Easiest Way to Make Yummy Vegan Chocolate Mousse Cake

Vegan Chocolate Mousse Cake. Place the chocolate, coconut cream and vanilla bean paste in a heat-proof bowl placed over a pan of simmering water. Stir until the chocolate has melted and the. The very best vegan triple chocolate mousse cake.

Vegan Chocolate Mousse Cake For more chocolate cakes, check out my: Chocolate Torte; This insanely decadent Chocolate Mousse Cake may taste like a rich dessert indulgence but it's made from just a few healthy whole-food ingredients right in the blender! You are going to think I am exaggerating when I say this, but this cake tastes like chocolate frosting. The chocolate mousse in this cake is airy, smooth, and absolutely perfect! You can cook Vegan Chocolate Mousse Cake using 7 ingredients and 5 steps. Here is how you cook it.

Ingredients of Vegan Chocolate Mousse Cake

  1. It's 2 of packs - 24 3/5 oz Extra firm tofu.
  2. You need 1 bag of - 11 1/2 oz Bittersweet chocolate chips (or carob chips).
  3. You need 80 ml of Unsweetened cocoa.
  4. It's 1/3 bag of - 3 oz Chocolate wafer cookies (or any other cookies of your choice).
  5. You need 60 ml of Maple syrup or organic sugar.
  6. Prepare 60 ml of Liquor of your choice.
  7. It's 1 dash of Vanilla essence.

Sometimes vegan mousse recipes can leave your cake filling a little flat and dense. To avoid this I used a combination of cashew cream, melted dark chocolate, and coconut milk. While vegan desserts can sometimes translate into dry, flavorless versions of a favorite dessert, this Vegan Chocolate Mousse Cake is a chocolate lovers dream. It has the mouth feel and taste of a cake full of butter and cream.

Vegan Chocolate Mousse Cake step by step

  1. Put tofu in a microwave-safe dish. Cover with a paper towel and microwave for 2 minutes 30 seconds at 600 W. Take it out and drain in a strainer..
  2. While the tofu is being microwaved, put the cookies in a resealable bag and crush with a rolling pin to make cookie crumbs. When they're finely crushed, spread them out on a pie dish..
  3. Now put the chocolate chips in a heat-proof dish and microwave to melt thoroughly..
  4. Combine the drained tofu, melted chocolate, cocoa powder, the sugar of your choice, liquor, and vanilla essence in a food processor. Pulse until smooth..
  5. Pour the chocolate cream mixture into the prepared pie dish. Cover with plastic wrap and chill in the fridge. Chill overnight to serve the next day for an even more enriched flavor..

It's rich, satisfying chocolate flavor and moist, tender crumb make it irresistible. And the mousse will not disappoint. I really like the contrast between the bright yellowy-orange mousse and the dark coffee-color chocolate cake. In fact, I've shared a similar combination before, which is a gorgeous, no-bake Vegan Double Chocolate Orange Cheesecake. Different from that cake, this Vegan Orange Mousse Chocolate Cake is a half-baked dessert inspired by Mina Rome.

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