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Vegan Chocolate Mousse Cake

A rich and creamy vegan chocolate mousse cake made with silken tofu, dairy-free chocolate, and a crunchy cookie base. Perfect for impressing friends and family without any animal products.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the base
  • 1 cup Dairy-free cookie crumbs (e.g., Oreos or Digestives) You can substitute with any suitable cookies or gluten-free options.
  • 1/4 cup Coconut oil or vegan butter, melted Replace with any neutral oil if desired.
For the mousse
  • 8 oz Dairy-free dark chocolate (at least 60% cocoa) Melted, ensure to melt gently.
  • 1 block Silken tofu Should be smooth and not chunky in texture.
  • 1/2 cup Coconut cream Use the thick part from a can.
  • 1/4 cup Maple syrup or agave You can also use regular sugar.
  • 1 tsp Vanilla extract Enhances flavor.

Method
 

Prepare the Base
  1. Crush the cookies into sandy crumbs and mix with melted coconut oil or vegan butter.
  2. Press the mixture into a springform pan and flatten it out.
  3. Refrigerate the base for about 15 minutes to set.
Make the Mousse
  1. Melt the dairy-free dark chocolate using a microwave or a double boiler, then let it cool slightly.
  2. In a blender, combine silken tofu, coconut cream, maple syrup or agave, and vanilla extract.
  3. Add the cooled, melted chocolate to the blender and blend until the mixture is smooth and glossy, scraping down the sides as needed.
Assemble the Cake
  1. Pour the mousse mixture onto the prepared base and smooth it out.
  2. Refrigerate for at least 4 hours, preferably overnight.
Serve
  1. Before serving, consider sprinkling with cocoa powder or shaving chocolate on top.

Notes

Allow the cake to sit at room temperature for about 10 minutes before serving to soften it slightly. You can add orange zest or a pinch of instant coffee to the mousse for added flavor.