Vegan Peppermint Mocha Mousse Cake cover

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Vegan Peppermint Mocha Mousse Cake

Chloe's Creative Kitchen Verified

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Ingredients

Warning0 allergens identified

Vegan Peppermint Mocha Mousse Cake

Brownie Cake

½ cup Soy Milk, or any non-dairy milk

1 tsp Apple Cider Vinegar, or white vinegar

⅓ cup Plant-Based Butterbaking sticks preferred

⅓ cup Dark Chocolate Chips, non-dairy

1 tsp Instant Coffeeor espresso powder

1 tsp Vanilla Extract

1 ⅛ cups All Purpose Flourgluten free flour also works!

⅔ cup Brown Sugarloosely packed into the measuring cup

⅓ cup Cocoa Powder

¾ tsp Baking Powder

½ tsp Salt

Peppermint Mousse and Mocha Mousse

27 ounces Coconut Creamsee notes

7 ⅓ ounces Sweetened Condensed Coconut Milk

½ tsp Vanilla Extract

¼ tsp Salt

¼ tsp Peppermint Extract

4 ½ tablespoons Dark Chocolate Chips, non-dairy

1 tbsp Instant Coffeeor espresso powder

2 tablespoons Hot Water

Topping

2 Candy Canescrushed

Instructions

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Instructions

Prep Coconut Cream: Place both cans of coconut cream in the fridge overnight before making the recipe. They must be chilled!

Prep Cake Pan: Preheat oven to 350°F. Coat the entire inside of a 9-inch round springform pan with a thin layer of cooking spray. Place a round sheet of parchment paper in the bottom of the pan, and line the sides with additional strips. The cooking spray will help the parchment paper stay in place. Add another thin layer of spray to the bottom parchment paper.

Make the Cake: In a bowl, mix together the non-dairy milk and vinegar. Let sit for 10 minutes to curdle.

Meanwhile, in a separate bowl, whisk together flour, brown sugar, cocoa powder, baking powder, and salt.

In another bowl, combine chocolate chips with vegan butter. Microwave for 30 seconds. The butter should be melted. Stir until the chocolate is melted and smooth. Add in the milk and vinegar mixture, instant coffee, and vanilla. Whisk until combined.

Pour the wet ingredients into the dry, and stir until just combined. Batter will be very thick. Transfer into the prepared cake pan and spread evenly.

Bake for 15-20 minutes, or until firm. Keep the cake in the pan and let cool completely.

Make the Mousses: In a small bowl, add chocolate chips. Microwave in 30 second intervals, stirring in between, until melted. In a separate small bowl, stir together instant coffee with hot water until dissolved, then stir this mixture into the melted chocolate. Set aside to cool for about 10 minutes- it should be pourable and not too thick.

Meanwhile, open the chilled cans of coconut cream. Do not shake the cans. Scoop the thick part off the tops of both cans, saving the liquid for another recipe. Add the coconut cream to a mixing bowl. Use a hand mixer (or stand mixer) to whip until fluffy and expanded in size, 1-2 minutes.

Add in sweetened condensed coconut milk, vanilla, and salt, and whip until combined.

Divide coconut cream mixture evenly into two bowls. To one of the bowls, add in the cooled chocolate mixture, and to the other bowl, add peppermint extract. Gently fold each mixture together with a rubber spatula until completely combined.

Spread the mocha mousse evenly over the cooled cake. Place in the freezer for 20 minutes. Spread the peppermint mousse on top.

Chill: Cover the mousse cake and place in the fridge for 4 hours or overnight.

Serve: Remove mousse cake from the springform pan and peel off parchment paper. Sprinkle with crushed candy canes, slice, and serve!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Bloom Your Coffee ☕
Dissolve instant coffee in hot water and let it cool before folding into the mocha mousse to maximize flavor intensity and prevent heat from breaking down the delicate mousse structure.
Stabilize Your Coconut Cream 🥥
Refrigerate your full-fat coconut cream overnight and scoop only the solid portion from the top, whisking it separately for 2-3 minutes before folding to achieve stiff peaks comparable to dairy whipped cream.
Candy Cane Timing Strategy 🍭
Crush candy canes into two sizes: fine powder for folding into the peppermint mousse for seamless flavor distribution, and larger shards for topping just before serving to maintain their satisfying crunch.
Acid Activates Your Cake Rise 🎂
Ensure your apple cider vinegar is added to the soy milk 1 minute before mixing into dry ingredients, allowing the acid-base reaction to properly activate the baking powder for optimal brownie cake lift and texture.
Layer Temperature Control 🧊
Allow each layer to set in the freezer for at least 45 minutes before adding the next layer to prevent mousse layers from sinking into or mixing with the brownie base and mocha mousse.