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A strawberry topped chocolate mousse cake on a white cake stand. White tile background.

Chocolate Mousse Cake (dairy-free)

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5 from 1 review

This vegan chocolate cake is a true showstopper with its moist, fudgy layers and smooth 2-ingredient chocolate mousse. The flavor is unique and deeply chocolate. Whether you're hosting a special occasion or simply treating your family, this recipe is bound to impress.

  • Total Time: 2 hours 10 minutes
  • Yield: 8 servings

Ingredients

Units

For the cake layer:

  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 3/4 cups soy or almond milk
  • 2 teaspoons white or red wine vinegar
  • 1 2/3 cups sugar
  • 1 1/4 cups vegetable oil (sunflower, coconut oil, or light olive oil)
  • 2 tablespoons vanilla extract

For the chocolate mousse layer:

  • 10 oz. dark semi-sweet chocolate, chopped
  • 3/4 cup hot water
  • Ice
  • 1 1/2 cups fresh strawberries (hulled and sliced)
  • Powdered sugar (for sprinkling)

Instructions

For the cake:

  1. Preheat oven to 350ºF/180ºC. Butter or grease a 9-inch springform cake pan. You can also use two 8-inch round cake pans and fill the layers with the mousse. 
  2. In a large bowl, sift together the dry ingredients: flour, cacao powder, baking soda, baking powder, and salt.
  3. Stir to combine and make a well in the center.
  4. Add soy milk, vinegar, sugar, oil and vanilla. Beat or whisk until very well combined. The batter will be quite runny.
  5. Pour into prepared pan and bake for 45-50 minutes or until a cake tester or toothpick comes out with almost no crumbs attached. It will feel springy to the touch.
  6. Let cool on a wire rack and then unmold onto the serving platter.
  7. Cover the top with the chocolate mousse and decorate with sliced fresh strawberries. Sprinkle with sugar and serve.

For the chocolate mousse:

  1. Begin making the mousse right after the cake is cooled and removed from the pan.
  2. Have ready a large bowl with ice and cold water (ice water), enough so that the bowl with the chocolate fits comfortably.
  3. Melt the chocolate: start with chopped chocolate in a microwavable or glass bowl. You can use the microwave (short 10-15 second spurts stirring well between each one until it's fully melted) or a double boiler with the bowl containing the chopped chocolate not touching the water. In both cases, make sure it doesn't scorch.
  4. Add the hot water to the chocolate all at once. Immediately put the bowl over the ice water.
  5. With an electric mixer, start beating at high speed. It will not thicken for the first few minutes, but it will start to do so unexpectedly. And it will stiffen pretty quickly.
  6. If the mousse is too thick to spread, add a few teaspoons of very hot tap water and beat until smooth until spreadable. Use immediately.

Notes

You can use any fruit you like for the topping and your favorite frosting or whipped cream.

  • Author: Paula Montenegro
  • Prep Time: 20 minutes
  • Cooling time: 60 minutes
  • Cook Time: 50 minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: International