Name: Raspberry Mocha Mousse Cake
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: American

Chloe's Creative Kitchen Verified

November 16, 2025

27 Ingredients

MEDIUM

This ultra creamy raspberry mocha mousse cake is indulgent and light all at once. A fudgy brownie cake sets the perfect foundation for the mocha and raspberry mousse filling, which have the most silky texture that will melt in your mouth. There is a nice balance of chocolate and coffee flavor, which pair incredibly well the fruity tart flavor of the raspberries. All of this goodness is finished off with a rich coffee-infused chocolate ganache... are you convinced to make this yet or what? This recipe is vegan and gluten free and features ingredients from Primal Palate and Pascha Chocolate.

From the Cook

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Raspberry Mocha Mousse Cake

Chloe's Creative Kitchen Verified

Ingredients

servings

WarningMilk and 6 other allergens identified

Instructions

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Instructions

The day before making the cake, place 4 cans of full fat coconut milk in the fridge and refrigerate overnight or longer.

When ready to make the cake, preheat oven to 350°F (180°C). Coat the entire inside of a 9″ round springform pan with a thin layer of cooking spray (this helps the parchment paper stick to the pan so it stays in place), then cover the bottom with a round sheet of parchment paper and line the sides with additional strips of parchment paper. Two to three strips should be enough to wrap around the inside of the pan. Make sure the parchment paper on the sides is at least as tall as the pan or sticking out a bit taller. Spray the bottom parchment paper with a thin layer of cooking spray.

In a medium bowl or measuring cup, mix soy milk and apple cider vinegar to make vegan buttermilk. Set aside.

In a medium saucepan on medium-low heat, melt plant based butter and vegan milk chocolate chips together until they are melted and well combined. Remove from heat.

Add the vegan buttermilk mixture , coffee concentrate, and vanilla extract to the saucepan and mix thoroughly until well combined.

In a large mixing bowl, whisk together gluten-free all purpose flour, cocoa powder, brown sugar, baking powder, and salt until well combined.

Pour the wet mixture into the dry mixture and mix gently with a wooden spoon or rubber spatula until just combined.

Transfer cake batter to the prepared pan and spread evenly. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.

Prepare raspberry sauce for the raspberry mousse. Add 1 pint (about 12 ounces or 2 packed cups) of the raspberries to a blender and blend into a puree. Pass through a fine mesh sieve into a measuring cup, measuring out 2/3 cup raspberry juice. Press puree through the sieve with a spoon or rubber spatula and stir around to press out the juice. Save any remaining puree for another recipe.

Pour raspberry juice into a medium saucepan. Add in half of the dairy-free sweetened condensed milk (3.5 ounces). Cook on medium-low heat for 15-20 minutes, or until thickened. Set aside and let cool completely.

In a microwave safe bowl, add the dark chocolate bar with the remaining half of the dairy-free sweetened condensed milk. Melt in 30 second intervals, stirring in between each, until smooth. Stir in coffee concentrate. Let cool, stirring occasionally, for about 10 minutes, until it’s no longer hot, but still remains a thin, pourable consistency.

While raspberry sauce and chocolate mixture are cooling, make the mousse. Stir together agar agar powder and water in a small bowl and set aside.

Open the 4 cans of chilled coconut milk. Do not shake the cans. Keeping the cans upright, scoop out the thick part at the top of each can into a large mixing bowl. Measure out 20 ounces. Save any remaining coconut cream and coconut water at the bottom of the cans for smoothies or other recipes.

Using a handheld mixer or stand mixer, whip the coconut cream on medium speed for 5 minutes or until fluffy and thick and increased in size. Add in the agar agar and water mixture along with vanilla extract and salt. Whip for 1 minute to combine everything.

Divide this base mousse mixture evenly into two medium bowls. You can weigh them for accuracy. Add the raspberry sauce into one bowl and the chocolate mixture into the other. Gently mix each with a rubber spatula until just combined. Gently fold the remaining 1/2 pint (about 6 ounces or 1 packed cup) of raspberries into the raspberry mousse until evenly distributed.

Pour the mocha mousse overtop of the cooled brownie cake and smooth it evenly to meet the edges. Refrigerate for at least 25 minutes for the top to set enough to add the next layer.

Gently spread the raspberry mousse on top of the mocha mousse layer and smooth it evenly to meet the edges. Refrigerate for at least 4 hours, but overnight is best.

To make the mocha ganache, add the dark chocolate bar to a microwave safe bowl. Melt in 30 second intervals, stirring in between each, until smooth. Vigorously shake 1 can of full fat coconut milk and open it. Stir 6 tablespoons of coconut milk into the melted chocolate, pouring in a little at a time, until smooth. Stir in coffee concentrate. Let the ganache cool down, stirring occasionally, for about 10 minutes, until it’s no longer hot, but still remains a thin, pourable consistency.

Remove the cake from the springform pan. Carefully peel off the parchment from the sides and the bottom, then place onto a serving platter or cake stand. Clean any dirty areas on the platter.

Smooth the ganache over the top of the cake with a straight-edged spatula. Put in the freezer for about 10 minutes for the ganache to set.

Decorate with raspberries, fresh mint leaves, coffee beans, and sprinkles. Slice and serve.

Smart Nutrition

My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Cook

Chloe's Creative Kitchen

I'm Chloe, the recipe developer and content creator behind Chloe's Creative Kitchen. Here you’ll find healthy, colorful, and fun plant-based recipes designed to spark creativity in the kitchen. Take a look around — I’m sure you’ll find a new favorite!