Chocolate Covered Katie is the author of the vegan cooking world’s premiere vegan dessert blog, which she launched in 2007. An avid animal lover, Katie has been a vegan for the past ten years and couldn’t be happier. On her blog, she creates recipes with three things in mind: Healthy. Vegan. Delicious. Katie refuses to believe that a person must sacrifice yummy food in order to be a vegan. We can have our cake (preferably chocolate) and eat it too!
Chocolate is for
I used to think vegans couldn’t eat chocolate. After becoming a vegetarian, at the age of fourteen, I remember telling my mother, “Don’t worry; I’ll never go vegan. I wouldn’t be able to give up chocolate!”
Thankfully, vegans can indeed eat chocolate. As someone whose entire blog is devoted to the stuff, I try to dispel the “chocolate isn’t vegan” myth every chance I get. So when Vegan.com asked me to dream up my ultimate vegan dessert, I knew exactly which ingredient would play the starring role:
Don’t let this fancy-lookin’ dessert fool you. It is much easier to prepare than its appearance suggests. And I promise that the people to whom you serve this incredible cake will never guess the recipe is whole-grain, all-natural, and contains tofu!
For the cake layer:
- 3/4 cup whole-wheat flour
- 1/2 tsp baking soda
- 2 tablespoons cocoa powder
- tiny bit over 1/4 tsp salt
- 1/3 cup sugar
- 1 tsp vanilla extract
- 3 tablespoons oil
- 1 tsp cider vinegar
- 1/3 cup cold water
Mix dry ingredients. Then add wet. Mix with a fork (not beaters). Pour into an oiled, lined cake pan, and bake in a preheated oven at 355 F for about thirty minutes. Cool before removing from the pan.
For the mousse layer:
- 12 oz silk-firm tofu (such as Mori-Nu or Mori-Nu lite)
- 1 tsp cocoa powder
- 1 tsp pure vanilla extract
- 2 tablespoons nondairy milk
- scant 1/8 tsp salt
- 8 to 10 oz chocolate chips (a little over 1 and 1/3c)
- 2-3 tablespoons agave or other sweetener (If you like really dark chocolate, you can omit.)
Melt the chocolate (either on the stove or in the microwave), then throw everything into a food processor and blend until super-smooth. Assembling: Transfer the cake layer to an eight inch springform pan. This next step is optional, but it adds an elegant touch: stand sliced strawberries up along the side of the springform, facing outwards. Then layer the mousse on top of the cake layer, as shown in the photo. Either serve immediately, or refrigerate for a few hours to allow the mousse to firm up. Apply the whipped cream topping mentioned below just before serving.
Topping: Top with store bought whipped cream (such as Soyatoo and MimiCreme), or my own Coconut Cream Whip. For the photos on this page, I went with the Coconut Cream Whip variation.