Caramel Mocha Mousse Cake

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Caramel Mocha Mousse Cake

Course Dessert


Chocolate Espresso Sponge:

  • cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup dark cocoa powder
  • 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
  • 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
  • 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


  • Cocoa powder for dusting


Prepare the Chocolate Espresso Sponge:

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

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

Prepare the Salted Caramel Mousse:

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

Assemble the Cake:

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

Add the Caramel Drip Topping:

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

Garnish and Serve:

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


  • 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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