Caramel Mocha Mousse Cake

Posted on July 23, 2025

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This Caramel Mocha Mousse Cake is a delight! It features a layer of moist chocolate espresso sponge topped with creamy salted caramel mousse. Finished with a gooey salted caramel drip topping, it offers a gorgeous salted mocha flavor. Plus, it’s egg-free and dairy-free, and super easy to make!

This cake features a layer of moist chocolate espresso sponge topped with creamy salted caramel mousse and finished with a gooey salted caramel drip topping. It’s egg-free, dairy-free, and super simple to make.


Caramel Mocha Mousse Cake (Egg-Free, Dairy-Free)

This Caramel Mocha Mousse Cake has a layer of moist chocolate espresso sponge topped with creamy salted caramel mousse and finished with a gooey salted caramel drip topping for that gorgeous Salted Mocha flavor. Perfect for an impressive yet simple dessert!

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Caramel Mocha Mousse Cake

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  • Category: Dessert

Ingredients

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Chocolate Espresso Sponge:

  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup dark cocoa powder
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup strong brewed coffee (cooled)
  • ½ cup dairy-free yogurt
  • ½ cup dairy-free buttermilk (plant-based milk + 1 tbsp lemon juice or vinegar)
  • â…“ cup melted coconut oil or vegetable oil
  • 2 tsp vanilla extract

Salted Caramel Mousse:

  • 1 cup granulated sugar
  • ½ cup canned coconut milk (full-fat)
  • ½ cup dairy-free butter
  • 1 tsp sea salt
  • 1½ cups dairy-free whipping cream (like coconut cream or soy whipping cream)

Caramel Drip Topping:

  • ½ cup reserved caramel sauce (from above)
  • 2 tbsp coconut oil or dairy-free butter

Topping:

  • Cocoa powder for dusting


Instructions

Prepare the Chocolate Espresso Sponge:

  1. Preheat your oven to 350°F (175°C).
  2. Grease and line a 9-inch round cake pan with parchment paper.
  3. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  4. In another bowl, mix the cooled coffee, yogurt, buttermilk, melted coconut oil, and vanilla extract until smooth.
  5. Add the wet ingredients to the dry ingredients, mixing until just combined.
  6. Pour the batter into the prepared pan and spread it evenly.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Salted Caramel Sauce:

  1. In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until melted and golden brown.
  2. Add the coconut milk and dairy-free butter, stirring continuously until smooth.
  3. Stir in the sea salt.
  4. Allow the caramel to simmer for 2-3 minutes, then remove from heat and let cool completely.
  5. Reserve ½ cup of the caramel sauce for the drip topping.

Prepare the Salted Caramel Mousse:

  1. In a large bowl, whip the dairy-free whipping cream until soft peaks form.
  2. Gently fold the remaining cooled caramel sauce into the whipped cream until combined and smooth.

Assemble the Cake:

  1. Place the cooled chocolate espresso sponge layer on a serving plate or cake stand.
  2. Spread the salted caramel mousse evenly over the sponge layer.
  3. Refrigerate the cake for 2-4 hours to allow the mousse to set.

Add the Caramel Drip Topping:

  1. Melt the reserved caramel sauce with the coconut oil or dairy-free butter until smooth and slightly runny.
  2. Pour the caramel drip over the top edge of the cake, allowing it to drip down the sides.

Garnish and Serve:

  1. Dust the top of the cake with cocoa powder.
  2. Slice and enjoy this beautiful and indulgent dessert!

Notes

  • Dairy-Free Buttermilk: Make this by combining plant-based milk with 1 tbsp of lemon juice or vinegar and letting it sit for 5-10 minutes.
  • Dairy-Free Whipping Cream: Brands like coconut cream or soy whipping cream work well for the mousse.
  • Coffee: Use strong brewed coffee for the best mocha flavor.

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