Description
Hey friends! This Vegan Chocolate Mousse Cake is rich, silky, and completely no-bake. Using aquafaba (the liquid from canned chickpeas), we create a light, airy mousse layered with a glossy, decadent ganache. Perfect for impressing anyone—vegan or not—without turning on the oven.
Ingredients
Chocolate Mousse Layer
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2 cups vegan dark chocolate chips or chopped chocolate (70% recommended)
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1 ¾ cups aquafaba (chickpea liquid), room temperature
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¼ tsp cream of tartar (or lemon juice as a substitute)
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Pinch of salt
Ganache Topping
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1 cup vegan dark chocolate
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½ cup full-fat canned coconut milk
Optional Garnishes
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Fresh berries (raspberries, strawberries)
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Vegan whipped cream
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Shaved chocolate or cacao nibs
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Flaky sea salt
Instructions
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Melt the Chocolate: In a double boiler or microwave, melt the chocolate for the mousse. Let it cool slightly—just warm to the touch.
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Whip the Aquafaba: In a clean bowl, combine aquafaba, cream of tartar, and salt. Whip with a hand or stand mixer on medium-high speed for 8–10 minutes until stiff, glossy peaks form.
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Fold in Chocolate: Gently fold the melted chocolate into the whipped aquafaba in three additions. Use a spatula and a figure-eight motion, folding until smooth but keeping the mousse airy.
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Set the Mousse: Lightly grease a 7–8 inch springform pan and line the bottom with parchment paper. Pour in the mousse, smooth the top, and tap gently to remove air bubbles. Chill 3–4 hours or overnight until firm.
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Prepare the Ganache: Heat coconut milk in a small saucepan until steaming. Pour over chocolate for the ganache, let sit 1 minute, then stir until smooth. Cool slightly before pouring over the mousse. Chill at least 1 hour until set.
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Serve: Run a warm knife around the pan before releasing. Slice with a hot, clean knife for perfect pieces. Garnish with berries, whipped cream, or chocolate shavings.
Notes
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Orange Chocolate: Fold in orange zest to the mousse.
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Mint Chocolate: Add peppermint extract and mini chocolate chips.
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Mocha Ganache: Dissolve instant espresso in the coconut milk for a coffee kick.
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Nutty Base: Press vegan cookie crumbs with melted vegan butter into the pan before mousse.
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Berry Swirl: Swirl in raspberry jam before chilling the mousse.
Nutrition
- Calories: 290 Cal Per Serving
- Fat: 20 g
- Protein: 3 g