This super creamy Vegan Chocolate Mousse Cake is indulgent and light all at once. The filling has the most silky smooth texture that will melt in your mouth, it's no-bake and doesn't use any coconut milk or nuts! A guaranteed crowd pleaser!
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.