The Perfect Vegan Mousse Cake

The Perfect Vegan Mousse Cake

Sometimes my parents or brothers can declare one of my recipes to be the greatest one yet. Sometimes, I think they’re right, sometimes I don’t. This time, once I had a piece of this lovely cake, I was the once to exclaim how good it was.

Anyway, this is a mixture of two classic vegan mousse; tofu and aquafaba (chickpea liquid). I think it is an ultimate combination of the two as the tofu gives it firm and silkiness while the whipped aquafaba gives an extra fluffiness boost.

Of course you actually don’t have to make the whole cake. You could just make the mousse and then serve it in small glasses or such. Trust me, it’s just as good.

Anyway, I hope you love this as much as I do! Greatest one yet!



The Perfect Vegan Mousse Cake

Serving 10 large slices



  • 150g / 5,3 oz pitted dates
  • 75g / 2,6 oz nuts and seeds of choice
  • 0,5 dl / 1/4 cup rolled oats
  • 4 tbsp cocoa powder
  • A hearty pinch of salt
  • A splash of vanilla extract


  • 400g / 14 oz silken tofu
  • A pinch of salt
  • A splash of vanilla extract
  • Optionally liquid sweetener to taste
  • 200g / 7 oz dark chocolate of choice, melted
  • 150ml / 1/2 cup + 2 tbsp aquafaba/chickpea cooking juice


  1. In a food processor or a strong blender, process the dates, nuts, oats, cocoa powder, salt, and vanilla until you get a nice dough that does not crumble when pinched with your fingers. Press into the bottom of a spring-form pan and put in the refrigerator. My cake pan had a diameter of 28 cm / 11 inches.
  2. Quickly rinse the food processor/mixer and blend the tofu, salt, optional sweetener, and vanilla until smooth. While still running, pour the melted chocolate into the food processor and mix until incorporated.
  3. Whip the aquafaba as hard as possible. Transfer the chocolate mixture and aquafaba to another bowl and start folding in the whipped aquafaba.
  4. Transfer to the spring-form, smooth out and let rest in the fridge for an hour. Cut up, serve, and enjoy!


    • 2018-05-09 / 19:12

      Thank you, your words are too kind. ❤️

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