Preheat your oven to 350°F (175°C) and grease a springform pan.

In a large mixing bowl, combine the gluten-free flour, granulated sugar, cocoa powder, baking soda, and salt, whisking until evenly incorporated.

In a separate bowl, mix the vegetable oil and aquafaba until combined, then slowly add this mixture to the dry ingredients.

Stir until the batter is smooth, then pour it into the prepared pan.

Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

Once the cake has cooled completely, prepare the mousse.

In a clean mixing bowl, whip the vegan heavy cream until soft peaks form, about 3 to 5 minutes.

Gently fold in the melted vegan chocolate chips until no streaks remain.

Spread this mixture evenly over the cooled chocolate cake and refrigerate for at least 3 hours.

While the mousse is chilling, make the chocolate ganache.

In a small saucepan, heat the vegan heavy cream over low-medium heat until it begins to simmer.

Pour the hot cream over the vegan chocolate chips in a mixing bowl and let it sit for a few minutes.

Stir until smooth and glossy, then allow it to cool slightly.

Pour the ganache over the set mousse layer, ensuring even distribution.

After the ganache has set for about 30 minutes, carefully release the cake from the springform pan.

Slice the cake into portions and enjoy!