This no-bake vegan chocolate mousse cake is velvety, smooth and super easy to eat. With only 30 minutes to prepare, this cake is the perfect make-ahead treat!
- 250g / 8.82 ounces vegan chocolate, melted*
- ½ cup / 100g coconut oil, melted (measured while solid)
- 300g / 10.58 ounces silken tofu
- 1 cup / 230ml coconut cream*
- 2 tablespoons maple syrup
- 1 tablespoon cacao powder
- 1 teaspoon vanilla extract
- Pinch of salt
- 5 Medjool dates, pitted
- 1½ cups / 150g walnuts
- ½ teaspoon vanilla extract
- 2 tablespoons cacao powder
- 1 tablespoon coconut oil, melted
- If you are melting your chocolate and coconut oil for the filling on the stove, place them in a small saucepan on low heat. Keep an eye on it, and make sure to stir every few minutes. When it’s almost completely melted, take it off the heat and give it a good stir. You don’t want to burn it; the heat will continue to melt it. Once finished, set aside.
- For the base: Place all base ingredients in a food processor and pulse until finely ground. Bring a small amount of the mixture together with your fingers. If it’s sticking together, it’s ready.
- Line an 8-inch springform pan with parchment paper on the base and the sides. I brush the pan with a little oil to ensure that the parchment paper sticks to it and makes it easier to work with.
- Transfer the base mix to the pan and press it down evenly until it’s nice and compact. Put it in the fridge to chill while you make the filling.
- For the filling: When the chocolate and coconut oil has melted, transfer it into a jug that’s easy to pour from.
- Add the silken tofu, coconut cream, maple syrup, cacao powder, vanilla extract and salt to a blender* and blend on medium until it’s nice and smooth.
- While the blender is on low, remove your blender’s small cap (usually the smaller clear part of the lid) and slowly start pouring in the melted chocolate and coconut oil mix. You can increase the speed to medium to speed up the process after the initial few seconds of pouring. This will help the cool ingredients (silken tofu and maple syrup if kept in the fridge) incorporate easier with the warm/hot ingredients (chocolate and coconut).
- Once it’s all incorporated well, take the base from the fridge and pour the filling nice and evenly over the base. Scraping down the rest of the mix from the blender. Tap on the benchtop a few times to release some air bubbles to even out the filling on the top.
- Return to the fridge for 3+ hrs. I like mine very set, so overnight is best.
- Once the mousse is set, remove the cake from the springform pan and peel off the sides and the base parchment paper.
- Decorate with your choice of fruit, berries and chocolate. I like mine with chocolate and raspberries.
Vegan chocolate: I used 55% chocolate to add sweetness to the cake. Instead of buying chocolate bars, it’s easier (and cheaper) to use chocolate chips or chunks. I buy mine at the bulk store.
Coconut cream: Coconut cream is the thick part that sits at the top of the can of coconut cream or chilled coconut milk.
Note: You can do this in the food processor; however, it’s easier to do it in the blender as it’s a liquid mix.
- Diet: Vegan