Vega No Bake Chocolate Mousse Cake

I’ve been making so many desserts lately and realized that I’m missing the desserts that I enjoy most: chocolate! As much as I love experimenting with different healthy dessert flavours, chocolate will always be my favourite. When I was young I was a huge sweet tooth, however looking back I now see that even then I mostly only ate chocolate. I made this cake especially for me because I needed some chocolate cake in my life. I decided to make one of the first chocolate mousse cake recipes I experimented with when I was first getting into healthy dessert making. I remembered how much I loved it and how excited I was to have it in my freezer! however, when it came down to it I realized I didn’t have half the ingredients and so I had to make up a different recipe on the spot. This is what I came up with.

The cake uses silken tofu to create the mousse-like texture however it can easily be substituted with avocado if tofu isn’t appealing or if soy needs to be avoided. I would suggest omitting the almond butter if using avocado. I added almond butter simply because tofu is low in fat and I felt as if the cake needed a little bit of extra fat for taste. It is not necessary and can easily be left out. It’s not something I would think of adding if using avocado.

The base I used for this recipe was actually some leftover base from a different recipe and is one of the few bases I’ve done that doesn’t use dates. Unfortunately, it still requires a food processor to break down the nuts but I’m determined to eventually make a base that doesn’t require me pulling out my food processor every time (I hate the washing up).

I kept the topping really simple by just melting down some dark chocolate. I love Pana Organic chocolate (even if it is expensive) because it tastes great as well as being vegan and naturally sweetened (without refined sugar or artificial sweeteners). Beyond that, it also melts great! I’ve had issues melting down other brands of healthy raw chocolate before so I just stick to Pana for my melting. You can, of course, use any chocolate you like. If the chocolate is too thick, you can add a little plant milk like coconut or almond to thin it out. I do that on occasion but in this case, I just left it as is. It forms a nice crust when frozen and remains quite soft if kept in the fridge.

The only downside to this cake is that it lost liquid over time in the fridge. I think it’s because I wanted to keep it in the fridge instead of the freezer (after it was set) to get the good mousse-like texture. It’s also most likely due to the silken tofu as I’ve seen it separate once blended but I’m not entirely sure. Either way, it did not compromise on taste or texture at all! Just didn’t look as pretty after a few days in the fridge. If your planning on keeping the cake for a while then I definitely recommend storing in the freezer. If not, it should be eaten within 1-2 days. I used a smaller cake mold so it wasn’t hard to get through this cake quick, especially if you share with friends.

As usual, the recipe is vegan, gluten-free, refined sugar-free and delicious! Enjoy.