Vegan Chocolate Layer Cake with Vanilla Mousse - Vegan Yack Attack (2024)

Prep Time30 minutes

Cook Time40 minutes

Cooling Time1 hour

Total Time2 hours 10 minutes

Ingredients

For Vanilla Mousse

• 1 cup raw cashews
• 3/4 cup firm tofu
• 1/2 cup full-fat coconut milk
• 1/2 cup vegan white chocolate chips, melted
• 3 tablespoons agave nectar
• 1 teaspoon vanilla extract
• Pinch of salt

For Cake Layers

• 3 cups (420 g) unbleached all-purpose flour
• 2 cups (475 g) cane sugar
• 2/3 cup (50 g) cocoa powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups (473 ml) very cold water
• 1/4 cup (60 ml) olive oil
• 1/4 cup (60 g) apple sauce
• 2 tablespoons (30 ml) apple cider vinegar
• 2 teaspoons vanilla extract

Assembly & Ganache

• 2 1/2 cups fresh strawberries, halved with leave removed
• 1/2 cup vegan semi-sweet chocolate chips
• 1/4 cup (60 ml) full-fat coconut milk

Instructions

1. For the white chocolate mousse, pour boiling water over the cashews (in a heat resistant dish) and soak them for 15 minutes. Meanwhile, place tofu, coconut milk, white chocolate chips, agave, vanilla, and salt in a blender.
2. Once the cashews are plump, drain and rinse them, then add them to the blender. Puree until very smooth, then let mixture rest for 5 minutes. Puree again, then transfer mousse to a container and refrigerate for 1 hour.
3. For the cake, preheat oven to 350F and grease three 6-inch cake pans, then dust each with cocoa powder. In a large mixing bowl, sift flour, sugar, cocoa powder, baking soda, and salt together.
4. In a large liquid measuring cup, measure out 2 cups of very cold water, then add olive oil, apple sauce, apple cider vinegar, and vanilla to it. Whisk until well-combined, then pour into the dry flour mix. Whisk until smooth.
5. Split batter between the three cake pans, gently tapping the pans on a stable surface to even out the mixture. Bake cakes for 38-42 minutes, or until an inserted toothpick comes out clean. Cool on racks for 20 minutes, before transferring to the refrigerator to chill.
6. Once both the cakes and mousse are chilled, use a serrated knife and cut the cake dome off of each layer so that they are flat. Arrange the strawberry halves around the outer edge on top of your first cake. (as pictured) The berries help contain the mousse and give more rigidity to the cake.
7. Scoop the mousse into the center, making the height slightly higher than the strawberries. Top with second layer and repeat. Top with remaining layer of cake, and make ganache.
8. In a microwave safe bowl, combine chocolate chips with coconut milk, and microwave for 45 seconds. Stir until melted and completely smooth. You can also do this with a double boiler, if you don't want to use the microwave.
9. Wait 2 to 3 minutes before slowly covering the top of the cake with ganache. Letting excess ganache drip down the sides. Chill cake for 15 minutes, then top with remainder of mousse, berries, and/or chocolate pieces, how you see fit. Keep chilled before serving.

Notes