Ultimate Vegan Chocolate Mousse Cake Recipe

Looking for a dessert that is sweet and creamy and suitable for vegetarians. This vegan chocolate mousse cake is exactly what you have been looking for! This decadent dessert contains no dairy ingredients and the fact that it is so easy to make makes it a good choice for special occasions and desserts that you can enjoy any day of the week This dessert won’t eat you up not only satisfy chocolate needs but chocolate like silky mousse filling, lovely cake base And will delight your guests.

Ingredients

Brownie Layer

• 60 g / ¼ cup aquafaba
• 125 g / ½ cup + 2 tablespoons sugar (I used 50 % caster sugar, 50 % dark muscovado)
• 50 grams / 1.75 oz vegan butter
• 75 g / 2.6 oz dark chocolate 70-74% cocoa
• 25 g / 2 tsp cocoa powder (not Dutch processed)
• 65 g / ½ cup plain flour (or GF flour mix + ¼ teaspoon xanthan gum)
• ¼ teaspoon good salt
• ¼ teaspoon baking soda

Chocolate Mousse Layer

• 200 g / 7 oz dark chocolate 70-74% cocoa, crushed
• 50 g / 1.75 oz vegan butter (I used Violif), cubed
• 240 g / 1 cup aquafaba (I used canning but also homemade)
• ¼ teaspoon cream of tartar OR ½ teaspoon lemon juice
• 50 g / ¼ cup sugar

Instructions

Prepare the Brownie Layer

1. Preheat the oven to 180° C / 355° F (160° C / 320° F with fan on). Grease the sides of a 20 cm / 8 inch baking tin and line the bottom – I used a baking frame to mount on a sturdy baking tray.
2. Place the broken chocolate and chopped vegan butter in a metal or glass bowl over the water bath. Set on a low heat ensuring the bottom of the bowl does not touch the water. Once the liquid at the bottom of the bowl starts to boil, turn off the heat and let the contents of the bowl melt in the remaining heat, mixing gently.
3. Whip aquafaba with an electric whisk until you get a dense foam full of little bubbles. For this recipe, there is no need to achieve stiff peaks. Add sugar to aquafaba, whisking well after each addition.
4. Add very warm-because otherwise, the batter is going to be too stiff to add all of the flour, chocolate and vegan butter mixture into the aquafaba mixture, and gently fold in until uniform.
5. In a separate little bowl, whisk together flour, salt, cocoa, and baking soda. Fold them in two groups until no dry cotton remains.
6. Transfer the brownie batter into a prepared baking tin, spreading it to the corners with a spatula. Bake for 17-18 minutes and let cool before placing mousse on top.

Prepare the Chocolate Mousse Layer

1. Once the base has cooled, gently remove from the tin. Line the sides of the tin with baking paper and replace the brownie base.
2. Add the chocolate and vegan butter to a metal glass bowl suspended above the water bath. Use a low heat making sure the bottom of the bowl does not touch the water. Go to the next step while you wait.
3. Transfer the aquafaba and cream of tartar to a clean, spotless bowl.
4. On medium/high speed until you reach firm peaks (when you invert the bowl, the whipped aquafaba should remain). It may take 8-10 minutes depending on your equipment (it’s for me and I have an old hand grip).
5. While melting sugar, add 1 teaspoon and slowly count to 20 after each addition. Once the chocolate and butter have melted, gently mix them into each other.
6. Now fold in a large spoonful of melted aquafaba into the chocolate chips, very delicately.
7. Now fold in with a soft spatula about a third of the chocolate chips into the melted aquafaba. Add another third when the filling is almost set, then slice, including the last one.
8. When all the chocolate is folded in, gently fold until no white streaks remain. Do this gently and gently or you will blow too much air out of the aquafaba.
9. Top with cooled brownie mousse and refrigerate until set-at least overnight. Sprinkle with cocoa powder, if desired, and cut with a knife.

Tips

• Cool coconut milk down: When the pumpkin is cooled down, mix well to cream.
• Use a good chocolate: You can also use dairy-free dark chocolate for a richer mousse.
• Toppings: You can get creative with toppings like crushed nuts, edible flowers, or a dusting of cocoa powder.

This vegan chocolate mousse cake is a delightful combination of rich chocolate and creamy mousse, making it a showstopper for any dessert table. Stick to a vegan lifestyle and enjoy this decadent treat sure to be everyone’s favorite!

FAQ’s