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Ridiculously Easy Vegan Chocolate Mousse Cake—No Nuts, No Tofu! Recipe

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★★★★★

4.8 from 90 reviews

This Ridiculously Easy Vegan Chocolate Mousse Cake is a decadent, nut-free, and tofu-free dessert that combines a rich chocolate cake base with a luscious dairy-free chocolate mousse topping. Perfect for vegan and gluten-free diets, this recipe uses simple ingredients like dairy-free milk, vegan butter, and heavy vegan cream to create a smooth, creamy mousse layered over a moist chocolate cake, finished with a silky chocolate ganache.

Ingredients

Scale

Cake 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)

Chocolate Mousse and Ganache Ingredients

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

Instructions

  1. Prep: Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with 4-inch walls with parchment paper and grease the edges with olive or cooking oil. Set aside.
  2. Make the cake batter: In a medium bowl, whisk together the sifted flour, cocoa powder, baking powder, baking soda, and sea salt. In a large bowl, whisk the dairy-free yogurt, melted vegan butter, brown sugar, granulated sugar, and vanilla extract until combined. Gradually add the dry ingredients, continuing to whisk while pouring in the dairy-free milk. Once nearly combined, pour in the hot coffee and whisk just until incorporated.
  3. Bake the cake layer: Pour the batter into the prepared springform pan. Bake 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, then remove and level the top with a large kitchen knife. Place back into the springform pan and cool completely for 1-2 hours before proceeding.
  4. Prepare the chocolate ganache base: Place a large mixing bowl and the whisk attachment in the freezer to chill. Heat 1 cup (240 mL) of the heavy vegan cream in the microwave or on medium-low heat until hot (about 100°F). Pour this hot cream over the vegan chocolate chips in a heat-safe bowl, ensuring chocolate is submerged. Let sit for a few minutes, then whisk until smooth. Set ganache aside to cool at room temperature.
  5. Make the chocolate mousse: In the chilled mixing bowl, whip the remaining vegan heavy cream until stiff peaks form. Gradually mix in the cooled chocolate ganache until fully combined and smooth, scraping down the bowl as needed.
  6. Assemble the mousse cake: Pour the chocolate mousse over the cooled cake layer in the springform pan. Smooth the top with an offset spatula. Refrigerate the cake for at least 3 hours or preferably overnight, covered with plastic wrap to prevent drying.
  7. Prepare the final chocolate ganache topping: About one hour before serving, heat more vegan heavy cream until hot and pour over the chocolate chips again. Let sit 2-3 minutes, then whisk until smooth. Allow ganache to cool for 30 minutes at room temperature.
  8. Add ganache topping: Pour or spoon the cooled ganache over the set mousse layer evenly. Return the cake to the fridge and chill for 20-30 minutes until ganache is set.
  9. Serve: Before serving, run a butter knife around the edges of the mousse cake between the cake and springform pan walls to loosen. Carefully remove the springform pan sides. Decorate with fresh berries if desired and serve immediately. Store leftovers in an airtight container in the fridge or freezer for best freshness.
  10. Storage: Keep any leftover mousse cake refrigerated for up to 5 days or freeze in an airtight container for up to 2 months.

Notes

  • Use gluten-free flour if you want a gluten-free version.
  • Make sure all dairy-free ingredients are at room temperature for best mixing results.
  • Chilling the mixing bowl and whisk attachment helps achieve stiff peaks when whipping vegan cream.
  • Use high-quality vegan chocolate chips for the best flavor and smooth ganache.
  • The hot coffee adds depth to the chocolate flavor but can be substituted with hot water if needed.
  • Be gentle when folding the ganache into whipped cream to maintain mousse lightness.
  • Cover the mousse cake with plastic wrap while chilling to prevent drying out on top.
  • Decorate with fresh berries, shaved chocolate, or vegan whipped cream for an elegant presentation.

Keywords: vegan chocolate mousse cake, dairy free chocolate cake, vegan dessert, nut free cake, tofu free mousse, gluten free chocolate cake, vegan mousse cake

Find it online: https://kochenmitviktoria.com/ridiculously-easy-vegan-chocolate-mousse-cakeno-nuts-no-tofu-recipe/