This vegan mocha cake with chocolate mousse is a rich, layered dessert that combines deep chocolate flavor with a smooth coffee kick. The moist chocolate cake is soaked with a lightly sweetened coffee syrup, then layered with a creamy, blender-made mocha mousse that sets into a luscious, sliceable filling. It’s an impressive yet surprisingly simple cake that’s perfect for birthdays, gatherings, or whenever you want a showstopping treat.

Why You’ll Love This Recipe

This cake delivers everything you want in a celebration dessert while staying completely plant-based.

• Moist chocolate cake infused with coffee syrup for bold mocha flavor
• Creamy mousse layer that adds richness without butter or excessive sugar
• Simple one-bowl cake batter
• Blender mousse frosting with no whipping required
• Naturally dairy-free and egg-free
• Easy gluten-free and nut-free variations
• Perfect make-ahead dessert for events

The contrast between the soft cake and the chilled mousse creates a bakery-style texture that feels indulgent but is made with wholesome ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the mocha cake (dry ingredients):
1 1/2 cups all-purpose flour
3 tablespoons cocoa powder
1/3 cup granulated sugar (add 2 extra tablespoons for a sweeter cake)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

For the mocha cake (wet ingredients):
3 tablespoons neutral oil
2 tablespoons non-dairy yogurt
1/2 teaspoon vanilla extract
3/4 cup non-dairy milk
1/2 cup boiling water (add gradually; may need 1 additional tablespoon if batter is too thick)

For the coffee syrup:
1/2 cup brewed strong coffee (or 2 shots espresso topped up with water to make 1/2 cup)
1 tablespoon maple syrup
Optional: 1 tablespoon sugar for extra sweetness

For the mocha mousse layer:
1/2 cup vegan semi-sweet chocolate chips
1 cup raw cashews, soaked in hot water for at least 15 minutes and drained
15 ounces full-fat coconut milk (about 1 can)
2 tablespoons cocoa powder
1/4 teaspoon vanilla extract
1/3 cup granulated sugar
1/4 teaspoon salt
1 tablespoon prepared coffee syrup (from above)

Directions

1. Preheat the oven to 350°F (177°C). Line an 8×8-inch or 9×9-inch square pan, a 9-inch round cake pan, or two 6-inch round pans with parchment strips that hang over the sides for easy removal.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add oil, non-dairy yogurt, vanilla extract, and non-dairy milk. Mix gently until just combined.
4. Slowly pour in the boiling water while mixing until a smooth, slightly flowy batter forms. Do not overmix. If batter feels too thick, add 1 tablespoon additional boiling water.
5. Pour batter into the prepared pan(s) and level the top. Bake:
   • 18 minutes for two 6-inch pans
   • 25–30 minutes for larger pans
     Check doneness with a toothpick; it should come out clean.
6. Cool the cake for 5 minutes at room temperature, then transfer to the refrigerator to cool completely.
7. Prepare the coffee syrup by mixing coffee and maple syrup until well combined. Add sugar if desired.
8. Melt the chocolate with 1/4 cup of the coconut milk over low heat, stirring until smooth. Alternatively, microwave in 30-second bursts, stirring until fully melted.
9. In a blender, combine soaked cashews, remaining coconut milk, cocoa powder, vanilla, sugar, salt, melted chocolate, and 1 tablespoon coffee syrup. Blend for 1 minute. Let sit 5–10 minutes, then blend again in 30-second bursts until completely smooth. Chill 15–30 minutes to thicken.
10. Remove cooled cake and slice each layer in half horizontally if using thicker cakes. Poke small holes across the surface with a toothpick.
11. Place one layer back into the pan, sliced side up. Drizzle with coffee syrup. Spread half the mousse evenly on top.
12. Add the second cake layer, drizzle remaining syrup, and spread the rest of the mousse over the top. Tap gently to release air bubbles.
13. Freeze for up to 2 hours to set the mousse.
14. Remove from freezer, loosen pan by dipping bottom briefly in hot water, and lift out using parchment overhang.
15. Let sit at room temperature 10–15 minutes before slicing for best texture.

Servings and timing

Servings: 8 to 10 slices

Preparation time: 25 minutes
Baking time: 18–30 minutes (depending on pan size)
Chilling/freezing time: 1 1/2 to 2 hours
Total time: Approximately 2 1/2 to 3 hours (including chilling)

Calories per serving (approximate): 303 kcal

Variations

Gluten-free option
Replace the all-purpose flour with a mix of 1 cup almond flour, 1/2 cup oat flour, and 1/2 cup potato starch.

Nut-free option
Replace the 1 cup cashews with 1 cup coconut cream (the thick white portion from a chilled can of full-fat coconut milk).

Extra chocolate version
Skip the coffee syrup and add 1 tablespoon cocoa powder to the syrup mixture for a deeper chocolate profile.

Raspberry mocha twist
Spread a thin layer of raspberry preserves between the cake and mousse for a fruity contrast.

Sweeter cake
Add 2 additional tablespoons sugar to both the cake batter and mousse if you prefer a sweeter dessert.

Lazy version
Slice the cake, drizzle with coffee syrup, spoon chilled mousse over individual slices, and serve immediately.

Storage/Reheating

Refrigerator
Store covered in the refrigerator for up to 3 days. The mousse keeps its texture well.

Freezer
Slice and freeze in an airtight container for up to 3 months. Let thaw at room temperature for 10–15 minutes before serving.

Do not microwave, as the mousse will melt and lose structure.

FAQs

Can I make this cake ahead of time?

Yes. It actually tastes even better after chilling overnight, as the flavors deepen and the mousse sets fully.

What does mocha mean?

Mocha refers to the combination of chocolate and coffee flavors blended together in one dessert.

Can I skip the coffee?

Yes. Replace the coffee syrup with sweetened plant milk if you prefer a pure chocolate cake.

Why didn’t my cake rise properly?

Old baking powder or too much liquid in the batter can cause a dense or gummy texture. Make sure leavening agents are fresh.

Why didn’t the mousse thicken?

Different brands of coconut milk and chocolate affect thickness. Chill longer or freeze briefly to help it firm up.

Can I frost the outside completely?

Yes. Chill the mousse longer until thick enough to spread like buttercream, then frost the cake fully.

What type of non-dairy milk works best?

Almond, oat, soy, or cashew milk all work well. Use unsweetened varieties for best flavor balance.

Can I reduce the sugar?

You may reduce sugar slightly, but keep in mind it affects both sweetness and texture.

How do I get clean slices?

Use a sharp knife dipped in hot water and wiped dry between cuts.

Is this cake suitable for birthdays?

Absolutely. Its layered look and creamy texture make it perfect for celebrations and special occasions.

Conclusion

This vegan mocha cake with chocolate mousse is a rich, elegant dessert that delivers deep chocolate flavor with a smooth coffee finish. The moist cake layers, coffee drizzle, and creamy mousse create a bakery-style result without complicated techniques. Whether you’re making it for a birthday, a gathering, or simply to satisfy a chocolate craving, this cake is guaranteed to impress while staying completely plant-based and customizable to your needs.

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