Print

Vegan Chocolate Mousse Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 94 reviews

This Vegan Chocolate Mousse Cake is a rich, creamy dessert made with silken tofu and dairy-free dark chocolate, baked to perfection for a luscious, mousse-like texture. It’s naturally sweetened with maple syrup and agave nectar, making it a decadent yet healthy treat suitable for vegans and those avoiding dairy.

Ingredients

Vegan Chocolate Mousse Cake Ingredients

  • 1 cup silken tofu
  • 1 cup dairy-free dark chocolate (at least 70% cocoa)
  • 1/3 cup maple syrup
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp pure vanilla extract
  • 2 tbsp agave nectar (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the mousse cake.
  2. Melt Chocolate: Gently melt the dairy-free dark chocolate using a microwave-safe bowl or a double boiler until smooth and fully melted, ensuring no lumps remain.
  3. Blend Ingredients: In a food processor, combine the silken tofu, melted chocolate, unsweetened cocoa powder, maple syrup, vanilla extract, and optional agave nectar. Blend thoroughly until the mixture is completely smooth and uniform in texture.
  4. Prepare Pan: Line a springform pan with parchment paper or grease it lightly. Pour the blended mousse mixture into the pan, smoothing out the top evenly with a spatula.
  5. Bake: Place the pan in the preheated oven and bake for 25-30 minutes. The edges should be set while the center remains slightly wobbly, indicating the perfect mousse texture.
  6. Cool and Chill: Remove the cake from the oven and allow it to cool to room temperature. Then refrigerate for at least four hours or overnight to let it fully set and develop flavor.
  7. Serve: Carefully release the cake from the springform pan. Serve chilled, optionally accompanied by fresh fruit or a dollop of coconut whipped cream for added elegance and taste.

Notes

  • Ensure the dark chocolate is dairy-free to keep the cake vegan.
  • Silken tofu is essential for the smooth mousse texture; do not substitute with firm tofu.
  • The optional agave nectar adds extra sweetness; adjust or omit according to taste preference.
  • Allowing the cake to chill overnight enhances the flavor and texture.
  • Store leftovers in the refrigerator for up to 3 days.

Find it online: https://mealsbykate.com/vegan-chocolate-mousse-cake-recipe/