Easy Vegan Chocolate Mousse Cake

Sunday, October 13, 2013

Vegan Chocolate Cake:
  • 1½ cup whole-wheat flour
  • 1 teaspoon baking soda
  • 4 tablespoons cocoa powder
  • ½ teaspoon salt
  • ⅔ cup sugar
  • 1½ teaspoon vanilla extract
  • ⅓ cup coconut oil
  • 2 teaspoon white vinegar
  • ¾ cup cold water

Vegan Chocolate Mousse:
  • 1 package silken or firm tofu (such as 12.3 oz Mori-Nu or Mori-Nu lite)
  • 1 teaspoon cocoa powder
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons almond milk
  • ⅛ teaspoon salt
  • 8 to 10 oz chocolate chips (a little over 1⅓ c or more)
  • melted dark chocolate to drizzle on top
  • sprinkles


Vegan Chocolate Cake:
  1. Preheat the oven to 375º. Grease a 9-inch round pan or 8-inch square pan. If you’re planning on removing the cake from the pan, line with parchment paper and grease very well.
  2. Sift together the flour, cocoa, soda, salt, and sugar directly in a medium bowl. In a 2 cup measuring cup or small bowl, measure and mix together the oil, cold water or coffee, and vanilla.
  3. Pour the liquid ingredients into the dry ingredients and mix with a fork or a small whisk. When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter and put it in the oven right away. Bake for 25 to 30 minutes and set aside to cool.

Vegan Chocolate Mousse:
  1. Puree tofu in a food processor, scraping down the sides as needed, until completely smooth.
  2. Add the cocoa powder, vanilla, milk, and salt to the mixture, and process until smooth.
  3. Melt the chocolate chips in 30-second intervals in the microwave.
  4. Add chocolate mixture to tofu in food processor. Pulse mixture until smooth and completely combined, scraping down the sides as needed.

Photo Credit: bsweetdreaming.wordpress
Source: bsweetdreaming.wordpress.com/2013/08/29/triple-chocolate-mousse-cake-vegan/


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