How do I make the cake layers for this recipe?

Combine dry ingredients, then add wet ingredients like water, coconut oil, apple cider vinegar, and vanilla, mixing until smooth before baking in two six-inch pans.

What makes the mousse in this chocolate cake vegan?

The creamy mousse is made from cashews soaked in hot water, blended with coconut cream, maple syrup, coconut oil, and melted chocolate until completely smooth.

How is the mousse incorporated into the cake layers?

After the cakes cool, you hollow out the middle of each layer, fill them with the prepared mousse, and then freeze until the mousse is set.

What's the best way to assemble the double-layer chocolate cake?

Pour half of a melted vegan chocolate and coconut milk mixture over the first cake, place the second cake on top, then pour the remaining chocolate over it, spreading to cover the sides.

How long should the cake sit before serving?

After assembly, let the cake sit at room temperature for a couple of hours to allow the cashew mousse to soften to the perfect consistency before serving.

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Double Layer Chocolate Mousse Cake
[Vegan]

KG By: Kristen Genton

Author Bio

Kristen Genton is the blogger behind Good Habits and Guilty Pleasures. Growing up in seven... Read More

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A decadent slice of vegan double layer chocolate mousse cake, revealing a creamy cashew mousse filling between moist chocolate cake layers, topped with a rich chocolate ganache.

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Double Layer Chocolate Mousse Cake [Vegan]

Dairy Free

The only thing better than a chocolate mousse cake is a double layered chocolate mousse cake! That's right, this ultra decadent cake is composed of two layers of cocoa sponge, two layers of silky cashew-based chocolate mousse, all encased in a dark chocolate ganache. You seriously can't go wrong.

Ingredients You Need for Double Layer Chocolate Mousse Cake [Vegan]

For the Cake:

1 1/2 cups water
1/2 cup coconut oil
1/2 tablespoon apple cider vinegar
1/2 tablespoon vanilla extract
1 3/4 cup sugar
2 cups flour
1/2 tablespoon baking soda
1/4 tablespoon salt
1/2 cup cocoa powder

For the Mousse:

1 1/2 cups cashews, soaked for 2 hours in hot water
1/2 cup coconut cream
1/4 cup maple syrup
1/4 cup melted coconut oil
1/4 cup melted chocolate
An extra 1/4 cup melted chocolate, for topping

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How to Prepare Double Layer Chocolate Mousse Cake [Vegan]

Add dry ingredients to the mixer and mix until fully combined
Combine the wet ingredients in a separate bowl and add to the dry. Mix until completely smooth, about 3 minutes. Split batter into two, six-inch cake pans.
Bake at 350°F for 25-30 minutes.
While the cake is in the oven, make the mousse. Combine the drained cashews, coconut cream, maple syrup, coconut oil, and chocolate in a blender until completely smooth.
Now, assemble the cakes. Take the cooled cakes and hollow out the middle of each one. Split the mousse between the center of the cakes and freeze until set.
Melt 1 cup of vegan chocolate with 1/4 cup coconut milk and pour 1/2 on one cake, making sure to get on top of the edges so it will cascade over and help the top cake to stick. Place second cake on top and pour the rest of the chocolate over the cake. Spread so it goes over the sides.
Let cake sit at room temperature for a couple of hours so the mousse can soften. Serve.