Chocolate Mousse Cake (Vegan)
Ingredients
- 1½ cups (200 g / 7.1 oz) unbleached white flour
- ⅓ cup (40 g / 1.4 oz) unsweetened baking cocoa powder
- 1 teaspoon baking powder
- 1 cup (225 g / 7.9 oz) unrefined sugar
- 1¼ cups (300 ml / 10 oz) water
- ¼ cup (60 ml / 2 fl oz) vegetable oil
- 2 teaspoons vanilla extract
- 2 tablespoons vinegar (plain red, plain white or rice vinegar)
- 1 pinch of shredded coconut
- 6 oz chocolate chips
- 6 oz tofu
- ½ tablespoon vanilla extract
- ¼ cup (60 g / 2.1 oz) margarine
- ¼ cup (30 g / 1.1 oz) cocoa powder or carob powder
- 4 tablespoons soy milk
- 5/6 cup (180 g / 6.3 oz) sugar (preferably unrefined)
- ⅓ cup (75 g / 2.6 oz) packed unrefined sugar
- 1 teaspoon vanilla extract
- ½ cup (40 g / 1.4 oz) walnuts (optional)
Ingredients for 16 servings (1.7 kg) · the original recipe
Method
- 1
Cake: Preheat oven to 375°F (190°C).
Oven - 2
In bowl combine flour, cocoa, baking soda, salt and sugar.
- 3
In another bowl combine water, oil, and the 2 teaspoons of vanilla.
- 4
Pour liquid into dry ingredients, then whisk with fork.
- 5
Add vinegar and stir. You'll see bubbles when the acidic vinegar reacts with the basic baking soda!
- 6
Pour into baking dishes, and bake for 25–30 minutes.
Oven - 7
Remove from oven and let cool completely.
Oven - 8
Chocolate tofu filling: Melt the chocolate chips.
- 9
Combine the tofu, ½ tablespoon vanilla extract, and melted chocolate chips in a blender. Blend until creamy.
Blender - 10
Cut the top of the cake off and set the top aside. Pour the chocolate tofu mousse on the bottom half of the cake. Replace the top half.
- 11
Refrigerate until mousse thickens.
- 12
Chocolate walnut sauce topping (optional): In a saucepan combine everything but vanilla extract. Bring to boil, stirring constantly.
Stovetop - 13
Boil 1 minute, stir to cool, then add vanilla extract.
- 14
Pour over the top of the chocolate mousse cake.
- 15
Garnish with coconut.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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