This totally vegan, utterly decadent chocolate mousse cake is incredibly delicious. It’s destined to become a favorite — you won’t miss the dairy or eggs. Enjoy!
If you love chocolate cake, I promise you will adore this chocolate mousse cake.
My family and I were amazed at how rich and flavorful it turned out.
This recipe came from an experiment on a day when we had no eggs or butter and my son asked to bake together.
It was cold and windy outside, so we stayed in and made something special with pantry staples.
If you’ve visited this site before, you know we share many vegan recipes. Here’s another: a moist chocolate cake paired with a creamy chocolate mousse frosting.
Give this easy recipe a try — I hope you enjoy it!
Chocolate Mousse Cake
Note: The frosting needs to chill in the refrigerator for 4 hours to firm up.
Ingredients:
For the cake:
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat pastry flour
- 4 tbsp dark unsweetened cocoa powder (I used Hershey’s Special Dark)
- 2/3 cup cane sugar or granulated sugar
- 3 tbsp flax meal
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea or kosher salt
- 1/4 tsp apple cider or white vinegar
- 2 tsp vanilla extract
- 1 cup non-dairy milk (almond milk works well)
- 3 tbsp vegetable oil (avocado or canola work well)
For the mousse frosting:
- 14 oz extra-firm tofu, drained, rinsed, and pressed
- 1 cup semisweet or bittersweet vegan chocolate chips, plus extra for decorating (optional)
- 4 tbsp powdered sugar
- 1 1/2 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
- 2 tbsp vegetable oil
- 1/4 tsp sea or kosher salt
- 3/4 to 1 cup dairy-free chocolate milk (unsweetened chocolate almond milk recommended)
Directions:
For the frosting:
Drain and rinse the tofu, then press it between paper towels to remove excess water.
- Warm the dairy-free chocolate milk until it is hot and steaming but not boiling — small bubbles around the edges are fine.
- Place the pressed tofu, chocolate chips, powdered sugar, vanilla, cocoa, oil, and salt into a blender. Pour the hot chocolate milk over the ingredients.
- Cover and blend until smooth and creamy, about 45 seconds. Taste and adjust sweetness if needed — add another tablespoon of powdered sugar and blend again.
- Pour the mousse into a bowl, cover, and refrigerate for 4 to 6 hours to firm up.
For the cake:
- Preheat the oven to 350°F (175°C). Prepare three 6-inch round cake pans with cooking spray. Cut parchment rounds to fit the bottoms of the pans, place them in, and spray the parchment.
- In a large bowl, whisk together the dry ingredients to break up any clumps.
- In a measuring cup, combine the non-dairy milk, vanilla, oil, and vinegar. Pour the wet mixture into the dry ingredients and stir with a rubber spatula just until combined, making sure no dry pockets remain.
- Divide the batter evenly among the prepared pans and bake for 18–21 minutes. Start checking at 18 minutes — a toothpick inserted in the center should come out clean or with a few dry crumbs. Cool the pans on a wire rack for 30 minutes.
- Run a thin knife around the edges of the pans to loosen the cakes, invert them onto the wire rack, and peel off the parchment. Let the cakes cool completely before frosting.
- To assemble, place a strip or two of parchment on your cake stand or plate. Set the first cake layer on the parchment and spread a medium layer of mousse using an offset spatula. Add the second layer, press gently, and spread the same amount of mousse. Place the third layer on top, press gently, and finish frosting the top and sides. You may have a bit of mousse left depending on how thick you frost.
- Remove the parchment strips. If the bottom edge looks messy, press mini or regular chocolate chips around the base. Decorate the sides or top with additional chips if desired. Chill the cake in the refrigerator for 1–2 hours to set before slicing.
Store covered in the refrigerator for up to 2 days.
