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Vegan chocolate mousse cake with strawberries

21. March, 2017

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When I heard about silken tofu, I had to try and use it in a dessert. The word silken got me… To me texture and taste are equally important.


I didn’t find any recipe on the internet that would inspire me, so I decided to pair it with a simple vegan chocolate sponge and fruit. Of course I wanted to use strawberries, because they are my favorite fruit to put in a dessert, but it’s not the season yet, so I used another interesting fruit that I had at home. Mango. And it was good. But the first time I tried to make this cake I didn’t like the sponge and I didn’t have as much chocolate at home, so I made it again to improve it. But this time… I found some good strawberries! They were tasty, so I couldn’t resist. The first cake was good, but the second one was amazing!


The mousse is made only from two ingredients. Silken tofu and vegan chocolate. Because when I tried it, it didn’t seem like it needs anything else, that simple. Be sure to use a chocolate that you like and eat.


The sponge is delicious, chocolaty and moist, the mousse is silky smooth (duh), rich and chocolaty. Do I have to say how good strawberries go with this cake with their tartness? Mango is also good btw :).

Oh, it’s also very easy to make. And quick. You baking yet?



110 g flour
80 g sugar
20 g brown sugar
25 g cocoa powder
1/2 tsp baking soda
pinch of salt
45 g coconut oil
120 g almond milk (or any other plant milk)
1/2 tsp vinegar or lemon juice
1 tsp vanilla extract

Chocolate mousse
275 g chocolate
700 g silken tofu
1/2 tsp vanilla extract

+200 g strawberries, chopped

a few strawberries


Preheat the oven to 180℃. Line a round 20 cm baking pan with parchment paper. Mix together the flour, sugars, cocoa powder, baking soda and salt. Melt the coconut oil. Add the milk and vanilla extract to the coconut oil, mix, then add everything to the dry ingredients (flour and co.) and stir until everything is combined. Bake for about 18-20 min, or until a toothpick inserted into the center of the cake comes out clean.

Melt the chocolate over a double boiler and set aside. Put the silken tofu in a bowl and mix it with an immersion blender until it’s smooth and has no lumps. You could also try it with a food processor. Then mix in the melted chocolate and the vanilla extract.

Leave the sponge in the pan, then distribute the chopped strawberries over the cooled sponge. Pour the mousse over the strawberries and smooth out the top. Put it in the fridge for a few hours (at least 2) to set. Remove from the pan and decorate with strawberries. Tada! Enjoy ^^.


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