
Practical Kitchen Notes
The mousse uses three cups or 720ml heavy vegan cream in total: one cup is heated for the chocolate mixture and two cups remain cold for whipping. The topping is a separate full batch of vegan ganache whose component quantities are not specified in the ingredient list, so do not invent them. Although the summarized cook field records 20 minutes, the explicit cake instruction says 33 to 35 minutes and must remain visible. The source allows sifted all-purpose flour or gluten-free one-to-one baking flour. Its specific gluten-free suggestion is King Arthur Measure for Measure. Verify every chocolate, cream, butter, milk, and yogurt product is vegan and dairy-free.
Details Worth Preserving
The cake portion contains no eggs. Grease the springform sides with oil rather than adding oil to the batter. Leveling the cooled cake creates a flat base for the thick mousse, and returning it to the pan provides a mold. Allow both chocolate mixtures to cool enough that they do not melt whipped cream or mousse. Stiff peaks supply the structure, so keep the two-cup cream portion cold. Preserve the one-to-two-hour full cake cooling, three-hour or overnight mousse chill, 30-minute topping-ganache cooling, and 20-to-30-minute final set. Do not add an extra cake layer, gelatin, dairy cream, or eggs.
Recorded Recipe Tips
- To make this cake gluten-free, use King Arthur Measure for Measure gluten-free flour.
Conclusion
Vegan Chocolate Mousse Cake makes 16 servings in 50 recorded minutes, plus any separately stated baking, chilling, rising, resting, or cooling time. Preserve every listed quantity and instruction for the intended result.
Frequently Asked Questions
- → How many servings does Vegan Chocolate Mousse Cake make?
It makes 16 servings and serves 16.
- → How long does Vegan Chocolate Mousse Cake take?
The recipe records 30 minutes of preparation, 20 minutes of cooking, and 50 minutes total, plus any separately stated baking, chilling, rising, resting, or cooling time.
- → How is the three-cup vegan cream amount divided?
Heat one cup for the mousse chocolate mixture and whip the remaining two cups cold to stiff peaks before folding them together.
- → Can this mousse cake be made gluten-free?
Yes. Use a gluten-free one-to-one baking flour as the recorded alternative and verify all other packaged ingredients.