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Ridiculously Easy Vegan Chocolate Mousse Cake- No Nuts, No Tofu!

Ridiculously Easy Vegan Chocolate Mousse Cake- No Nuts, No Tofu!
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A rich, decadent, and surprisingly simple vegan chocolate mousse cake with a moist cake base and creamy, airy mousse, all without nuts or tofu.

Ingredients

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

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Line the bottom of a 9-inch springform pan with parchment paper.
  3. Grease the edges of the springform pan with olive or cooking oil.
  4. Set the prepared pan aside.
  5. In a medium bowl, whisk together the sifted flour, sifted cocoa powder, baking powder, baking soda, and sea salt.
  6. Set the dry mixture aside.
  7. In a large bowl, whisk together the dairy-free yogurt, cooled melted vegan butter, light brown sugar, granulated sugar, and vanilla extract.
  8. Add the flour mixture to the wet mixture.
  9. Continue to whisk while you pour in the dairy-free milk.
  10. Once nearly combined, pour in the hot coffee.
  11. Whisk just until the hot coffee is incorporated into the cake batter.
  12. Pour the batter into the prepared springform pan.
  13. Bake for 33-35 minutes, or until a toothpick inserted into the center comes out clean.
  14. Remove the cake from the oven.
  15. Allow the cake to cool in the springform pan for 30 minutes.
  16. Transfer the cake out of the pan.
  17. Use a large kitchen knife to level off the top of the cake.
  18. Carefully place the cake back into the springform pan.
  19. Allow the cake to fully cool before you begin the mousse, about 1-2 hours.
  20. While the cake is cooling, place a large bowl or stand mixer bowl into the freezer.
  21. Place the whisk attachment into the freezer as well.
  22. In a microwave-safe bowl or in a saucepan over medium-low heat, heat 1 cup (240 mL) of the heavy vegan cream until hot, about 100°F (38°C).
  23. Once hot, pour the hot cream over the vegan chocolate chips in a separate heat-safe bowl.
  24. Allow the mixture to sit for a few minutes to melt the chocolate, ensuring the chips are fully submerged.
  25. Whisk the mixture until the chocolate is completely melted into the heavy cream, forming a ganache-like consistency.
  26. Set the chocolate mixture aside to cool at room temperature.
  27. In the chilled bowl, add in the remaining heavy vegan cream.
  28. Begin to whip the heavy cream until you reach stiff peaks.
  29. Pour the cooled chocolate mixture into the whipped cream.
  30. Mix again on medium-high speed, scraping the bowl as needed, until fully combined and fluffy.
  31. Pour the mousse onto the cooled chocolate cake layer in the springform pan.
  32. Use an offset spatula to smooth the top of the mousse.
  33. Place the mousse cake into the fridge to chill for 3 hours, preferably overnight, with a piece of plastic wrap over it to prevent drying out.
  34. An hour before ready to serve, prepare the chocolate ganache topping by heating the vegan heavy cream again until hot.
  35. Pour the hot heavy cream over the chocolate chips in a heat-safe bowl.
  36. Let the chocolate sit for 2-3 minutes to melt fully submerged in the cream.
  37. Whisk until smooth.
  38. Set the ganache aside to cool for 30 minutes at room temperature.
  39. Once the ganache reaches room temperature, pour or spoon the ganache over the top of the set chocolate mousse.
  40. Place the chocolate mousse cake back into the fridge to set for 20-30 minutes before serving.
  41. Once the mousse cake is entirely set, use a butter knife to carefully run along the edges of the mousse cake walls and sides of the springform pan.
  42. Carefully release the springform cake walls.
  43. Plate the mousse cake.
  44. Decorate with berries and serve immediately.
  45. When not slicing, keep the mousse cake in the fridge or freezer.

Notes

Ensure all ingredients for the cake are at room temperature for best results.
Chill your mixing bowl and whisk thoroughly before whipping the vegan cream for the mousse.
Allow the melted chocolate mixture to cool completely before folding it into the whipped cream.
For the best texture and easy slicing, chill the cake overnight if possible.

Find it online: https://theopenoven.com/ridiculously-easy-vegan-chocolate-mousse-cake-no-nuts-no-tofu/