Vegan chocolate mousse cake

A guest recipe by Lucy Parisi
Preparation time:
20 mins
Cooking time:
20-25 mins

No one will suspect that this luxurious chocolate mousse cake is free of eggs and dairy! Or that the rich chocolate mousse is made with only two ingredients – chocolate and water. This is a perfect celebration cake topped with a medley of fresh berries and a dusting of icing sugar. Get baking!

Ingredients checklist

Nutritional values

The nutritional value of this recipe:
kCals Fat Saturated fat Salt Carbohydrates Sugar Fibre
Values shown are approximate.


Step 1

Preheat the oven to 180C. Grease 2 x15cm/6in cake tins with a little vegetable shortening or non-dairy spread and line the base with baking parchment. Grease the paper, dust with flour, and shake out any excess

Step 2

Sift the flour, sugar, cocoa powder, bicarbonate of soda, and salt into a bowl.

Step 3

Mix the milk, oil, vinegar and vanilla extract together in a separate bowl.

Step 4

Pour the wet into the dry ingredients and mix together until you have a smooth batter.

Step 5

Divide the batter between the two tins and tap on the kitchen counter. Bake for 22-25 minutes or until a tester comes out clean and the cakes are springy to the touch and coming away from the sides of the tin. Leave to cool in the tins for 10 minutes. Carefully turn out onto a cooling rack.

Step 6

Combine the melted chocolate and hot water in a large bowl and mix together until smooth and glossy. Fill a larger bowl with ice cubes and nestle the bowl containing the chocolate in it. Start whisking the chocolate on low speed using a hand mixer, holding on to the bowl as you do. Continue to whisk for several minutes, gradually increasing the speed as the mousse thickens.

Step 7

Once the mousse forms firm peaks, remove the bowl from the ice bath. If the mousse becomes too thick, add a little hot water or coffee a tablespoon at a time and whisk until you have the right consistency. Transfer to a piping bag fitted with a large star tip.

Step 8

Pipe the chocolate mousse over the bottom cake layer and then sandwich with the top layer.

Step 9

Add a handful of fresh berries piled on top. Dust with icing sugar and decorate with edible flowers before serving.

Guest profile

Brought to you by:

Lucy Parisi

I bake when I am happy. I bake when I am frustrated. I bake when I like a challenge. Mostly, I bake because I want cake. Come and join me.

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