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Whole vegan chocolate raspberry mousse cake decorated with fresh raspberries

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.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 day
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.