Have you ever been completely obsessed with a dessert from Whole Foods that you’ve justified paying the outrageous price for simply a small amount of it? I have. So much so that I decided to go back to Whole Foods one day, find their incredible vegan chocolate mousse cake, and snap a sneaky picture of the ingredients list to take home and examine like the sneaky little blogger that I am.
If you haven’t tried it before, the vegan chocolate mousse cake from WF is crazy good, and I figured out how to replicate it almost IDENTICALLY. Go me. The chocolate cake was both rich and moist, with an even richer chocolate mousse in between each perfect layer. The secret to their silky, decadent mousse? Soft tofu. I remember thinking to myself how I couldn’t even taste the tofu, yet the texture was exactly like a non-vegan mousse. I had always wanted to try using soft tofu in sauces and desserts, and it seemed like the perfect time.
Of course I needed an excuse to bake this giant chocolate cake. Luckily, birthdays of loved ones were coming up and it was an excellent time for cake experimentation. I called my friend Shadi (my baking co-partner) with the idea and she was immediately into it. Since I only had an ingredients list from Whole Foods, I needed an easy vegan chocolate cake recipe to start with. So, with help from the lovely Sam at It Doesn’t Taste Like Chicken, I found a lovely 2-layer chocolate cake recipe, with some substitutions of my own (I like to bake with coconut oil, so I subbed that for light olive oil, and I decreased the sugar by half a cup because the mousse was already going to be sweet on its own). I didn’t try Sam’s frosting recipe, but it did look tasty, so if you have a soy allergy or don’t want to use tofu, feel free to use her recipe for the mousse. 🙂
I brought this amazing cake to a birthday party last weekend where it was tried and tested by plenty of non-vegans. I didn’t tell them what my secret ingredient was until after they had tasted it, because I didn’t want to scare anyone off. Luckily, nobody had suspected the tofu, and some didn’t even realize that it was vegan! SUCCESS. This recipe is my now my go-to for the ultimate chocolate cake, and it was relatively easy too. Hope you enjoy it as much as I did! XO
For the cake: For the mousse: For the Mousse: To Assemble the Cake:
Vegan Chocolate Mousse Cake (Whole Foods Copy Cat Recipe)
Note: I baked my cakes the night before so I could wrap them in plastic wrap and leave them to cool in the fridge overnight. This resulted in a denser cake, but it was also sturdy enough to withstand the thick mousse without breaking and still remained moist.
Note: You can prepare the mousse the night before so it can fully thicken in the fridge overnight.
For the cake:
For the mousse:
For the Mousse:
To Assemble the Cake: