Name: Vegan Chocolate Layer Cake with Mousse Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 2 h 10 min
Cuisine: Vegan
Ingredients: 1 cup raw cashews; 3/4 cup firm tofu; 1/2 cup full-fat coconut milk; 1/2 cup vegan white chocolate chips, melted; 3 tablespoons agave nectar; 1 teaspoon vanilla extract; Pinch of salt; 3 cups (420 g) unbleached all-purpose flour; 2 cups (475 g) cane sugar; 2/3 cup (50 g) cocoa powder; 2 teaspoons baking soda; 1/2 teaspoon salt; 2 cups (473 ml) very cold water; 1/4 cup (60 ml) olive oil; 1/4 cup (60 g) apple sauce; 2 tablespoons (30 ml) apple cider vinegar; 2 teaspoons vanilla extract; 2 1/2 cups fresh strawberries, halved with leaves removed; 1/2 cup vegan semi-sweet chocolate chips; 1/4 cup (60 ml) full-fat coconut milk

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If you’ve ever dreamed of a dessert that feels both indulgent and light, let me introduce you to the incredible Vegan Chocolate Layer Cake with Mousse Recipe. This beauty is rich, moist, and layered with a luscious vegan white chocolate mousse that makes every bite melt in your mouth. Picture silky mousse tucked between dense, chocolatey layers of cake, crowned with fresh strawberries and a glossy ganache finish. Whether you’re vegan, chocolate lover, or just looking to wow your friends, this cake checks every box for a show-stopping treat that feels comforting and special all at once.

Ingredients You’ll Need

The image shows three round layers of chocolate cake with a dark brown color and a soft, slightly crumbly texture. They are placed on a black wire rack over a white marbled surface. The layers are stacked close but not yet assembled or frosted. In the background, there's a silver knife on the rack. The lighting is natural, making the rich texture of the cake visible. Photo taken with an iphone --ar 4:5 --v 7

Getting started on this Vegan Chocolate Layer Cake with Mousse Recipe is easier than you think because the ingredients are straightforward, yet crucial to achieving that perfect harmony of texture and flavor. Each component plays its role, from the velvety tofu in the mousse to the rich cocoa in the cake layers, creating layers of delight.

Raw cashews: Soaked to creamy perfection, they form the base of the vegan white chocolate mousse.
Firm tofu: Adds smoothness and body without overpowering flavor.
Full-fat coconut milk: Brings richness and silky texture to the mousse and ganache.
Vegan white chocolate chips: Melted into the mousse for that sweet, creamy chocolate flavor.
Agave nectar: A natural sweetener that balances the mousse with gentle sweetness.
Vanilla extract: Enhances the fragrance, creating warmth and depth.
Unbleached all-purpose flour: The foundation of the cake layers, delivering structure and softness.
Cane sugar: Sweetens the cake with a subtle molasses note that complements the cocoa.
Cocoa powder: Provides that rich, deep chocolate flavor that makes the cake irresistible.
Baking soda: Helps the cake rise beautifully, keeping it light and fluffy.
Salt: Just a pinch to balance flavors and enhance the chocolate’s intensity.
Very cold water: Keeps the batter smooth and moist for a tender crumb.
Olive oil: Adds moistness while keeping the cake vegan and decadent.
Apple sauce: Natural moisture and subtle sweetness without heaviness.
Apple cider vinegar: Reacts with baking soda for lift and a slight tang that brightens flavors.
Fresh strawberries: Their juicy tartness pairs perfectly and helps keep the mousse in place.
Vegan semi-sweet chocolate chips: The star ingredient for the glossy ganache.

How to Make Vegan Chocolate Layer Cake with Mousse Recipe

Step 1: Prepare the White Chocolate Mousse

Start by soaking raw cashews in boiling water for about 15 minutes. This step softens them to achieve that creamy mousse texture. While soaking, blend the tofu, coconut milk, melted vegan white chocolate chips, agave nectar, vanilla extract, and a pinch of salt until smooth. Once your cashews are plump, drain and rinse them, then add to the blend. Puree everything until velvety smooth, rest the mixture for 5 minutes, then blend again to perfect the texture. Refrigerate the mousse for an hour to let flavors meld and set.

Step 2: Bake the Cake Layers

Preheat your oven to 350 degrees Fahrenheit, greasing and dusting three 6-inch cake pans with cocoa powder to prevent sticking. In a large bowl, sift together the flour, cane sugar, cocoa powder, baking soda, and salt. In a separate container, mix very cold water, olive oil, apple sauce, apple cider vinegar, and vanilla extract until combined. Pour this wet mixture into the dry ingredients and whisk until smooth and lump-free. Divide the batter evenly among the pans, gently tapping them to distribute the batter smoothly. Bake for 38-42 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool on racks for 20 minutes, then chill them in the fridge to firm up.

Step 3: Assemble the Cake

When your cake layers and mousse are both chilled, use a serrated knife to level each layer by cutting off any rounded domes. Begin by placing the first cake layer on your serving plate, then arrange fresh strawberry halves around the edge—the berries not only add a pop of color and flavor but also help contain the mousse. Spoon mousse into the center, building it slightly higher than the strawberries, then layer the second cake on top. Repeat layering strawberries and mousse, followed by the final cake layer.

Step 4: Make and Add the Ganache

In a microwave-safe bowl, melt together vegan semi-sweet chocolate chips and full-fat coconut milk for about 45 seconds. Stir until completely smooth and glossy. Let it cool for a few minutes to thicken slightly, then pour slowly over the top of the cake. Allow the ganache to gently drip over the sides for a dramatic effect. Chill the cake for 15 minutes to set the ganache before adding your finishing touches — the remaining mousse, extra berries, or chocolate pieces as you please.

How to Serve Vegan Chocolate Layer Cake with Mousse Recipe

The image shows a two-layer dark chocolate cake on a white plate, placed on a white marbled surface. Each cake layer is thick and dark brown with a moist texture. Between the layers, there is a cream filling with fresh sliced strawberries arranged around the edge, showing their bright red color. The top layer also has a thick layer of cream spread on top, and fresh whole strawberries with some green leaves sit around the cream near the edge. A woman's hand is holding a small spatula spreading cream on the top layer. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh strawberries are an obvious and wonderful choice here—bright, juicy, and naturally lovely with chocolate. You can also add vegan white chocolate shavings, mint leaves for a fresh pop, or even edible flowers if you want to dazzle guests. Each garnish brings both a visual treat and complementary flavor to the Vegan Chocolate Layer Cake with Mousse Recipe.

Side Dishes

This cake shines as the centerpiece but pairing it with a scoop of vegan vanilla ice cream or a cup of rich espresso provides a delightful contrast. For a lighter accompaniment, serve alongside fresh berries or a smoothie to balance the sweetness with something bright and fresh.

Creative Ways to Present

Serve this cake as individual layered mini cakes by using smaller pans or cutting the assembled cake into wedges and layering slices with mousse in between in dessert cups for an elegant, no-fuss presentation. You can even turn it into a trifle by breaking up the cake layers and layering them with mousse and berries in a clear glass bowl or jar.

Make Ahead and Storage

Storing Leftovers

A properly stored Vegan Chocolate Layer Cake with Mousse Recipe will keep beautifully in the refrigerator for up to 4 days. Cover it tightly with plastic wrap or store it in an airtight container to preserve moisture and freshness. This gives you plenty of time to enjoy each decadent slice.

Freezing

If you want to save the cake for later, freezing is a great option. Wrap the cake tightly in plastic wrap and aluminum foil to prevent freezer burn. It will keep well for up to 2 months. Thaw it in the refrigerator overnight to maintain the mousse’s creamy texture before serving.

Reheating

Since this is a mousse-filled cake, reheating isn’t necessary and could alter the delicate texture. Simply enjoying the cake chilled or at room temperature is best, ensuring that mousse stays perfectly luscious and the cake tender.

FAQs

Can I use other nuts instead of cashews for the mousse?

Cashews are ideal because they create a smooth, creamy texture when blended, but you can experiment with soaked almonds or macadamia nuts. Keep in mind the flavor and texture will vary, and results may not be as silky.

Is this cake gluten-free?

This particular recipe uses all-purpose flour, which contains gluten. However, you could try substituting with a gluten-free flour blend that measures cup-for-cup, though texture and baking times might need adjustment.

Can I make the cake layers ahead of time?

Absolutely! You can bake the layers up to two days in advance. Keep them wrapped tightly in the fridge until you’re ready to assemble with the mousse and ganache.

What’s the best way to melt the vegan white chocolate chips?

The most straightforward method is using a microwave in short bursts, stirring frequently to avoid burning. Alternatively, a double boiler provides gentle heat for smooth melting without scorching.

How do I know when the cake layers are done baking?

Check by inserting a toothpick into the center of each cake. If it comes out clean or with a few moist crumbs, they’re ready. Overbaking can dry out the cake, so keep a close eye near the end of the baking time.

Final Thoughts

If you want to impress your friends or just treat yourself to something truly special, this Vegan Chocolate Layer Cake with Mousse Recipe is a must-try. It’s got everything you want in a cake—rich chocolate, light yet indulgent mousse, fresh fruit, and a stunning presentation. Plus, it’s totally vegan without sacrificing any flavor or texture. Trust me, once you make this, it’ll become your go-to dessert for celebrations or anytime you want a little slice of joy.