Name: Ridiculously Easy Vegan Chocolate Mousse Cake—No Nuts, No Tofu! Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 5 h 30 min
Cuisine: Vegan
Ingredients: 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 chips; 3 cups (720 mL) heavy vegan cream, divided and cold

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Introduction

This Ridiculously Easy Vegan Chocolate Mousse Cake is a rich, decadent dessert that’s completely plant-based and free from nuts and tofu. Featuring a moist chocolate cake base topped with airy chocolate mousse and a glossy ganache, it’s perfect for any occasion. Plus, it’s surprisingly simple to make!

The image shows a slice of a three-layer chocolate cake on a wooden board with a white marbled background. The bottom layer is a dark, dense, and moist chocolate cake with a slightly crumbly texture. Above it, the middle layer is a smooth, lighter brown chocolate mousse, thick and fluffy with a creamy appearance. The top layer is a shiny, rich dark chocolate ganache that looks glossy and smooth, with swirled patterns on the surface. The slice is well-cut, showing clear separation between layers, and the lighting highlights the rich texture and deep chocolate colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (see instructions)

Instructions

Step 1: Preheat the oven to 350°F. Prepare a 9″ springform pan with 4″ walls by lining the bottom with parchment paper and greasing the edges with olive or cooking oil. Set aside.
Step 2: In a medium bowl, whisk together the sifted flour, cocoa powder, baking powder, baking soda, and sea salt. In a larger bowl, whisk the dairy free yogurt, melted vegan butter, brown sugar, granulated sugar, and vanilla extract until smooth.
Step 3: Gradually add the flour mixture to the wet ingredients, whisking as you pour in the dairy free milk. When nearly combined, pour in the hot coffee and whisk just until incorporated.
Step 4: Pour the batter into the prepared springform pan. Bake for 33-35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 30 minutes, then remove and level the top with a large kitchen knife. Return to the pan and cool completely for 1-2 hours.
Step 5: Place a large mixing bowl and whisk attachment in the freezer to chill. Heat 1 cup (240 mL) of vegan heavy cream until about 100°F, then pour it over the vegan chocolate in a heat-safe bowl. Let sit a few minutes to melt, then whisk until smooth to create the ganache. Set aside to cool to room temperature.
Step 6: In the chilled bowl, whip the remaining vegan heavy cream until stiff peaks form. Gently fold in the cooled chocolate ganache until fully combined to make the mousse.
Step 7: Spread the mousse evenly over the cooled cake layer with an offset spatula. Cover and refrigerate for at least 3 hours or preferably overnight.
Step 8: About an hour before serving, prepare the chocolate ganache topping by heating the remaining vegan heavy cream until hot. Pour over the chocolate in a bowl, let sit 2-3 minutes, then whisk smooth. Let cool for 30 minutes at room temperature.
Step 9: Once the ganache is at room temperature, gently pour or spoon it over the set mousse layer. Chill the cake for 20-30 minutes to set the ganache.
Step 10: To serve, run a butter knife around the edges of the cake in the springform pan to release it easily. Remove the pan walls, decorate with fresh berries if desired, and serve immediately. Keep any leftovers refrigerated or frozen.

Tips & Variations

Use strong brewed coffee for a deeper chocolate flavor or substitute with hot chicory for a caffeine-free option.
For extra flavor, add a teaspoon of espresso powder to the cake batter.
If you prefer a firmer mousse, chill it overnight for better structure before adding the ganache.
Decorate with fresh berries, shaved chocolate, or a dusting of cocoa powder for an elegant finish.
Ensure all dairy-free ingredients are at room temperature for the best batter consistency.

Storage

Store leftover cake covered in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cake for up to 2 months. Thaw in the refrigerator overnight before serving. Reheat ganache or mousse gently if needed, but this cake is best served chilled.

How to Serve

A rich chocolate cake is shown on a round wooden board over a white marbled texture. The cake has two layers: a dark brown, moist chocolate base layer, and a thick, creamy chocolate mousse layer on top. The cake is finished with a thick layer of glossy, dark chocolate ganache spread smoothly with visible swirls and waves. A slice is cut out and lifted by a silver knife, showing the soft textures inside. Sunlight highlights the shiny ganache and creates soft shadows around the cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk or cream instead of dairy free alternatives?

This recipe is designed to be fully vegan, but you can substitute with regular milk and cream if you do not require a vegan version. Keep in mind the flavor and texture might vary slightly.

Do I need a stand mixer to make the mousse?

A stand mixer makes whipping the cream easier, but you can use a hand mixer or whisk by hand—just be prepared for more arm effort to reach stiff peaks.