In a large mixing bowl, combine your dry ingredients: gluten-free flour, coconut sugar, and salt. In another bowl, mix your wet ingredients together, including water and optional coffee. Gradually pour the wet ingredients into the dry mix, stirring until you have a smooth batter. Preheat your oven to 350°F (175°C) and pour the mixture into a greased springform pan. Bake for 20 minutes, or until a toothpick comes out clean from the center.

In a chilled mixing bowl, pour in the vegan heavy cream and whip it vigorously using an electric mixer until stiff peaks form, about 3-5 minutes. Meanwhile, gently melt your vegan chocolate chips in a microwave or double boiler. Once melted, fold the chocolate into the whipped cream carefully, combining until just smooth. Pour this mousse evenly over the cooled cake, spreading it to the edges.

After layering the mousse on your cake, cover it loosely with plastic wrap or foil. Place the cake in the refrigerator and let it chill for at least 3 hours.

In a small saucepan over low heat, gently warm the remaining vegan heavy cream until it’s hot but not boiling. Remove from heat and add the vegan chocolate chips, stirring continuously until the chocolate is completely melted and the mixture is smooth and glossy. Allow it to cool slightly before pouring it over the chilled mousse.

After pouring the ganache over the mousse layer, return the cake to the refrigerator. Allow the ganache to set for about 30 minutes to 1 hour.

Once the ganache has set, take the cake out of the refrigerator. Carefully remove the sides of the springform pan and slice the cake with a sharp knife. Serve chilled, perhaps with fresh berries or a dusting of cocoa powder.