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What is better than chocolate? White chocolate! Or both? For all who can not decide, this recipe has chocolate and white chocolate in a fantastic mousse shape and a delicate drizzle! And because strawberries just make everything better, they're included too.

White Chocolate Mousse Cake With Chocolate Drizzle and Strawberries [Vegan]

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For the Dough:

  • 13 1/4 ounces flour
  • 9 1/2 ounces sugar
  • 1 1/3 tablespoon baking powder
  • 13 1/4 ounces water,
  • 5 2/3 ounces tasteless vegetable oil (like sunflower oil)

For the White Chocolate Mousse:

  • 8 3/4 ounces vegan whipped cream
  • 1 3/4 ounces vegan white chocolate

For the Topping:

  • Strawberry jam
  • Chocolate Drip: 3 1/2 ounces vegan cream, 3 1/2 ounces dark chocolate
  • Strawberries as needed



  1. Mix the dry ingredients: flour, sugar, baking powder. Then, mix the liquid ingredients: water, sunflower oil.
  2. Mix everything well with a whisk. Pour into a greased and floured baking dish with a diameter of approx. 8 inches and bake at 350°F for 50-60 minutes.
  3. Allow the cake to cool completely.


  1. Melt the chopped white chocolate over a water bath and then allow to cool slightly while stirring. Whip up the whipped cream and mix in the melted chocolate. Chill the chocolate mousse until it is needed.


  1. If possible, cut the completely cooled cake into three layers and spread the bottom two with strawberry jam. Then spread a layer of chocolate mousse. Assemble the bottoms and coat the whole stacked cake with the remaining mousse. Refrigerate the cake.
  2. The chocolate icing runs down the side of the cake, but it should not completely glaze. The consistency of the chocolate is crucial for this. Heat the two components gently in a saucepan (do not boil!) And stir until no more chocolate lumps are present. Remove from heat and stir so that the glaze is not overly warm.
  3. Get the cake out of the fridge, and off you go: start at the top of the cake and let a little glaze drip with the spoon on the edge. The chocolate is liquid enough to run down by itself. However, it quickly becomes too solid when cooling down, so do not wait too long and put it back on the hot stove if necessary.
  4. If you have bravely mastered your chocolate circle around the cake, you can spread the remaining chocolate gently on the cake surface with a spatula or a spoon. Then cool again so that the chocolate can be firmer.
  5. Just before you munch on it, you can decorate your work with strawberry halves.


You can use different jams and fruits—so fresh raspberries with raspberry jam or peach wedges with peach jam. - It usually takes a few tries and a gentle touch so that the chocolate glaze does not look too chaotic.


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