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Vegan Mocha Cake with Chocolate Mousse (Gluten-Free Option)

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This Vegan Mocha Cake with Chocolate Mousse is a decadent layered dessert featuring rich chocolate cake soaked with coffee syrup and topped with a silky mocha mousse. Completely dairy-free, egg-free, and customizable with gluten-free or nut-free options, it’s perfect for birthdays and gatherings.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 8 to 10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3 tablespoons cocoa powder
  • 1/3 cup granulated sugar (plus 2 tablespoons for sweeter cake)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 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 (plus 1 tbsp if needed)
  • 1/2 cup brewed strong coffee or 2 shots espresso + water
  • 1 tablespoon maple syrup
  • Optional: 1 tablespoon sugar
  • 1/2 cup vegan semi-sweet chocolate chips
  • 1 cup raw cashews, soaked and drained
  • 15 ounces full-fat coconut milk (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

Instructions

  1. Preheat oven to 350°F (177°C). Line pan(s) with parchment paper strips.
  2. Whisk together flour, cocoa, sugar, baking powder, baking soda, and salt.
  3. Add oil, yogurt, vanilla, and non-dairy milk. Stir to combine.
  4. Gradually mix in boiling water to form smooth batter.
  5. Pour into prepared pan(s) and level top.
  6. Bake for 18–30 minutes depending on pan size. Toothpick should come out clean.
  7. Cool 5 minutes, then refrigerate to cool completely.
  8. Mix coffee and maple syrup to prepare syrup. Add sugar if desired.
  9. Melt chocolate with 1/4 cup coconut milk. Stir until smooth.
  10. In a blender, combine soaked cashews, remaining coconut milk, cocoa, vanilla, sugar, salt, melted chocolate, and coffee syrup. Blend until completely smooth. Chill 15–30 minutes.
  11. Slice cake layers if needed. Poke holes in cake surface.
  12. Layer one cake into pan, drizzle with syrup, spread half the mousse.
  13. Add second cake layer, drizzle syrup, and spread remaining mousse.
  14. Freeze for up to 2 hours to set mousse.
  15. Remove, loosen pan with warm water, lift out with parchment.
  16. Let sit at room temp 10–15 minutes before slicing.

Notes

  • For nut-free, use coconut cream instead of cashews.
  • Gluten-free version: use almond, oat flour, and potato starch blend.
  • Use raspberry preserves between layers for variation.
  • Chill mousse longer if using to frost outside of cake.

Nutrition

Find it online: https://savorymomskitchen.com/vegan-mocha-cake-with-chocolate-mousse-gluten-free-option/