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
Scale
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.
