Vegan Chocolate Mousse Cake Recipe
This Vegan Chocolate Mousse Cake is a rich, creamy, and decadent dessert made without any dairy. Using silken tofu and dairy-free dark chocolate, this mousse-like cake offers a smooth, luscious texture combined with deep chocolate flavor. Perfect for vegans and those seeking a healthier alternative to traditional chocolate mousse cakes, it is lightly sweetened with maple syrup and agave nectar, then baked to set and chilled for the perfect finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
For the Cake
- 1 cup silken tofu
- 1 cup dairy-free dark chocolate (at least 70% cocoa)
- 1/3 cup maple syrup
- 1/2 cup unsweetened cocoa powder
- 1 tsp pure vanilla extract
- 2 tbsp agave nectar (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the mousse cake.
- Melt Chocolate: Gently melt the dairy-free dark chocolate using a microwave-safe bowl or a double boiler method until it becomes smooth and free of lumps.
- Blend Ingredients: In a food processor, combine silken tofu, melted chocolate, unsweetened cocoa powder, maple syrup, vanilla extract, and agave nectar. Blend thoroughly until the mixture is fully smooth and mousse-like in consistency.
- Prepare Pan and Pour Mixture: Line a springform pan with parchment paper or grease it lightly, then pour the blended mousse mixture into the pan, smoothing the top evenly.
- Bake: Bake the mousse cake for 25 to 30 minutes until the edges are set but the center remains slightly wobbly to the touch.
- Cool and Chill: Allow the cake to cool at room temperature, then refrigerate for at least four hours or overnight to let it firm up completely.
- Serve: Carefully release the cake from the springform pan and serve chilled. Garnish with fresh fruit or coconut whipped cream if desired.
Notes
- Ensure the tofu is silken for the smoothest texture.
- You can substitute agave nectar with additional maple syrup if preferred.
- Use dairy-free chocolate with at least 70% cocoa to ensure rich flavor and vegan compliance.
- The slight wobble in the center after baking indicates the perfect mousse texture; do not overbake.
- Refrigerating overnight helps the mousse set firmly and enhances flavor.
- Serve with fresh berries or coconut whipped cream as a dairy-free topping.
Find it online: https://oliviabakes.com/vegan-chocolate-mousse-cake-recipe/
