There are certain bloggers that always impress me with their creative and gorgeous recipes. Aida from The Crafting Foodie is absolutely one of them. Be sure to stop by and enter to win the Blendtec 725 Blender that she is giving away! As well as check out Cupcakes & Kale Chips for some Healthy Snacks or Love Bakes Good Cakes for some Healthy Meal Ideas for our #EatHealthy16 Series.
This Vegan Chocolate Mousse Cake starts with a deep, dark, moist chocolate cake base with a silky chocolate mousse topping. It’s incredibly difficult to believe this decadent chocolate treat with vegan and nut-free!
Vegan Chocolate Mousse Cake
Hi Everyone! This is Aida from The Crafting Foodie. I’m so excited to participating in this year’s #EatHealhty16 and to be part of the Blend Tech giveaway with such an amazing group of bloggers!
If you’ve ever visited The Crafting Foodie, you know my blog is full of decadent dessert recipes and healthy, weekday meals. While I certainly could have shared one of my flavorful and satisfyingly delicious salads like this Gluten-Free Chickpea Salad with Sauteed Onions or healthy meals like these Asian Inspired Turkey Burgers, I decided to give you an indulgent chocolate dessert that’s perfect for Valentine’s Day. It also happens to be healthier and lighter than most chocolate desserts.
While vegan desserts can sometimes translate into dry, flavorless versions of a favorite dessert, this Vegan Chocolate Mousse Cake is a chocolate lovers dream. It has the mouth feel and taste of a cake full of butter and cream. It’s rich, satisfying chocolate flavor and moist, tender crumb make it irresistible.
And the mousse will not disappoint. While a traditional mousse is full of cream, butter and eggs, this mousse gets its creamy, smooth, luxurious texture from a surprising ingredient: silken tofu.
The tofu gives the mousse texture without imparting much taste. So when you add a high quality dark chocolate to it, it transforms into a luxurious mousse that tastes and feels like the real thing.
The reason I specify that this Vegan chocolate Mousse Cake is nut-free is because often vegan desserts substitute nuts for the dairy to give the desserts body and texture. While that’s fine in some circumstances, if the goal is to lighten up a dessert, I try to stay away from using nuts. They add a whole lot of fat really quickly.
While this Vegan Chocolate Mousse Cake is a chocolate lovers dream, it’s so much lighter and healthier. The only thing that can make it that much better is how simple it is to create.
The cake is made in one bowl. No mixer needed, and it only takes 20 minutes to bake. And the mousse is blended up in a food processor (or your new Blendtec!), and it’s not cooked at all. It’s simply poured over the baked cake and chilled in the refrigerator.
I’m telling you, this Vegan Chocolate Mousse Cake will make you rethink vegan desserts. And I’m confident that anyone eating the cake would never be able to tell that it’s a healthier version of an indulgent chocolate treat!
- For the Chocolate Cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 4 tbs cocoa powder
- 1/2 tsp salt
- 2/3 cup granulated sugar
- 1/3 cup coconut oil (measured, melted, and cooled)
- 2 tsp white vinegar
- 3/4 cup water
- For the Chocolate Mousse
- 16 ounces silken tofu
- 2 tsp cocoa powder
- 1 tsp vanilla extract
- 1/4 cup water
- 1/8 tsp salt
- 1 tsp agave
- 10 ounces dark chocolate (I used chocolate with 70% cocoa)
- 1/4 cup semi-sweet chocolate chips
- Preheat the oven to 375 degrees F.
- Line the bottom of a 9-inch spring form pan with parchment paper and grease the pan.
- In a medium bowl, sift the flour, baking soda, cocoa powder, salt, and sugar.
- Add the coconut oil, vinegar, and water. Mix until combined.
- Pour into prepared pan.
- Bake for about 20 minutes, or until the center of the cake springs back when gently pushed.
- Allow the cake to cool completely in the pan.
- When the cake is completely cool, make the mousse.
- Chop the dark chocolate, and melt it. Set it aside to cool slightly.
- In the work bowl of a food processor, add the tofu.
- Add the cocoa powder, vanilla, water, salt, agave and melted dark chocolate.
- Blend until combined. Stop and scrape down the sides of the bowl.
- Blend until combined and light and airy.
- Spread the mousse on top of the cooled cake.
- Refrigerate for at least 30 minutes.
- Remove the cake from the spring form pan.
- Melt the chocolate chips.
- Place the chocolate chips in a zip top bag and snip the corner to make a piping bag. Drizzle the chocolate on top.
Along with this easy, light, decadent dessert recipe, I’m also sharing a giveaway to win this amazing Blendtec Package. Make sure you enter for a chance to win HERE.
If you’re looking for more healthy treats, you can follow Aida along at The Crafting Foodie. You can also find her on Instagram, Facebook, Pinterest, Google+, and Snapchat (@craftingfoodie). You can also check these delicious recipes out: