Introducing the vegan version of the Costco Tuxedo Cake!
White and dark mousse layered with chocolate cake and ganache icing!
Everyone I have shared this cake with so far has said “No way this is vegan!”
Are you ready for some jaws to drop when you serve this Tuxedo Cake?
I know it may seem daunting at first glance but as always I take you step by step through the Building On Recipes process
Since the Costco original Tuxedo Cake is a rectangle cake rather than the usual round cake
I assembled this cake in a large loaf pan, see video for visual reference
Not sponsored by any product or company below
Notes for Success:
You can build this entire recipe in an 8″ round cake pan instead of the large loaf pan if you prefer!
Upon looking back at this recipe I wish I made my life easier by just using a full recipe of chocolate cake for the base and the top layer as well as the chunks inside
So I’ve adjusted the recipe below to reflect that change!
Of course the brownie chunks in the middle are divine and if you feel like making an extra recipe~ by all means go for it!
King David brand vegan white chocolate is what I use for all of my recipes
Vegan whipped cream options have come a long way so which ever brand (or my recipe) you use
You will need 1½ cups total whipped volume of cream for each recipe of mousse (total 3 cups for the entire cake)
Aquafaba can be a nuisance to whip in small quantities so I came up with an Aquafaba Life Hack! to make your aquafaba life much easier!
Additionally I know many of you cannot get cream of tartar, that’s ok just leave it out
Some people do not like using coffee in which case replace with water or plant milk instead
Agar can be a tricky ingredient, a heavy hand ~ even a pinch too much~ can be the difference between creamy delicious and rubbery inedible!
Pay attention to the strength of agar you are using in comparison to the one that author of the recipe is using
I use 900 Strength agar in my recipes
WATCH HOW TO MAKE THE TUXEDO CAKE
Tuxedo Cake
Ingredients
For the Vanilla Bean Mousse
- 8 ounces Vegan White Chocolate (226g)
- ½ cup Plant Milk (118ml)
- 2 teaspoons Vanilla extract or 1 Bean Pod
- ½ teaspoon Agar powder
- ¼ cup Aquafaba (60ml)
- 2 Tbs Sugar (28g)
- ¼ teaspoon Cream of Tartar
- 1½ cups Vegan whipping cream
For the Chocolate Mousse
- 8 ounces Semi Sweet Vegan Chocolate (226g)
- 4 Tbs Strong Brewed Coffee (60ml)
- 1½ cups Vegan whipping cream
- ¼ cup Aquafaba (60ml)
- ¼ teaspoon Cream of Tartar
- 2 Tbs Sugar (28g)
Instructions
- Prepare 1- ¼ sheet pan with pan grease & parchment paper liner for the chocolate cake recipe then prepare according to the instructions on that post
- Meanwhile line your large loaf pan with plastic wrap allowing some of it to drape over the sides for easy removal later.
- Once the cake is cooled - cut it to fit in the bottom of the loaf pan & reserve another layer for the top, then cut the remaining cake into chunks for the middle layer - reserve everything in the refrigerator while you prepare the first mousse recipe
- Prepare the vanilla mousse by combining the vanilla bean pod (scraped of its seeds) with the plant milk and the agar in a medium sauce pot & bring to a boil and then remove the vanilla bean pod. *If you are using extract instead you will add that later
- Pour the hot milk mixture over the finely chopped vegan white chocolate in a large mixing bowl & whisk smooth. Let it cool slightly but not too cold or it will set too much *see video visual for clarification
- Next prepare the meringue with the aquafaba by whipping it with the cream of tartar, once it starts to gain strength & gets thicker & glossy add the sugar very slowly but keep whipping until it is firm glossy stiff peaks.
- Next whip the vegan whipping cream of your choice to medium peaks and fold it quickly into the white chocolate mousse base, then gently fold in the aquafaba.
- Pour the mousse into the prepared loaf pan with the chocolate cake & sprinkle the reserved chocolate cake chunks over top
- Refrigerate to set while you prepare the chocolate mousse layer
- Make the chocolate mousse by melting the vegan semi sweet chocolate over a double boiler or in the microwave. Add the hot coffee & whisk smooth allow it to cool slightly
- Whip the vegan whipped cream to medium peaks & set aside
- Next prepare the aquafaba by whipping in a high speed balloon whip stand mixer with the cream of tartar until thick & glossy, slowly add the sugar
- Once the mousse base it cool enough to not melt the whipped cream, fold in the whipped cream, then fold in the whipped aquafaba.
- Immediately pour over the vanilla bean mousse layer & cake chunks in the pan
- Top with the remaining cake layer and refrigerate everything overnight or freeze for 4 hours to set completely
- Unmold the cake then glaze the top with ganache icing & a decoration of white chocolate striping if desired
Video
Notes
Hi! I’m excited to try this recipe but I’m a bit confused with the whip cream and coconut milk. Cause it says
-Coconut Milk cans refrigerated overnight
-OR your favorite vegan whipped cream *total whipped volume should be 1½ cups
So does that mean I don’t need the coconut milk and can just use vegan whipped cream?
Hey there! yes that is exactly what I mean! Because some people don’t like to use coconut milk cans for whipped cream, and some people don’t want to make my whipped cream recipe and some people like to use SILK brand heavy whipping cream etc…so I basically decided to say whatever whipped cream you like~ use it~ You’ll need about 1½ cups total whipped volume
Awesome! Thank you!
I made this cake for my tuxedo cake enthused sister’s birthday because she is a vegan!!! I didn’t have agar so I used cornstarch and it didn’t set as well but it still turned out delicious. Tasted exactly like a tuxedo cake, and was quite enjoyable to make as it had many unique steps. My sister was quite enthused to have a vegan alternative for her beloved Costco cake, so thank you so much!
Awesome!! Thank you for sharing I’m glad it turned out well!
Where can I purchase vegan milk and white chocolate. I live in the UK. Thanks
Hi Rita, I do not use milk chocolate, I use a semi sweet or bittersweet chocolate (vegan of course)
I am not sure where to direct you as I do not know any stores in the UK since I am from the US~ however I do order White Chocolate on Amazon – perhaps you would be able to get same on Amazon UK?
For the Vegan Semi Chocolate I use Callebaut
Curious, why are some people opposed to using any form of coffee in their baking?
I’m not sure, maybe they don’t drink it? Don’t have it on hand? Don’t like the caffeine? Don’t like the taste, multiple reasons I’m sure~ but what they don’t understand is you don’t taste it and it really enhances the chocolate (which also has caffeine if that is the reason for some)
I made this for my sisters birthday and it was so delish! However, it did begin to fall apart when I took it out of the loaf pan. I had to put it back in the pan and put in the freezer for a couple hours before cutting and even then it looked bad lol So my suggestion is to do that first. I also tried your tip of just making the brownies but they were too chewy and it was too hard to cut it without ruining the delicate layers of mousse. So don’t skip the step of making the cake part! I ended up making the cake at the last minute cuz I knew I couldn’t cut through the brownie top without squishing the mousse underneath it. Overall really good recipe but needed some tweaks in method or instructions.
Great feedback thank you! And really good saves! You are a pro!
I will be sure to look over this recipe & make the necessary changes! Thanks!