If you are on the lookout for a dessert that feels indulgent yet completely plant-based, the Vegan Chocolate Mousse Cake with Berries and Mint Recipe is your new best friend in the kitchen. This luscious cake combines a rich, velvety chocolate mousse made from silken tofu and vegan yogurt with a crisp cookie crust, all finished with a burst of juicy fresh berries and refreshing mint. It is not only a feast for the taste buds but also a wonderful way to impress friends and family with something spectacularly simple and utterly delicious.
Ingredients You’ll Need
The beauty of this cake lies in its straightforward and thoughtful ingredients that come together to create layers of texture and flavor. Each component plays a crucial role, whether it’s the creamy tofu providing silkiness, the dark chocolate lending depth, or the fresh berries and mint that add a pop of brightness and freshness.
- Oreo-style cookies (250 g): These form a sturdy and flavorful crust with just the right amount of crunch.
- Vegan butter (4 tablespoons): Helps bind the cookie crust while adding richness.
- Vegan dark chocolate, 70% (400 g): The star ingredient providing intense, bittersweet chocolate flavor.
- Silken tofu (400 g): Creates an incredibly smooth and creamy mousse base with plant-powered protein.
- Vegan Greek-style yogurt (400 g): Adds tanginess and contributes to that dreamy mousse texture.
- Unsweetened cocoa powder (22 g): Infuses extra chocolate goodness and enhances the color.
- Pure maple syrup (4 tablespoons): Natural sweetness that complements but doesn’t overpower the chocolate.
- Pure vanilla extract (2 teaspoons): Brings warmth and rounds out the flavor profile.
- Sea salt (½ teaspoon): Balances sweetness and intensifies the chocolate notes.
- Fresh berries (400 g): Provides a fresh, juicy contrast with hints of tartness and vibrant color.
- Fresh mint leaves (optional): Adds a refreshing herbal note and pretty garnish.
How to Make Vegan Chocolate Mousse Cake with Berries and Mint Recipe
Step 1: Prepare Your Equipment
Start by lining the bottom and sides of a 7.5-inch or 8-inch springform cake pan with parchment paper. This will make removing the cake afterward super easy and keep everything neat for that perfect presentation.
Step 2: Make the Crust
Pop the oreo-style cookies and vegan butter into a food processor. Blitz it until the mixture sticks together when pressed between your fingers. This crumbly yet cohesive texture is what you want for the base. Press it down firmly into your lined pan using a flat-bottomed glass or the back of a spoon, ensuring it’s evenly compacted. Pop it in the fridge while you move on to the mousse filling.
Step 3: Melt the Chocolate
Set up a bain-marie or water bath by adding a little water to a saucepan and placing a medium bowl with the vegan dark chocolate on top. The gentle steam heat will melt the chocolate slowly without burning, and stirring often helps it melt into a smooth, shiny consistency.
Step 4: Blend the Mousse Filling
In a high-speed blender or food processor, combine the silken tofu, vegan yogurt, cocoa powder, maple syrup, vanilla extract, and sea salt. Blend everything until it reaches a silky smooth texture. Add the melted chocolate next—in a blender, it can go in before blending; in a food processor, pour the chocolate in while it’s running to get that perfect creamy mixture. Don’t forget to pause and scrape the sides for even blending.
Step 5: Assemble the Cake
Transfer your luscious mousse filling into the cake pan with the chilled crust. Use an offset spatula to spread it evenly. If you want to get fancy, place your cake pan on a turntable and create delicious swirls on the surface by gently moving your spatula as the cake spins—this creates a professional-looking finish that’s also fun to do!
Step 6: Chill and Set
Place your masterpiece in the fridge to firm up for at least 4 hours; overnight chilling works even better to fully develop the flavors and texture. Alternatively, if you are short on time, popping it in the freezer for about 2 hours will also help it set nicely.
Step 7: Decorate and Serve
Once your vegan chocolate mousse cake has set and is ready to be enjoyed, carefully remove it from the pan. Top it generously with fresh berries and scatter fresh mint leaves for that delightful aroma and a burst of green that contrasts beautifully against the rich chocolate tones.
How to Serve Vegan Chocolate Mousse Cake with Berries and Mint Recipe
Garnishes
Fresh berries and mint make the ideal finishing touches, enhancing the natural sweetness and adding freshness. For an extra layer of indulgence, dust the top lightly with cocoa powder or add a drizzle of vegan chocolate sauce for a glossy shine.
Side Dishes
Pairing this chocolate mousse cake with lightly brewed herbal tea or freshly squeezed berry lemonade makes for an elegant dessert experience. If you want a little extra crunch, some toasted nuts on the side also complement the creamy texture wonderfully.
Creative Ways to Present
Consider serving individual portions in clear glass jars layered with mousse, berries, and crumbled cookie for a fun twist. You can also plate slices with a smear of berry coulis underneath and a sprig of mint on top for a restaurant-quality presentation at home.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake covered tightly with plastic wrap or in an airtight container in the fridge. It will stay fresh and delicious for up to 4 days, making it perfect for enjoying over several meals or sharing with loved ones.
Freezing
If you want to enjoy the cake later, it freezes beautifully. Wrap it well in plastic and place it in a freezer-safe container. When you’re ready to indulge, thaw it overnight in the refrigerator for the best texture.
Reheating
This cake is best enjoyed chilled, so reheating is not necessary. However, if the chocolate feels too firm, letting the cake sit at room temperature for about 20 minutes will soften it up nicely before serving.
FAQs
Can I use other types of cookies for the crust?
Absolutely! While oreo-style cookies work wonderfully, you can substitute with any vegan cookie or biscuit that you love. Just be sure to choose something that binds well for a sturdy crust.
Is silken tofu essential for the mousse?
Silken tofu is what makes the mousse so creamy and light without using dairy. It blends smoothly and provides protein while keeping the dessert fully vegan and delicious.
Can I substitute maple syrup with another sweetener?
Yes, you can use agave nectar, coconut sugar syrup, or even a mild date syrup. Just keep in mind that each sweetener will slightly change the flavor profile, so choose one that pairs well with chocolate.
How do I ensure the mousse sets properly?
Chilling the cake for at least 4 hours in the fridge is key, or you can speed things up by freezing it for 2 hours. Using a springform pan and parchment paper also helps with easy removal and maintaining shape.
Can I prepare this cake without fresh berries?
While fresh berries add a lovely freshness and color, you can decorate the cake with other fruits like sliced kiwi, mango, or even shaved vegan chocolate. Mint leaves add a nice aromatic touch too.
Final Thoughts
Making the Vegan Chocolate Mousse Cake with Berries and Mint Recipe is such a joyful experience, blending simple, wholesome ingredients into a sensational dessert that looks as good as it tastes. It’s perfect for gatherings, celebrations, or any time you want a sweet treat without compromise. I truly hope you give this recipe a try and watch it become a beloved classic in your kitchen too!
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Vegan Chocolate Mousse Cake with Berries and Mint Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Chocolate Mousse Cake is a luscious, dairy-free dessert featuring a crunchy Oreo-style cookie crust and a smooth, rich chocolate mousse filling made with silken tofu and vegan Greek-style yogurt. Naturally sweetened with pure maple syrup and flavored with pure vanilla extract and cocoa powder, it’s topped with fresh berries and optional mint leaves for a beautiful and refreshing finish. Perfect for special occasions or as a decadent treat that’s entirely plant-based.
Ingredients
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
Topping
- 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 prevent sticking and make removal easier.
- Make the crust: Place the cookies and vegan butter into a food processor and blitz until the mixture sticks together and resembles wet sand. Press this mixture firmly into the base of the prepared cake pan using a flat-bottomed glass or spoon to create a compact crust. Chill it in the fridge while you prepare the filling.
- Melt the chocolate: Using a bain-marie or water bath, add a small amount of water to a saucepan and place a bowl with the chocolate on top, ensuring it doesn’t touch the water. Gently heat the water to let the steam melt the chocolate, stirring often until smooth and completely melted.
- Blend filling ingredients: Combine silken tofu, vegan Greek-style yogurt, cocoa powder, pure maple syrup, vanilla extract, and sea salt in a high-speed blender or food processor. If using a blender, add the melted chocolate now and blend until completely smooth. If using a food processor, blend the other ingredients first, then with the motor running, pour in the melted chocolate and blend to combine. Stop occasionally to scrape down the sides for an even consistency.
- Assemble the cake: Pour the mousse filling over the chilled crust in the cake pan. Use an offset spatula to level the surface evenly. For an attractive swirl pattern on top, place the cake tin on a turntable and gently create swirls by moving the spatula while spinning the turntable.
- Chill to set: Refrigerate the cake for at least 4 hours or overnight to allow the mousse to firm up. Alternatively, freeze it for about 2 hours for a quicker set.
- Decorate and serve: Carefully remove the cake from the springform pan. Top with fresh berries and optional fresh mint leaves before slicing and serving.
Notes
- The recipe quantities have been adjusted for a slightly firmer filling. Original measurements can be found in the recipe notes section for those who prefer a softer texture.
- Ensure the vegan dark chocolate used is truly dairy-free and at least 70% cocoa for the best flavor and texture.
- The Oreo-style cookies should be vegan; check labels as some contain dairy.
- Using a high-speed blender or food processor ensures the mousse filling is ultra smooth, so scrape sides frequently.
- Alternative crust options include gluten-free cookies for dietary modifications.
