The Perfect Vegan Chocolate Mousse Cake

The Perfect Vegan Chocolate Mousse Cake

Sometimes my parents or brothers can declare one of my recipes to be the greatest one yet. Sometimes, I think they’re right, sometimes I don’t. This time, once I had a piece of this lovely cake, I was the once to exclaim how good it was.

Anyway, this is a mixture of two classic vegan mousse; tofu and aquafaba (chickpea liquid). I think it is an ultimate combination of the two as the tofu gives it firm and silkiness while the whipped aquafaba gives an extra fluffiness boost.

Of course you actually don’t have to make the whole cake. You could just make the mousse and then serve it in small glasses or such. Trust me, it’s just as good.

Anyway, I hope you love this as much as I do! Greatest one yet!



The Perfect Vegan Chocolate Mousse Cake

The perfect vegan chocolate mousse combined with a delicious and easy no bake brownie bottom. Don’t let the chocolate curls scare you away since making this couldn’t be easier.




  • 150g / 5,3 oz pitted dates
  • 75g / 2,6 oz nuts and seeds of choice
  • 0,5 dl / 1/4 cup rolled oats
  • 4 tbsp cocoa powder
  • A hearty pinch of salt
  • A splash of vanilla extract


  • 400g / 14 oz silken tofu
  • A pinch of salt
  • A splash of vanilla extract
  • Optionally liquid sweetener to taste
  • 200g / 7 oz dark chocolate of choice, melted
  • 150ml / 1/2 cup + 2 tbsp aquafaba (the liquid from a can of chickpeas)*
  • Chocolate shavings for topping


  1. In a food processor or a strong blender, process the dates, nuts, oats, cocoa powder, salt, and vanilla until you get a nice dough that does not crumble when pinched with your fingers. Press into the bottom of a spring-form pan and put in the refrigerator. My cake pan had a diameter of 28 cm / 11 inches.
  2. Quickly rinse the food processor/mixer and blend the tofu, salt, optional sweetener, and vanilla until smooth. While still running, pour the melted chocolate into the food processor and mix until incorporated.
  3. Whip the aquafaba as hard as possible. Transfer the chocolate mixture and aquafaba to another bowl and start folding in the whipped aquafaba.
  4. Transfer to the spring-form, smooth out and let rest in the fridge for an hour. Decorate, cut up, serve, and enjoy!


*Choose a brand of chickpeas without added salt for flavour reasons



    • 2018-05-09 / 19:12

      Thank you, your words are too kind. ❤️

  1. Faye
    2019-06-14 / 18:49

    It seems great! is there anything I could substitute tofu with?

    • 2019-06-14 / 18:54

      Glad to hear that! No, sorry, there I can not think of a substitute to silken tofu that could work.

    • 2020-05-12 / 15:56

      Awww, thank you! Even though I’m no longer active on here, I still appreciate your kind words so so much!!

  2. Jordan Pett
    2020-11-12 / 03:47

    Hi I am wondering how this holds up just being refrigerated. Does it need to be served frozen? I am wondering if I put this in a silicone mold if if would keep it’s shape after being frozen initially. it looks so good, cannot wait to try.

    • 2021-04-12 / 16:27

      Hi! Sorry for the late respons. I honeslty don’t know how the different ingredients will react after being frozen, but definitely let me know if you tried it.

Let me know what you think!

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