Introducing the vegan version of the Costco Tuxedo Cake!
Layers of white and dark mousse nestled between chocolate cake, finished with a glossy ganache. Everyone I’ve served this to says, “No way this is vegan!”
Ready to make jaws drop when you serve this Tuxedo Cake?
It may look elaborate, but I walk you through each step using the Building On Recipes process.
Because the Costco Tuxedo Cake is rectangular rather than round
I assembled this version in a large loaf pan—see the video for a visual guide.
Not sponsored by any product or company mentioned below
Notes for Success:
You can build this entire cake in an 8″ round pan instead of a loaf pan if you prefer.
On reflection, I should have simplified by using a full chocolate cake recipe for both the base and top layers as well as the chunks inside. I’ve adjusted the recipe below to reflect that change. If you love the brownie chunks in the middle, feel free to make an extra batch—it’s delicious either way.
I use King David brand vegan white chocolate in my recipes. Vegan whipped cream options have improved a lot; use whichever brand you like or my whipped cream recipe. You will need about 1½ cups whipped volume of cream for each mousse recipe (3 cups total for the whole cake).
Aquafaba can be tricky to whip in small amounts. I share an aquafaba life hack to make it more reliable. If you can’t find cream of tartar, you can omit it—your aquafaba will still work, though the meringue may be a touch less stable.
If you prefer not to use coffee, replace it with water or plant milk.
Agar requires care: too much or an overly strong agar can make the mousse rubbery. Check the strength of your agar and adjust accordingly—I use 900 strength agar in my recipes.
WATCH HOW TO MAKE THE TUXEDO CAKE
Tuxedo Cake
Pin Recipe
Ingredients
- ½ Recipe Chocolate Cake (use the linked chocolate cake recipe)
- ¼ Recipe Ganache (for glazing)
For the Vanilla Bean Mousse
- 8 ounces Vegan white chocolate (226 g)
- ½ cup Plant milk (118 ml)
- 2 teaspoons Vanilla extract or seeds from 1 vanilla bean
- ½ teaspoon Agar powder
- ¼ cup Aquafaba (60 ml)
- 2 Tbs Sugar (28 g)
- ¼ teaspoon Cream of tartar (optional)
- 1½ cups Vegan whipping cream
For the Chocolate Mousse
- 8 ounces Semi-sweet vegan chocolate (226 g)
- 4 Tbs Strong brewed coffee (60 ml)
- 1½ cups Vegan whipping cream
- ¼ cup Aquafaba (60 ml)
- ¼ teaspoon Cream of tartar (optional)
- 2 Tbs Sugar (28 g)
Instructions
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Prepare one ¼ sheet pan for the chocolate cake by greasing and lining it with parchment, then bake the cake following the linked chocolate cake recipe.
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Line a large loaf pan with plastic wrap, leaving excess draped over the sides for easy removal later.
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When the cake is cool, cut one layer to fit the bottom of the loaf pan and reserve another layer for the top. Cut the remaining cake into chunks for the center. Chill everything while you prepare the first mousse.
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Make the vanilla mousse: combine the scraped vanilla bean seeds (or add extract later), plant milk, and agar in a medium saucepan. Bring to a boil, then remove the vanilla pod if used.
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Pour the hot milk mixture over finely chopped vegan white chocolate in a large bowl and whisk until smooth. Allow it to cool slightly—cool enough to work with but not so cool that it firms up too quickly.
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Whip the aquafaba with cream of tartar until it thickens and becomes glossy. Gradually add sugar while continuing to whip until you have firm, glossy peaks.
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Whip the vegan whipping cream to medium peaks and fold it into the white chocolate base, then gently fold in the aquafaba meringue.
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Pour the vanilla mousse into the prepared loaf pan over the bottom cake layer, then scatter the reserved cake chunks evenly over the mousse.
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Refrigerate to set while you prepare the chocolate mousse layer.
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Make the chocolate mousse: melt the vegan semi-sweet chocolate over a double boiler or briefly in the microwave, stir in the hot strong coffee, and whisk smooth. Let it cool slightly.
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Whip the vegan whipping cream to medium peaks and set aside.
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Whip the aquafaba with cream of tartar until thick and glossy, then slowly add the sugar until firm peaks form.
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Once the chocolate base has cooled enough to avoid melting the cream, fold in the whipped cream, then fold in the whipped aquafaba.
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Immediately pour the chocolate mousse over the vanilla mousse and cake chunks in the pan.
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Top with the reserved cake layer and chill overnight in the refrigerator, or freeze for about 4 hours to set completely.
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Unmold the cake, glaze the top with ganache, and optionally decorate with white chocolate stripes.
Video
Notes
Storage: Keep the Tuxedo Cake refrigerated at all times. It stays fresh for up to one week when wrapped loosely to prevent drying. Freeze well-wrapped for up to one month.