Indulge in this luscious vegan chocolate mousse cake, layered with a velvety chocolate ganache that melts in your mouth. This vegan dessert is the ultimate combination of rich flavours and textures, perfect for those special moments when only chocolate will do. With a crunchy biscuit base, creamy mousse, and decadent ganache topping, this vegan cake proves that you don’t need dairy to enjoy a luxurious dessert. Whether you're an experienced baker or new to vegan recipes, this vegan cake is easy to make and will become a staple in your collection of lacto vegetarian recipes.
Recipe:
Serves: 4
Preparation time: 30 minutes
Chilling time: 5 Hours
Total time: 5 Hours & 30 minutes
Ingredients:
For the base:
150g vegan chocolate biscuits, crushed
4 tbsp vegan butter, melted
For the mousse:
300g silken tofu
200g dark chocolate, melted
4 tbsp maple syrup
1 tsp vanilla extract
For the ganache:
150g dark chocolate, chopped
120ml coconut cream
For topping:
Dark chocolate shavings or chunks
Method:
Mix the crushed vegan biscuits with the melted butter until well combined. Press this mixture firmly into the bottom of a springform tin to create an even base. Chill in the fridge to set while you work on the mousse.
In a blender or food processor, blend the silken tofu until completely smooth. Add the melted chocolate, maple syrup, and vanilla extract, and blend again until the mixture is silky and fully combined. Pour the chocolate mousse mixture over the chilled biscuit base, spreading it evenly. Refrigerate for at least 2 hours to set the mousse.
For the ganache, gently heat the coconut cream in a saucepan over low heat until it begins to simmer, but don’t let it boil. Remove from the heat and pour over the chopped dark chocolate. Let it sit for 2 minutes before stirring to create a smooth, glossy ganache.
Pour the ganache over the set mousse, using a spatula to ensure an even layer. Chill the cake for an additional 2-3 hours to allow the ganache to firm up and all layers to meld.
Just before serving, garnish the cake with dark chocolate shavings or chunks for added texture and visual appeal.
Additional Tips:
For extra depth of flavour, add a pinch of sea salt to the ganache for a savoury contrast to the rich sweetness.
Serve with fresh berries to balance the richness, or add a drizzle of raspberry coulis for a fruity finish.
Allergy information / alternatives:
This recipe is naturally gluten-free if using gluten-free biscuits for the base.
If you're allergic to soy, you can replace the silken tofu with a coconut-based cream cheese alternative.
Nutritional Information (per serving):
Calories: 450 kcal
Protein: 8g
Fat: 25g
Carbohydrates: 50g
Fibre: 6g
Sugar: 22g
Salt: 0.5g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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