Vegan Chocolate Mousse Cake

There is nothing more decadent and delicious than a well-made chocolate mousse cake, with its fluffy, soft texture and its heavenly chocolate taste.

How To Make A Vegan Chocolate Mousse Cake

But did you know that it is also possible to make a chocolate mousse cake that is equally tasty whilst being vegan-friendly? 

No matter whether you’re vegan or not, vegan-friendly chocolate mousse cake is a gorgeous dessert that is sure to get your mouth watering.

With this in mind, we are going to be looking at how to go about making your very own vegan chocolate mousse cake! Let’s get started. 


Before we move on to the recipe, let’s first take a look at the ingredients that you will need to get started.

There are two separate parts to the vegan chocolate mousse cake that we are going to make with this recipe- the chocolate mousse topping and the cake itself.

The Cake Layer

  • Coconut Sugar: Coconut sugar is a great way to add that sweetness to a vegan cake without sacrificing the vegan-friendly nature of the dessert.
  • Oat Flour: When using oat flour, the chocolate mousse cake will become naturally gluten-free. However, you can swap this out for all-purpose flour if you so choose. However, the cake will no longer be gluten-free if you opt for all-purpose flour. 
  • Dairy-Free Milk: You can use any kind of dairy-free milk for this cake, whichever your preferred kind is. 
  • Apple Cider Vinegar: You will need this ingredient to mix with that aforementioned non-dairy milk in order to create a vegan style of buttermilk. 
  • Cocoa Powder: Natural cocoa powder is a great option when it comes to creating vegan cakes, as it creates a better rise thanks to the high level of acidity. 
  • Baking Soda
  • Unsweetened Applesauce
  • Arrowroot Powder

The Vegan Chocolate Mousse Topping

  • Vegan Chocolate: There are lots of different kinds of vegan chocolate options available out there, but one brand that is well suited for this particular treat is Pascha Organics, either the 85% dark chocolate option or the 100% dark chocolate option. They are one of the best quality vegan chocolate choices available. Not only that, but they are incredibly strict when it comes to their Fair Trade practices, which is always a bonus. 
  • Cream of Tartar: Despite what the name suggests, cream of tartar is actually a vegan product. Cream of tartar is a byproduct that comes from the process of making wine and is excellent to use as a base in vegan desserts.
  • Aquafaba: Aquafaba is a common ingredient that is essentially just chickpea brine water. It might not sound like the most appealing ingredient, but aquafaba is a fantastic vegan alternative to egg whites, acting as the perfect base for the chocolate mouse filling. 
  • Coconut Sugar: Much like with the brownie cake layer, the coconut sugar here creates a sweet taste that isn’t too overpowering. 

Vegan Chocolate Mousse Cake Recipe

The Cake Layer

Now that we have all of our ingredients, let’s get started with making our vegan chocolate mousse cake! We are going to be going through how to create the cake layer first. 

How To Make A Vegan Chocolate Mousse Cake
  • First off, preheat your oven to 350 degrees Fahrenheit.
  • Prepare your vegan buttermilk by stirring up some of your dairy-free milk with your apple cider vinegar and set it aside so that the mixture can thicken.
  • Whisk all of the dry ingredients together, those ingredients being the coconut sugar, arrowroot powder, cocoa powder, and oat flour. Whisk them together until are thoroughly combined. 
  • Next, grab another bowl and pour in the wet ingredients, those being your chosen dairy-free milk and the applesauce. Much like with the dry ingredients, whisk them up until the applesauce and the milk are well blended. 
  • In a separate bowl, mix the apple cider vinegar with the baking soda until the mixture begins to foam.
  • Once the foaming starts, immediately combine all of the dry and wet ingredients together- including the vinegar and baking soda- and then get back to whisking! 
  • Keep whisking them together until all of the ingredients are completely combined to create a chocolate batter. 
  • The batter is now ready to be baked, so pour it into a springform pan and get ready to put it in the oven.
  • Bake the batter for around thirty-five minutes, or until a toothpick is able to come out of the mixture clean. 
  • Once baked, leave the cake to cool for another half an hour, then transfer the cake into the freezer (still in the springform pan) to chill for another thirty minutes. 

Vegan Chocolate Mousse Topping

  • Once the brownie cake has been baked and chilled, you can then get started on the chocolate mousse top.
  • Melt the vegan chocolate by tempering it over a stove and stirring until melted, or by microwaving it in a microwave-safe bowl and stirring it at thirty-second intervals. 
  • Prepare the mousse mixture by combining the cream of tartar, the aquafaba, and two tablespoons of coconut sugar. 
  • You will need an electric mixer for this part, as you will need the mixture to begin to foam as it is stirred, which will only be possible with super quick whisking. 
  • Once foaming, whip the aquafaba mixture for around six to seven minutes with the speed on the mixer turned up high. Do this until you get soft peaks. 
  • Add in the last bit of coconut sugar.
  • Put your mixer on high speed again and let it combine the ingredients for another ten minutes or so until you get medium peaks. 
  • Once you have those peaks, fold the melted vegan chocolate into the mousse with a rubber spatula. 
  • Pour the mousse mixture onto the cake layer and smooth out the mousse on top of the cake. 
  • Let the vegan mousse cake chill for around three hours in the freezer. 
  • Your cake is now ready to serve and enjoy!

Final Thoughts

So there you have a relatively quick and simple way to make a delectable vegan chocolate mousse cake.

Whether you are a vegan looking for a vegan-friendly dessert choice or just a chocolate addict in general, this cake is sure to be a winner for those with a sweet tooth!

Kimberly Kidd
Latest posts by Kimberly Kidd (see all)