Vegan Chocolate Raspberry Mousse Cake Bliss

This vegan chocolate raspberry mousse cake transforms plant-based ingredients into pure dessert magic with layers that’ll make your guests forget it’s completely dairy-free. I’ve been perfecting this recipe for years, and it never fails to steal the show at dinner parties.

There’s something almost therapeutic about creating those perfect layers – watching the dark chocolate mousse settle over the tender cake base, then crowning it all with that gorgeous pink raspberry mousse. The first time I made this cake, my neighbor couldn’t believe it was vegan until I showed her the ingredient list. The combination of rich cocoa and tart raspberries creates this beautiful balance that feels both indulgent and surprisingly light. Every bite delivers that perfect contrast between the deep chocolate flavor and the bright, fruity notes from the raspberry layer. You’re going to love this one!

Why You’ll Love This Vegan Chocolate Raspberry Mousse Cake

This show-stopping dessert has become my go-to when I want to impress guests while keeping things completely plant-based. I’ve served this at everything from birthday parties to holiday dinners, and it consistently gets rave reviews from vegans and non-vegans alike. The recipe might look complex, but each component builds beautifully on the next.

• Perfect balance of rich dark chocolate and bright, tangy raspberry flavors
• Completely vegan using accessible plant-based ingredients like aquafaba and vegan cream
• Visually stunning with distinct layers that create an impressive presentation
• Light, airy texture that won’t leave you feeling overly heavy after a big meal
• Make-ahead friendly – actually tastes better after chilling overnight
• Great conversation starter when guests discover it’s entirely plant-based

This vegan chocolate raspberry mousse cake proves that plant-based desserts can be every bit as luxurious and satisfying as traditional ones – it’s become a true family favorite that brings everyone to the table.

Ingredient Note List

Dark Chocolate: Choose chocolate with no more than 70% cocoa solids to ensure the mousse sets properly and maintains that silky smooth texture we’re after.

Vegan Whipping Cream: I always use a cream specifically designed for whipping like Elmlea Plant – regular plant milk won’t create the right consistency for these mousses.

Aquafaba: This chickpea liquid works as our egg replacer and creates incredible volume when whipped – I prefer using reduced aquafaba or store-bought varieties like Oggs for the most reliable results.

Frozen Raspberries: Frozen berries actually work better here because they release more juice when defrosted, giving us that intense raspberry flavor we need for the mousse.

Vegan White Chocolate: Make sure to finely chop this so it melts evenly when combined with the warm raspberry puree.

Agar Agar Powder: This seaweed-based thickener helps set the raspberry mousse – powder works much better than flakes for smooth incorporation.

Cream of Tartar: This stabilizes the whipped aquafaba and helps it hold those perfect peaks throughout the mixing process.

Unsweetened Non-Dairy Milk: Soy milk works particularly well in the cake base because of its protein content and neutral flavor.

How to Cook Vegan Chocolate Raspberry Mousse Cake

Step 1. I always start by making the chocolate cake base first since it needs to cool completely before adding the mousses – preheat your oven to 350°F and prepare your springform pan with parchment.

Step 2. When mixing the wet ingredients for the cake, I’ve found that whisking the vinegar with the non-dairy milk creates a perfect buttermilk substitute that adds incredible moisture.

Step 3. For the chocolate mousse, my grandmother always taught me to let chocolate sit with hot cream for a full 5 minutes before stirring – this prevents the chocolate from seizing and creates that glossy finish.

Step 4. The key to perfect aquafaba peaks is starting slow and gradually increasing speed – I usually whisk until I can turn the bowl upside down without the mixture moving.

Step 5. When folding the aquafaba into chocolate, I always add just a quarter first to lighten the mixture, then fold in the rest gently to maintain all that beautiful airiness.

Step 6. For the raspberry puree, I reduce it by at least half on the stovetop – this concentrates the flavor and prevents the mousse from being too watery.

Step 7. My husband prefers when I strain the raspberry puree twice through a fine mesh sieve to ensure no seeds make it into the final mousse layer.

Step 8. The agar agar mixture must come to a rolling boil and cook for 2 full minutes – this activates the thickening properties properly.

Step 9. I’ve learned to let each mousse layer set for at least 2 hours in the refrigerator before adding the next one – patience really pays off here.

Step 10. When unmolding, I gently warm the sides of the pan with a warm towel for 30 seconds to help release the cake cleanly from the acetate lining.

How to Store & Reheat

I usually store this vegan chocolate raspberry mousse cake covered in the refrigerator, where it stays perfectly fresh for up to 4 days. The flavors actually develop and meld together beautifully overnight, so don’t worry about making it a day ahead – it often tastes even better the next day.

Unfortunately, this cake doesn’t freeze well due to the delicate mousse textures, so I recommend enjoying it fresh from the fridge. The mousses can become grainy when frozen and thawed, losing that silky smooth consistency we worked so hard to achieve.

Since this is a chilled dessert, there’s no reheating necessary – just slice and serve straight from the refrigerator. For the cleanest slices, I recommend using a large, sharp knife dipped in warm water and wiped clean between cuts.

Vegan Chocolate Raspberry Mousse Cake

An indulgent vegan dessert with a moist chocolate sponge base, a rich dark chocolate mousse, and a tangy raspberry white chocolate mousse. Perfect as a celebratory showstopper with stunning layers and an airy, melt-in-your-mouth texture.

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 25 minutes mins

Total Time 1 day d

Servings: 12 portions

Course: Dessert

Cuisine: Vegan

Ingredients Equipment Method Notes

Ingredients

  

• 200 ml Unsweetened non-dairy milk soy recommended
• 80 ml Neutral oil such as sunflower
• 1 tsp Vinegar
• 140 g Caster sugar superfine
• 1 tsp Vanilla extract
• 130 g Plain flour all-purpose
• 45 g Cocoa powder
• 0.5 tsp Baking powder
• 0.5 tsp Bicarbonate of soda baking soda
• Pinch of salt
• 200 g Dark chocolate ≤ 70% cocoa solids, very finely chopped
• 120 ml Vegan whipping cream Elmlea Plant double cream recommended
• 1 tsp Vanilla extract
• 120 ml Aquafaba reduced & cooled or shop-bought (Oggs), cold
• 0.25 tsp Cream of tartar
• 3 tbsp Caster sugar superfine
• 170 g Vegan white chocolate very finely chopped
• 450 g Frozen raspberries defrosted
• 1 tbsp Lemon juice
• 0.5 tsp Agar agar powder NOT flakes
• 1 tbsp Water
• 240 ml Vegan whipping cream cold
• 1 tbsp Icing sugar powdered

Equipment

• 23cm/9in springform cake tin
• Stand mixer
• Fine-mesh sieve
• Acetate or greaseproof paper
• Digital scale

Method

 

1. Preheat oven to 180°C/160°C fan/350°F/gas mark 4. Grease and line 23cm springform tin.
2. Whisk milk, oil, vinegar, sugar, and vanilla until combined.
3. In another bowl, sift flour, cocoa, baking powder, bicarb, and salt.
4. Combine wet and dry until smooth (don’t overmix).
5. Pour into tin, level, and bake 20–25 min until a skewer comes out clean.
6. Cool 10 min in tin, then fully on a rack. Wash tin and line with acetate up the sides. Place cake back inside, trimming top if needed.
7. Heat cream and vanilla until just simmering, pour over chopped chocolate, rest 5 min, then stir until glossy. Cool to room temp.
8. Whisk aquafaba and cream of tartar until frothy, then add sugar gradually until stiff peaks.
9. Fold ¼ of aquafaba into chocolate, then fold in the rest in three batches gently.
10. Pour mousse over cake, smooth, and refrigerate 2+ hours.
11. Blend raspberries with lemon juice, sieve to remove seeds.
12. Simmer puree until reduced by half. Weigh 150g puree.
13. Mix agar with water, whisk into puree, boil 2 min.
14. Pour over chopped white chocolate, rest 5 min, stir until smooth. Cool to lukewarm.
15. Whisk cream and icing sugar to soft peaks, stir ⅓ into puree, fold in rest gently.
16. Pour over chocolate mousse, smooth, and refrigerate 4+ hours or overnight.
17. Remove tin, peel away acetate, garnish, and serve chilled.

Notes

Use agar agar powder (not flakes). Keep refrigerated up to 4 days. Do not freeze. Best made a day ahead.

What to Serve with Vegan Chocolate Raspberry Mousse Cake

Fresh Berry Medley: A simple mix of strawberries, blueberries, and additional raspberries adds natural sweetness and beautiful color contrast to each plate.

Mint Leaves: Just a few fresh mint sprigs provide a lovely aromatic element that complements both the chocolate and raspberry flavors perfectly.

Vegan Vanilla Ice Cream: The creamy, cool texture pairs wonderfully with the mousses and adds another layer of indulgence to this already special dessert.

Lightly Sweetened Whipped Coconut Cream: A dollop of coconut whipped cream adds richness while keeping the entire dessert plant-based.

Dark Chocolate Curls: I love making these by running a vegetable peeler along a room-temperature chocolate bar – they add elegant visual appeal and extra chocolate flavor.

Espresso or Coffee: The slight bitterness of coffee creates a perfect flavor bridge with the dark chocolate while cleansing the palate between bites.

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