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Vegan Chocolate Mousse Cake

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!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 1 ½ cup all-purpose flour
  • 1 tsp baking soda
  • 4 tbsp cocoa powder
  • ½ tsp salt
  • cup granulated sugar
  • cup coconut oil
  • 2 tsp white vinegar
  • ¾ cup water
  • 16 oz silken tofu
  • 2 tsp cocoa powder
  • 1 tsp vanilla extract
  • ¼ cup water
  • tsp salt
  • 1 tsp agave
  • 10 oz dark chocolate
  • ¼ cup semi-sweet chocolate chips


  • 1. Preheat the oven to 375 degrees F.
    2. Line the bottom of a 9-inch spring form pan with parchment paper and grease the pan.
    3. In a medium bowl, sift the flour, baking soda, cocoa powder, salt, and sugar.
    4. Add the coconut oil, vinegar, and water. Mix until combined.
    5. Pour into prepared pan.
    6. Bake for about 20 minutes, or until the center of the cake springs back when gently pushed.
    7. Allow the cake to cool completely in the pan.
    8. When the cake is completely cool, make the mousse.
  • For the Chocolate Mousse:
    1. Chop the dark chocolate, and melt it. Set it aside to cool slightly.
    2. In the work bowl of a food processor, add the tofu.
    3. Add the cocoa powder, vanilla, water, salt, agave and melted dark chocolate.
    4. Blend until combined. Stop and scrape down the sides of the bowl.
    5. Blend until combined and light and airy.
    6. Spread the mousse on top of the cooled cake.
    7. Refrigerate for at least 30 minutes.
    8. Remove the cake from the spring form pan.
    9. Melt the chocolate chips.
    10. Place the chocolate chips in a zip top bag and snip the corner to make a piping bag. Drizzle the chocolate on top.