Tarta mousse tres chocolates *carob

8 servings
15 min
40 min

Those three words seem to be the food rave of the year. This dessert is a tri-layered dessert of (bottom layer) vegan chocolatey cake that is truly enriched by a light Earth Balance MindfulMayo accent (I know...don’t be afraid!), followed by (the second layer), a light colored chocolatey mousse that is mildly sweet, with slight savory hints providing a remarkable counterbalance, topped off with a (third layer) of dark and decadent velvety chocolate mousse.

Layered to perfection! ~


Number of serving: 8
1-1/3 cup gluten free all-purpose flour

2/3 cup carob powder

1 cup vegan cane sugar

1 tbsp. flaxmeal

2 tsp. baking powder

1/4 tsp. aluminum free baking soda

1/2 tsp. guar gum (or xanthan)

1 pinch of Celtic sea salt

1 cup Organic Soymilk

1/2 cup Earth Balance Buttery Spread

2 tbsp. vegan mayonnaise

1 tsp. vanilla extract

The Light Mousse:

12 ounces firm silken tofu

2 tbsp. vegan mayonnaise

3 tbsp. vegan cane sugar

2 tsp. vanilla extract

1/2 cup carob powder

The Dark Mousse:

Add to the top recipe...

1/4 cup additional carob powder

1 cup vegan carob chips melted

1 tbsp. additional vegan cane sugar


  • Preheat the oven to 350 degrees Fahrenheit.
  • Get a large bowl and mix together thoroughly the: gluten free ap flour, carob powder, vegan cane sugar, flaxmeal, baking powder and soda, guar gum, celtic sea salt.
  • Add in now wet ingredients including: Soymilk, Earth Balance Buttery Spread, vegan mayonnaise, and vanilla extract.
  • Once well mixed, place ingredients in a 9 inch round cake pan and bake for 40 minutes or until toothpick comes out dry.

    Now, while the cake is baking, for the lighter colored mildly sweet mousse, begin by blending 12 oz. of firm silken tofu, with the vegan mayonnaise, vegan cane sugar, vanilla extract and cocoa/or carob powder. Blend until smooth.
  • Remove 1/2 of the mix from the blender and now store in refrigerator to chill, while the next mousse layer is made.

    Add to the remaining half in the blender, the additional vegan cane sugar, additional carob powder, and 1 cup of melted vegan carob chips. Blend until smooth.

    Remove remaining, now darker, richer and sweet mousse from the blender and place in the refrigerator to chill as well until cake is ready.
  • Once the cake is ready, remove and let it set until cooled.

    Once cooled down some (depending if you like this treat cool or warm still) remove cake from pan, by flipping it over and out onto a chopping board flat.

    Now, utilizing your glasses like cookie cutters, take your glasses and place each over sections of cake, to get the perfect shaped amount of cake into each glass. Use a spatula to go under the glass to get the cake in the glass.
  • Next, remove your mousses from the refrigerator and add lighter colored mousse on top of cake and smooth out.

    Then, add darker colored mousse on top of the lighter colored mousse, and smooth out.
    Do this for each glass, interchangeably.

    Finally, add your favorite garnish

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