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chocolate mousse cake with fresh berries and mint leaves on top on a white wooden surface.

Vegan Chocolate Mousse Cake

4.64 from 36 votes
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This super creamy Vegan Chocolate Mousse Cake is indulgent and light all at once. 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! A guaranteed crowd pleaser!
Prep Time 20 mins
Chilling Time 4 hrs
Total Time 4 hrs 20 mins
Servings 10

INGREDIENTS

CRUST

  • 16 original oreos or other vegan cookies of choice
  • 4 tbsp vegan butter or plantbased spread/coconut oil

FILLING

  • 11 oz vegan dark chocolate
  • 12.5 oz silken tofu
  • 10.5 oz vegan greek style yoghurt or plain soya yoghurt/coconut yoghurt
  • ¼ cup cacao powder
  • 2 tsp vanilla extract
  • ¼ tsp sea salt
  • 1-2 tbsp pure maple syrup optional

OPTIONAL TOPPING

  • 2 cups fresh berries of choice
  • 2 tbsp dark chocolate grated

INSTRUCTIONS

CRUST

  • Line the bottom and sides of a 7" cake tin with removable base with some parchment paper.
  • Add the cookies and vegan butter to a food processor and blitz for about 30 seconds until evenly mixed. Press the cookie mixture into the base of the cake tin, and smooth it out with a spatula or flat bottomed glass, making sure it is compact. Set aside in the fridge.

FILLING

  • First melt the chocolate over a double boiler (bain-marie).
  • Add all of the ingredients apart from the maple syrup to a high speed blender or food processor and blend for a couple of minutes until smooth and creamy.
  • Taste the filling and add the maple syrup if you'd like it sweeter and blend again to combine.
  • Transfer the filling into the cake tin using a spatula to smooth is out. To get the swirl effect on top, place the cake tin on top of a turntable, and use your spatula to make a swirl print on the surface of the cake whilst spinning the turntable. Place in the fridge to set for 3-4 hours (or overnight if preferred).
  • Once set, remove the cake from the tin. You can use a blow torch to gently heat the sides of the pan to make it easier for the cake to slide out of the tin.
  • Top with fresh berries and some grated chocolate. To store, place in an airtight container and refrigerate for up to 3 days.

NUTRITION

Calories: 394kcal | Carbohydrates: 39g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 199mg | Potassium: 414mg | Fiber: 6g | Sugar: 23g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 6mg
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