Vegan Chocolate Mousse Cake

Vegan Chocolate Mousse Cake

A vegan cake that's egg- and cream-free. Even just a thin slice is really satisfying. Enjoy!

Ingredients: 8-10 servings

Extra firm tofu
2 packs - 24.6 oz (approximately 700 g)
Bittersweet chocolate chips (or carob chips)
1 bag - 11.5 oz (approximately 330 g)
Unsweetened cocoa
1/3 cup - approximately 80 ml
Chocolate wafer cookies (or any other cookies of your choice)
1/3 bag - 3 oz (approx. 80 g)
Maple syrup or organic sugar
1/4 cup - approx. 60 ml
Liquor of your choice
1/4 cup - approx. 60 ml
Vanilla essence
a small amount


1. Put tofu in a microwave-safe dish. Cover with a paper towel and microwave for 2 minutes 30 seconds at 600 W. Take it out and drain in a strainer.
2. While the tofu is being microwaved, put the cookies in a resealable bag and crush with a rolling pin to make cookie crumbs. When they're finely crushed, spread them out on a pie dish.
3. Now put the chocolate chips in a heat-proof dish and microwave to melt thoroughly.
4. Combine the drained tofu, melted chocolate, cocoa powder, the sugar of your choice, liquor, and vanilla essence in a food processor. Pulse until smooth.
5. Pour the chocolate cream mixture into the prepared pie dish. Cover with plastic wrap and chill in the fridge. Chill overnight to serve the next day for an even more enriched flavor.

Story Behind this Recipe

I became a vegetarian because of the morning sickness I experienced when I was pregnant. This was the only dessert I could eat at a cafe nearby, and became a huge fan. Since the one I ate there was too sweet, I arranged the recipe to suit my taste. My vegetarian American friends are always amazed and curious to know the recipe.