One bite of this vegan chocolate mousse cake and you will be in chocolate heaven! I've had several people taste test this recipe and each one of them was blown away by the texture and flavor. The filling is light, silky, and smooth while still being decadent and indulgent.
The sweet cookie crust gives some crunch and is the perfect texture to compliment the creamy filling. You can top this mousse cake with anything you like, or just leave it plain and it will still be irresistibly good. This vegan chocolate hazelnut mousse tart is also based on this recipe.
This vegan chocolate mousse cake is
- Creamy and smooth
- Intensely Chocolatey
- Free from coconut milk
- Easy to make
- A guaranteed crowd-pleaser
What ingredients will I need for this vegan chocolate mousse cake?
Vegan cookies: such as Oreos form the base of the crust while the cream centers help to bind everything together. You can use any vegan-friendly cookies you'd like here, if you're using biscuits without a cream center, just add a little more butter to the base if needed.
Vegan butter: the main job of vegan butter is to make sure the base sets in place once chilled. You can also use vegan margarine, soya spread, olive spread, or coconut oil in its place, just if you want to keep this recipe suitable for those with a specific allergy, keep an eye on the ingredients list vegan on margarine/butter as different brands will contain nuts or coconut.
Vegan dark chocolate: I highly recommend using a good quality dark chocolate for this chocolate mousse cake as the flavor will come through in the end result. The more bitter the chocolate, the less sweet the end result. I usually go for 70% chocolate, but you can add one or two tablespoons of pure maple syrup to the filling according to your taste.
Silken tofu: this high protein ingredient gives this cake its amazing creamy, silky texture, and don't worry you won't be able to taste it at all!
Vegan Greek-style yogurt: I use Alpro Greek style but If you can’t find vegan greek-style yogurt, you can substitute it with regular soy yogurt or coconut yogurt if you don't need to keep the recipe coconut-free.
Cacao powder: you can use raw cacao powder which has a slightly more acidic flavor or Dutch-processed which will give a deep rich flavor.
Vanilla extract: the vanilla is used to balance out the flavors of the dessert as well as intensify the sweetness. Make sure you opt for a brand that is vegan-friendly such as Neilsen Massey pure vanilla extract and Taylor and Colledge vanilla bean extract.
Sea salt: to help balance the sweetness of the dessert. You can also use Maldon flakes or Himalayan pink salt depending on what you have to hand
Fresh berries: these are optional, you can top this mousse cake with anything you'd like or just leave it plain and it will still be delicious. I like to use fresh blueberries, raspberries, strawberries, and blackberries.
Let's make the best vegan chocolate mousse cake!
(Full recipe and instructions are in the recipe card at the end of this post)
The no-bake crust comes together in just a few easy steps. First, add the cookies and vegan butter to your food processor and blitz until the ingredients stick together. It will look like a paste/dough consistency. Line the bottom and sides of a 7" cake tin with a removable base with some parchment paper and press the dough into the base of the pan. You can use a spatula, flat bottomed glass, cup measure, or just your hands to press it in evenly as possible! Pop the crust in the fridge and get onto making that filling.
Chocolate mousse filling
First, melt the chocolate over a double boiler (bain-marie). Add the ingredients (melted chocolate, silken tofu, greek style yogurt, cacao powder, vanilla extract, and salt) I recommend leaving out the maple syrup to start and adding it once the other ingredients have been blended if needed. The crust of the tart is already very sweet so only add the sweetener to the filling according to your personal taste.
Transfer the filling into the cake tin using a spatula to smooth it out. To get the swirl effect on top, place the cake tin on top of a turntable, and use your spatula to make a swirl print on the surface of the cake whilst spinning the turntable. Place in the fridge to set for 3-4 hours (or overnight if preferred).
Once set, remove the cake from the tin. You can use a blow torch to gently heat the sides of the pan to make it easier for the cake to slide out of the tin.
More vegan chocolate desserts
Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!
- 16 (175 g) original oreos , or other vegan cookies of choice
- 4 tablespoons (60 g) vegan butter, or plantbased spread/coconut oil
- 11 oz (310 g) vegan dark chocolate
- 12.5 oz (350 g) silken tofu
- 10.5 oz (300 g) vegan greek style yoghurt, or plain soya yoghurt/coconut yoghurt
- ¼ cup (22 g) cacao powder
- 2 teaspoons (10 ml) vanilla extract
- ¼ teaspoon (1.25 g) sea salt
- 1-2 tablespoons (15-30 ml) pure maple syrup, optional
- 2 cups (310 g) fresh berries of choice
- 2 tbsp (30 g) dark chocolate , grated
- Line the bottom and sides of a 7" cake tin with a removable base with some parchment paper.
- Add the cookies and vegan butter to a food processor and blitz for about 30 seconds until evenly mixed. Press the cookie mixture into the base of the cake tin, and smooth it out with a spatula or flat bottomed glass, making sure it is compact. Set aside in the fridge.
- First, melt the chocolate over a double boiler (bain-marie).
- Add all of the ingredients apart from the maple syrup to a high-speed blender or food processor and blend for a couple of minutes until smooth and creamy.
- Taste the filling and add the maple syrup if you'd like it sweeter and blend again to combine.
- Transfer the filling into the cake tin using a spatula to smooth it out. To get the swirl effect on top, place the cake tin on top of a turntable, and use your spatula to make a swirl print on the surface of the cake whilst spinning the turntable. Place in the fridge to set for 3-4 hours (or overnight if preferred).
- Once set, remove the cake from the tin. You can use a blow torch to gently heat the sides of the pan to make it easier for the cake to slide out of the tin.
- Top with fresh berries and some grated chocolate. To store, place in an airtight container and refrigerate for up to 3 days.
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