Vegan Mexican Chocolate Mousse Cake



  1. Preheat your oven to 350°F (180°C). Lightly grease two 9-inch round cake pans and line with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In another mixing bowl, combine the almond milk, canola oil, apple cider vinegar, and vanilla extract. Whisk until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
  5. In a separate bowl, dissolve the chopped chocolate in the boiling water and stir until smooth. Fold this mixture into the cake batter until well combined.
  6. Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans on a wire rack.
  8. To make the chocolate mousse filling, in a medium saucepan, whisk together the almond milk, granulated sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
  9. Remove from heat and stir in the chopped chocolate and vanilla extract until smooth. Allow the mixture to cool slightly and then fold in the coconut cream. Refrigerate until firm enough to spread on the cake layers.
  10. To assemble the cake, place one layer on a serving plate and spread half of the chocolate mousse filling evenly on top. Place the second cake layer on top and spread the remaining chocolate mousse filling on top of that layer.