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Vegan Chocolate Layer Cake with Mousse Recipe

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4 from 22 reviews

  • Author: Patricia
  • Total Time: 2 hours 10 minutes
  • Yield: 12 servings
  • Diet: Vegan

Description

This Vegan Chocolate Layer Cake with Mousse is a rich and luscious dessert perfect for special occasions. Featuring moist chocolate cake layers paired with a creamy vegan white chocolate mousse, fresh strawberries, and a decadent ganache topping, it’s indulgently delicious yet completely plant-based.

Ingredients

For Vanilla Mousse

  • 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

For Cake Layers

  • 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

Assembly & Ganache

  • 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

Instructions

  1. Prepare Cashews: Pour boiling water over the raw cashews in a heat-resistant dish and soak them for 15 minutes to soften.
  2. Make Mousse Base: While cashews soak, combine tofu, coconut milk, melted vegan white chocolate chips, agave nectar, vanilla extract, and a pinch of salt in a blender.
  3. Blend Mousse: Drain and rinse the soaked cashews, add them to the blender, and puree until very smooth. Let the mixture rest for 5 minutes, then puree again for a silky texture. Transfer to a container and refrigerate for 1 hour to set.
  4. Preheat Oven and Prepare Pans: Preheat oven to 350°F (175°C). Grease three 6-inch cake pans and dust them with cocoa powder to prevent sticking.
  5. Mix Dry Ingredients: In a large bowl, sift together flour, cane sugar, cocoa powder, baking soda, and salt.
  6. Mix Wet Ingredients: In a large liquid measuring cup, combine very cold water, olive oil, apple sauce, apple cider vinegar, and vanilla extract. Whisk well until combined.
  7. Combine Batter: Pour the wet ingredients into the dry ingredients and whisk until smooth and no lumps remain.
  8. Bake Cake Layers: Divide the batter evenly among the prepared pans. Gently tap each pan on a stable surface to level the batter. Bake for 38-42 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool Cakes: Let the cakes cool on wire racks for 20 minutes, then transfer to the refrigerator to chill completely.
  10. Trim Cake Layers: Once chilled, use a serrated knife to cut off the dome tops for flat, even layers.
  11. Assemble Cake – Layer 1: Place the first cake layer on a serving plate. Arrange halved strawberries around the outer edge to help contain the mousse.
  12. Add Mousse: Spoon and spread a generous layer of mousse into the center, making it slightly higher than the strawberries.
  13. Repeat Layers: Top with the second cake layer and repeat the strawberry and mousse layering.
  14. Top Cake and Prepare Ganache: Place the final cake layer on top. In a microwave-safe bowl, combine vegan semi-sweet chocolate chips with full-fat coconut milk. Microwave for 45 seconds, then stir until completely smooth. Alternatively, melt using a double boiler.
  15. Apply Ganache: Let the ganache cool 2-3 minutes before pouring it slowly over the cake top, allowing excess to drip down the sides evenly.
  16. Chill and Decorate: Refrigerate the cake for 15 minutes. Then top with any remaining mousse, strawberries, and chocolate pieces as desired. Keep the cake chilled until serving.

Notes

  • The cake layers are made in three 6-inch pans but can be baked in 7-inch pans for easier handling. If using 7-inch pans, increase strawberries slightly and reduce baking time by 5-10 minutes.
  • Be sure cashews are fully soaked and blended well for a smooth mousse texture.
  • Using very cold water in the batter helps create a tender crumb.
  • Allow ganache to cool slightly before applying to avoid melting the mousse layers.
  • Keep the cake refrigerated to maintain mousse firmness and freshness.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan

Find it online: https://patriciarecipes.com/vegan-chocolate-layer-cake-with-mousse-recipe/