This heavenly vegan chocolate mousse cake is a dream come true. 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! The perfect dessert to impress your chocolate loving friends.
No joke, this delicious vegan chocolate cake is my new favorite chocolate dessert. I am a huge chocolate fanatic and what could be better than chocolate on top of chocolate on top of chocolate. 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. This mousse cake may be topped with anything you choose, or left plain, and it will still be delicious.
Prep Time: 20 mins
Chilling Time: 4 hrs
Total Time: 4 hrs 20 mins
¼ cup cacao powder
10.5 oz vegan greek style yoghurt or plain soya yoghurt
12.5 oz silken tofu
¼ tsp sea salt
11 oz vegan dark chocolate
2 tsp vanilla extract
1-2 tbsp pure maple syrup optional
4 tbsp vegan butter or plant based spread
16 original oreos or other vegan cookies of choice
2 tbsp dark chocolate grated
2 cups fresh berries of choice
Grease and line the bottom and sides of a 7″ cake tin with some parchment paper.
To make the crust place the cookies and vegan butter in a blender or food processor and blend about 30 seconds until you have an evenly mixed.
Firmly press the cookie mixture into the bottom of the cake tin. Using a spatula or flat bottomed gla̾s̾s to smooth it out, making sure it is compact.
Refrigerate until ready to use.
Meanwhile prepare chocolate mousse filling:
Heat chocolate in a double boiler over medium heat until melted.
In a high-powered blender or food processor, combine all of the ingreďïệnts except the maple syrup and blend for a few minutes, or until smooth and creamy.
Taste the filling and if you’d like it sweeter you can add the maple syrup and blend again to incorporate.
Then pour chocolate filling into the cake tin and smooth it out with a spatula.
To get the swirl effect on top, place the cake tin on top of a turntable. While spinning the turntable, produce a swirl print on the surface of the cake with your spatula.
Refrigerate for 3-4 hours or overnight if preferred until it has set.
Remove the cake from the tin after it has set. To make it easier for the cake to slide out of the tin, gently heat the sides of the pan with a blow torch.
Garnish and serve with fresh berries and some grated chocolate on top.
Store leftovers by placing them in an airtight container and refrigerate for up to 3 days.
If you tried this recipe I’d love to hear how it went! Be sure to leave a comment below and if you love the recipe please give it a rating too.