Chocolate Mousse Cake

barbara lentz


You can use agave nectar or maple syrup in place of the brown rice syrup. Any natural liquid sweetener will work. Delicious cake. If you substitute flour with whole wheat flour, the chocolate chips dairy free and soy milk instead of heavy cream you can make this cake vegan


☆☆☆☆☆ 0 votes

2 Hr
30 Min


  • CAKE

  • 2 1/4 c
  • 1/2 c
    cocoa powder
  • 1 tsp
    each baking soda and baking powder
  • 1/2 tsp
  • 1 3/4 c
    brown rice syrup
  • 1 c
  • 1/4 c
    vegetable oil
  • 1 tsp
    each vanilla extract and white vinegar

  • 2 c
    semi sweet chocolate chips
  • 1 c
    heavy cream
  • 1 Tbsp
    brown rice syrup
  • 8 oz
    silken tofu drained

How to Make Chocolate Mousse Cake


  1. Preheat oven 350 degrees. spray 2 round cake pans and set aside.
  2. Mix together the dry ingredients in a large bowl. In another bowl mix the brown rice syrup, water, oil, vanilla and vinegar. Add the dry ingredients. The mixture will be runny. Pour into prepared pans. Bake for about 30 minutes. Let the cakes cool completely
  3. For the frosting mix the chocolate chips with the heavy cream. Place in microwave and microwave at 1 minute intervals stirring in between until chips are melted and mixture is smooth. Place in a food processor and add the syrup and tofu. Process until smooth and refrigerate until set. At least an hour. Frost the cooled cakes with the frosting.

Printable Recipe Card

About Chocolate Mousse Cake

Course/Dish: Cakes
Main Ingredient: Tofu/Soy
Regional Style: American
Dietary Needs: Vegan

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