In a large mixing bowl, sift together gluten-free flour, coconut sugar, cocoa powder, baking powder, and a pinch of salt. In a separate bowl, whisk together your plant milk and vanilla extract. Gradually combine the wet ingredients with the dry ingredients, stirring until the batter is smooth and well mixed—this should take about 2 minutes.

Preheat your oven to 350°F (175°C) and grease a springform pan with a little oil. Pour the cake batter into the prepared pan, ensuring an even layer. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the pan before transferring it to a wire rack.

Pour vegan heavy cream into a mixing bowl that has been chilled in the refrigerator. Using a hand mixer, whip the cream until soft peaks form, taking about 3–4 minutes. In a separate bowl, melt your vegan chocolate chips in the microwave in 30-second intervals, stirring until smooth. Fold the melted chocolate into the whipped cream gently until fully incorporated and creamy.

Once the mousse is well mixed, transfer it to the refrigerator to chill for at least 30 minutes.

In a small saucepan, heat coconut cream over medium-low heat until it’s warm but not boiling. Remove from heat and add in your vegan chocolate chips, stirring until you achieve a smooth, glossy ganache. Set aside to cool slightly before assembling.

Once the cake has completely cooled, carefully remove it from the springform pan. Place the cake on a serving platter. Spread the chilled mousse layer evenly over the top of the cake.

Pour the ganache over the mousse layer, smoothing it out with a spatula if necessary for an even finish. Cover the cake and refrigerate for at least 3 hours.

After chilling, slice your decadent Vegan Chocolate Mousse Cake with a sharp knife dipped in warm water for clean cuts. Serve chilled.