Description
This Vegan Chocolate Mousse Cake is a rich, creamy, and indulgent dessert made without dairy or eggs. It features a crunchy Oreo-style cookie crust topped with a smooth and luscious chocolate mousse made from silken tofu, vegan yogurt, and melted dark chocolate. Finished with fresh berries and optional mint leaves, it’s perfect for vegan and dairy-free diets and is thoughtfully sweetened with pure maple syrup.
Ingredients
Scale
Crust
- 250 g Oreo-style cookies
- 4 tablespoons vegan butter (or plant-based spread/coconut oil)
Filling
- 400 g vegan dark chocolate (70%)
- 400 g soft silken tofu
- 400 g vegan Greek-style yogurt
- 22 g unsweetened cocoa powder
- 4 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- ½ teaspoon sea salt
Decoration
- 400 g fresh berries of choice
- Fresh mint leaves (optional)
Instructions
- Prepare the pan: Line the bottom and sides of a 7.5-inch or 8-inch springform cake pan with parchment paper to ensure easy removal of the cake later.
- Make the crust: Place the Oreo-style cookies and vegan butter in a food processor and blend until the mixture sticks together between your fingers, about a few minutes. Press this mixture firmly into the base of the prepared cake pan using a flat-bottomed glass or spoon to create an even, compact crust. Refrigerate to set while preparing the filling.
- Melt the chocolate: Set up a bain-marie by adding a little water to a small saucepan and bringing it to a gentle simmer. Place the vegan dark chocolate in a medium heat-proof bowl over the saucepan and stir frequently until the chocolate melts completely.
- Blend the filling: In a high-speed blender or food processor, combine the silken tofu, vegan Greek-style yogurt, unsweetened cocoa powder, pure maple syrup, pure vanilla extract, and sea salt. Blend until smooth. Add the melted chocolate while blending (either add it directly if using a blender, or pour it in with the food processor running) and continue blending until the mixture is uniform and creamy. Scrape the sides as necessary to ensure everything is well incorporated.
- Assemble the cake: Pour the chocolate filling onto the chilled crust in the cake pan. Use an offset spatula to smooth and even out the surface. For a decorative touch, place the pan on a turntable and create swirling patterns by rotating and swirling the spatula on top of the mousse.
- Chill to set: Refrigerate the cake for at least 4 hours, or preferably overnight, until the mousse is firm. For a quicker set, place in the freezer for 2 hours.
- Decorate and serve: Carefully remove the cake from the springform pan once set. Top with fresh berries of your choice and fresh mint leaves if desired. Slice and serve chilled.
Notes
- Based on feedback, quantities have been adjusted slightly for a firmer mousse filling. Earlier versions with different proportions are available for those preferring a softer set.
- Ensure the cookies used are vegan and do not contain dairy or egg products.
- Silken tofu and vegan Greek-style yogurt provide the creamy, mousse-like texture while keeping the dessert plant-based.
- The maple syrup used here adds natural sweetness and depth without refined sugar.
- For best flavor, use high-quality vegan dark chocolate (70% cacao or higher).
- Swirling the top is optional but adds a beautiful visual effect.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
