This vegan mocha cake with chocolate mousse is a rich, layered dessert that combines deep chocolate flavor with a smooth coffee-infused mousse. The cake is moist and tender, while the creamy mocha layer adds a luxurious texture that makes every bite feel special. Despite its elegant appearance, it’s surprisingly simple to prepare with basic pantry ingredients and a blender.
Why You’ll Love This Recipe
This cake delivers bold chocolate and coffee flavors in a completely plant-based dessert. The cake layer is soft and moist, enhanced by a drizzle of coffee syrup that intensifies the mocha profile. The mousse layer is made without butter and requires no complicated whipping, yet it turns out silky and decadent.
You’ll also appreciate that the batter comes together in one bowl, and the mousse is blended in minutes. The sweetness is balanced rather than overwhelming, making it perfect for those who prefer desserts that are rich but not overly sugary. With easy gluten-free, nut-free, and soy-free options, this recipe can be adapted for many dietary needs.
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 (190 g) all-purpose flour
3 tablespoons (15 g) unsweetened cocoa powder
1/3 cup (67 g) granulated sugar, plus 2 tablespoons (25 g) more if sweeter cake is desired
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
For the mocha cake wet ingredients:
3 tablespoons (45 ml) neutral oil
2 tablespoons (30 g) non-dairy yogurt
1/2 teaspoon vanilla extract
3/4 cup (180 ml) non-dairy milk
1/2 cup (120 ml) boiling water, plus 1 tablespoon more if needed
For the coffee syrup:
1/2 cup (120 ml) strong brewed coffee or 2 shots espresso topped with water to equal 1/2 cup
1 tablespoon (15 ml) maple syrup
Optional: 1 tablespoon (12 g) sugar for extra sweetness
For the mocha chocolate mousse layer:
1/2 cup (85 g) vegan semi-sweet chocolate chips or chopped chocolate
1 cup (140 g) raw cashews, soaked in hot water for at least 15 minutes and drained
1 can (15 ounces / 425 g) full-fat coconut milk
2 tablespoons (10 g) unsweetened cocoa powder
1/4 teaspoon vanilla extract
1/3 cup (67 g) granulated sugar
1/4 teaspoon salt
1 tablespoon coffee syrup from above
Optional decoration:
1/4 cup (20 g) shaved vegan chocolate
Directions
Preheat the oven to 350°F (177°C). Line an 8×8-inch or 9×9-inch square pan, one 9-inch round pan, or two 6-inch round pans with parchment strips that hang over the edges for easy removal.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the oil, non-dairy yogurt, vanilla extract, and non-dairy milk. Mix gently until just combined.
Slowly pour in the boiling water while mixing. Stir until you have a smooth, pourable batter. If the batter seems too thick, add up to 1 tablespoon additional boiling water. The batter should be smooth and slightly fluid but not watery.
Pour the batter into the prepared pan(s) and level the top. Bake for 18 to 30 minutes depending on pan size. Two 6-inch pans will take about 18–20 minutes, while larger pans may take 25–30 minutes. A toothpick inserted in the center should come out clean.
Cool the cake in the pan for 5 minutes, then transfer to the refrigerator to cool completely while preparing the other components.
To make the coffee syrup, stir together the brewed coffee and maple syrup. Add sugar if a sweeter syrup is desired. Set aside.
For the mousse, melt the chocolate with 1/4 cup (60 ml) of the coconut milk in a small saucepan over medium heat, stirring until smooth. Alternatively, microwave in 30-second intervals, stirring between each, until melted.
In a blender, combine the soaked cashews, remaining coconut milk, cocoa powder, vanilla extract, sugar, salt, melted chocolate mixture, and 1 tablespoon of coffee syrup. Blend for 1 minute, let sit for 5–10 minutes, then blend again in 30-second bursts until completely smooth and creamy. Chill in the refrigerator for 15–30 minutes to thicken.
Once the cake is fully cooled, remove it from the pan. Slice horizontally into two layers using a serrated knife. Poke small holes across each layer with a toothpick.
Place one layer back into the lined pan, cut side up. Drizzle half of the coffee syrup evenly over the surface. Spread half of the mousse over the cake layer.
Top with the second cake layer, cut side up. Drizzle with remaining coffee syrup, then spread the remaining mousse evenly on top. Tap the pan gently to remove air bubbles.
Freeze for up to 2 hours to set the mousse. Before serving, let the cake sit at room temperature for 10–15 minutes for easier slicing. Decorate with shaved chocolate if desired.
Servings and timing
Prep time: 20 minutes
Bake time: 18–30 minutes
Chilling/freezing time: 1 1/2 to 2 hours
Total time: Approximately 2 1/2 hours
Servings: 8 to 10 slices
Each serving contains approximately 303 calories, though values may vary slightly depending on specific brands used.
Variations
For a gluten-free version, replace the all-purpose flour with a mixture of 1 cup (96 g) almond flour, 1/2 cup (60 g) oat flour, and 1/2 cup (80 g) potato starch.
For a nut-free option, substitute the 1 cup cashews with 1 cup (240 ml) thick coconut cream (the solid portion from chilled coconut milk).
For a purely chocolate version, omit the coffee syrup and replace the tablespoon in the mousse with additional non-dairy milk.
For a fruity contrast, spread a thin layer of raspberry preserves between the cake and mousse layers.
For a quicker presentation, skip layering and simply pour the chilled mousse over sliced cake pieces and serve immediately.
Storage/Reheating
Store the cake in the refrigerator, covered, for up to 3 days. The mousse will retain its creamy texture even after chilling.
For longer storage, slice and freeze in an airtight container for up to 3 months. Allow slices to sit at room temperature for 10–15 minutes before serving.
This cake does not require reheating. Serve chilled or slightly softened at room temperature.
FAQs
Can I make this cake ahead of time?
Yes, this cake is ideal for making a day in advance. The texture improves as it chills and sets.
Can I skip the coffee flavor?
Yes, you can omit the coffee syrup and replace it with plain non-dairy milk if you prefer a pure chocolate cake.
Why did my cake turn out dense?
This can happen if the baking powder is expired or if too much liquid was added to the batter.
Why didn’t my mousse thicken?
Different brands of coconut milk and chocolate can affect texture. Chill it longer or place it in the freezer for about 30–60 minutes.
Can I use a different sweetener?
Yes, you can substitute cane sugar with coconut sugar or another granulated sweetener, keeping the same measurements.
Is this cake overly sweet?
No, it has balanced sweetness. If you prefer sweeter desserts, increase the sugar in both the cake and mousse by 1 to 2 tablespoons.
Can I frost the outside completely with mousse?
Yes. If you chill the mousse for about 1 hour, it thickens enough to spread like traditional frosting.
What type of coffee works best?
Strong brewed coffee or espresso provides the most pronounced mocha flavor.
Can I use almond milk or oat milk?
Yes, any unsweetened non-dairy milk works well in this recipe.
Do I need a high-speed blender for the mousse?
A high-speed blender creates the smoothest texture, but a regular blender will work if you blend in intervals and allow the cashews to soften properly.
Conclusion
This vegan mocha cake with chocolate mousse is a showstopping dessert that feels bakery-worthy yet is simple to prepare at home. With its moist chocolate layers, bold coffee syrup, and creamy mousse topping, it’s perfect for birthdays, celebrations, or whenever you want an indulgent plant-based treat. Adaptable for gluten-free and nut-free diets, this cake proves that rich, layered desserts can be both accessible and completely dairy-free.
This vegan mocha cake features rich chocolate layers, coffee syrup, and a silky chocolate mousse topping. It’s plant-based, optionally gluten-free, and perfect for elegant yet easy desserts.
Ingredients
1 1/2 cups (190 g) all-purpose flour
3 tablespoons (15 g) unsweetened cocoa powder
1/3 cup (67 g) granulated sugar, plus 2 tablespoons (25 g) more if desired
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons (45 ml) neutral oil
2 tablespoons (30 g) non-dairy yogurt
1/2 teaspoon vanilla extract
3/4 cup (180 ml) non-dairy milk
1/2 cup (120 ml) boiling water, plus 1 tablespoon more if needed
1/2 cup (120 ml) strong brewed coffee or 2 shots espresso topped with water to equal 1/2 cup
1 tablespoon (15 ml) maple syrup
Optional: 1 tablespoon (12 g) sugar
1/2 cup (85 g) vegan semi-sweet chocolate chips or chopped chocolate
1 cup (140 g) raw cashews, soaked and drained
1 can (15 oz / 425 g) full-fat coconut milk
2 tablespoons (10 g) unsweetened cocoa powder
1/4 teaspoon vanilla extract
1/3 cup (67 g) granulated sugar
1/4 teaspoon salt
1 tablespoon reserved coffee syrup
Optional: 1/4 cup (20 g) shaved vegan chocolate
Instructions
Preheat oven to 350°F (177°C) and line your pan with parchment strips.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add oil, non-dairy yogurt, vanilla, and non-dairy milk. Mix until just combined.
Slowly pour in boiling water, stirring until smooth. Add 1 tbsp extra water if needed.
Pour batter into prepared pan and level the top. Bake 18–30 minutes based on pan size.
Cool in pan for 5 minutes, then refrigerate until completely cooled.
To make the syrup, mix brewed coffee with maple syrup (and optional sugar). Set aside.
Melt chocolate with 1/4 cup coconut milk on stove or microwave until smooth.
In a blender, combine soaked cashews, remaining coconut milk, cocoa powder, vanilla, sugar, salt, melted chocolate mix, and 1 tbsp coffee syrup. Blend until very smooth. Chill mousse for 15–30 minutes.
Slice cooled cake horizontally. Poke holes in each layer with a toothpick.
Place bottom layer in pan. Drizzle with half the coffee syrup. Spread half the mousse over it.
Add second layer. Drizzle with remaining syrup and top with remaining mousse. Tap pan gently.
Freeze cake for 2 hours to set. Let sit 10–15 minutes before slicing. Garnish with shaved chocolate if desired.
Notes
Use espresso for a bolder coffee flavor or omit for pure chocolate version.
Chilling the mousse longer makes it easier to spread or frost the sides.
Store leftovers covered in the fridge up to 3 days or freeze slices for up to 3 months.
Ensure cashews are well-soaked for a creamy mousse texture.
