Vegan Peppermint Mocha Mousse Cake
This ultra creamy and luscious Peppermint Mocha Mousse Cake is truly a dreamy combination of flavors. You'd never guess that it's dairy free and vegan! With layers of brownie cake, mocha mousse, and peppermint mousse, all topped with crushed candy canes, it's the ultimate holiday dessert.
PREP TIME
45 minutes
COOK TIME
20 minutes
INGREDIENTS
23
Serves: 8
Ingredients
Brownie Cake
- 0.5 cup0.5 cup0.5 cup Soy Milk, or any non-dairy milk
- 1 tsp1 tsp1 tsp Apple Cider Vinegar, or white vinegar
- 0.333 cup0.333 cup0.333 cup Plant Based Butter, baking sticks preferred
- 0.333 cup0.333 cup0.333 cup Dark Chocolate Chips, non-dairy (2.4 oz)
- 1 tsp1 tsp1 tsp Instant Coffee, or espresso powder
- 1 tsp1 tsp1 tsp Vanilla Extract
- 1.125 cups1.125 cups1.125 cups All Purpose Flour, gluten free flour also works!
- 0.666 cup0.666 cup0.666 cup Brown Sugar, loosely packed into the measuring cup
- 0.333 cup0.333 cup0.333 cup Cocoa Powder
- 0.75 tsp0.75 tsp0.75 tsp Baking Powder
- 0.5 tsp0.5 tsp0.5 tsp Salt
Peppermint Mousse and Mocha Mousse
- 27 oz27 oz27 oz Coconut Cream, 2 (13.5 oz) cans, *see notes
- 7.4 oz7.4 oz7.4 oz Sweetened Condensed Coconut Milk, 1 can
- 0.5 tsp0.5 tsp0.5 tsp Vanilla Extract
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 0.25 tsp0.25 tsp0.25 tsp Peppermint Extract
- 4.5 Tbsp4.5 Tbsp4.5 Tbsp Dark Chocolate Chips, non-dairy (2 oz)
- 1 Tbsp1 Tbsp1 Tbsp Instant Coffee, or espresso powder
- 2 Tbsp2 Tbsp2 Tbsp Hot Water
Topping
- 222 Candy Canes, crushed
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prep Coconut Cream: Place both cans of coconut cream in the fridge overnight before making the recipe. They must be chilled!
- Prep Cake Pan: Preheat oven to 350°F. Coat the entire inside of a 9-inch round springform pan with a thin layer of cooking spray. Place a round sheet of parchment paper in the bottom of the pan, and line the sides with additional strips. The cooking spray will help the parchment paper stay in place. Add another thin layer of spray to the bottom parchment paper.
- Make the Cake: In a bowl, mix together the non-dairy milk and vinegar. Let sit for 10 minutes to curdle.
- Meanwhile, in a separate bowl, whisk together flour, brown sugar, cocoa powder, baking powder, and salt.
- In another bowl, combine chocolate chips with vegan butter. Microwave for 30 seconds. The butter should be melted. Stir until the chocolate is melted and smooth. Add in the milk and vinegar mixture, instant coffee, and vanilla. Whisk until combined.
- Pour the wet ingredients into the dry, and stir until just combined. Batter will be very thick. Transfer into the prepared cake pan and spread evenly.
- Bake for 15-20 minutes, or until firm. Keep the cake in the pan and let cool completely.
- Make the Mousses: In a small bowl, add chocolate chips. Microwave in 30 second intervals, stirring in between, until melted. In a separate small bowl, stir together instant coffee with hot water until dissolved, then stir this mixture into the melted chocolate. Set aside to cool for about 10 minutes- it should be pourable and not too thick.
- Meanwhile, open the chilled cans of coconut cream. Do not shake the cans. Scoop the thick part off the tops of both cans, saving the liquid for another recipe. Add the coconut cream to a mixing bowl. Use a hand mixer (or stand mixer) to whip until fluffy and expanded in size, 1-2 minutes.
- Add in sweetened condensed coconut milk, vanilla, and salt, and whip until combined.
- Divide coconut cream mixture evenly into two bowls. To one of the bowls, add in the cooled chocolate mixture, and to the other bowl, add peppermint extract. Gently fold each mixture together with a rubber spatula until completely combined.
- Spread the mocha mousse evenly over the cooled cake. Place in the freezer for 20 minutes. Spread the peppermint mousse on top.
- Chill: Cover the mousse cake and place in the fridge for 4 hours or overnight.
- Serve: Remove mousse cake from the springform pan and peel off parchment paper. Sprinkle with crushed candy canes, slice, and serve!
Notes
*Use 2 cans of coconut cream that are 13.5 oz each- not canned coconut milk! Place in the fridge the day before making the recipe. The solid cream will separate to the top. Open the chilled cans, without shaking them, and gently scoop all the coconut cream from the top of both cans. Save the liquid at the bottom for another use. Storage: Cover mousse cake in plastic wrap or transfer to an airtight container and store in the fridge for up to 1 week. For longer storage, store in an airtight container in the freezer for up to 2 months.
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About This Recipe
Show nutritional information
Cakes Dairy Free Desserts Egg Free Nightshade Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 531 |
| Fat: | 40 g |
| Carbohydrates: | 59 g |
| Protein: | 5 g |
| Cholesterol: | 0 g |
| Sodium: | 359 mg |
| Fiber: | 5 g |
| Sugars: | 36 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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One response to “Vegan Peppermint Mocha Mousse Cake”
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jaw. dropped. this looks fantastic!!