Name: Vegan Chocolate Mousse Cake
Prep time: 10 min
Cook time: 20 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 1½ cups gluten-free oats; ½ cup hazelnuts; 1 tablespoon cacao powder; 5 tablespoons coconut oil; 2 tablespoons maple syrup; 1½ cans full-fat coconut milk; 6 oz Lily’s Extremely Dark Chocolate (or stevia-sweetened/semi-sweet chocolate); 10 oz unsweetened dark chocolate (or unsweetened baking chocolate); ¼ cup maple syrup; 2 tablespoons coconut oil

Jump to Recipe·Print Recipe

This Vegan Chocolate Mousse Cake is a rich, indulgent dessert made with wholesome, plant-based ingredients. A crunchy gluten-free chocolate hazelnut crust serves as the perfect base for a velvety chocolate mousse filling, all topped with whipped chocolate coconut cream if desired. Whether for a special celebration or a simple sweet craving, this no-fuss, no-compromise cake is bound to impress any chocolate lover.

Vegan Chocolate Mousse Cake

Why You’ll Love This Recipe

Decadent and Satisfying: Rich, creamy mousse with intense chocolate flavor and a nutty, crunchy crust.
Plant-Based and Gluten-Free: Made without dairy, eggs, or gluten, it’s a dessert everyone can enjoy.
Make-Ahead Friendly: Prep it the day before and chill until ready to serve.
Refined Sugar-Free Options: Naturally sweetened with maple syrup and can be made with stevia-sweetened chocolate.
Minimal Effort, Maximum Flavor: Simple steps with elegant results.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust
1 1/2 cups gluten-free oats
1/2 cup hazelnuts
1 tablespoon cacao powder
5 tablespoons coconut oil
2 tablespoons maple syrup

Filling
1 ½ cans full-fat coconut milk
6 oz Lily’s Extremely Dark Chocolate (or stevia-sweetened/semi-sweet chocolate)
10 oz unsweetened dark chocolate (or substitute with unsweetened baking chocolate)
1/4 cup maple syrup
2 tablespoons coconut oil

Directions

Preheat Oven:
Preheat oven to 350°F (175°C). Grease an 8-inch springform pan with coconut oil and set aside.
Prepare the Crust:
In a food processor, combine oats, hazelnuts, and cacao powder. Pulse until finely ground. Add maple syrup and coconut oil, and process for about 30 seconds until a moist dough forms.
Press firmly into the bottom of the prepared pan to form an even crust.
Bake for 10–15 minutes, until golden brown. Let cool for 15–20 minutes.
Make the Chocolate Mousse Filling:
In a saucepan, combine coconut milk, maple syrup, and coconut oil. Heat gently over medium heat, stirring until well combined.
Lower the heat and add the chocolate. Stir continuously until melted and smooth.
Let the mixture cool slightly (5–10 minutes), then pour over the cooled crust.
Chill to Set:
Place the cake in the refrigerator for 2–3 hours, or until fully set and firm to the touch.
Serve and Store:
Garnish as desired with whipped coconut cream, shaved chocolate, or fresh berries. Store any leftovers in the refrigerator for up to 2 days.

Servings and timing

Servings: 8–10
Prep Time: 10 minutes
Cook Time: 20 minutes
Chill Time: 3 hours
Total Time: 3 hours 30 minutes

Variations

Nut-Free Crust: Use sunflower seeds or extra oats instead of hazelnuts.
Sweeter Mousse: Use semi-sweet chocolate or add more maple syrup to taste.
Flavored Twist: Add 1 teaspoon espresso powder or a splash of vanilla extract to the filling.
Topping Options: Try whipped coconut cream, crushed hazelnuts, or a dusting of cacao powder.
Mini Cakes: Use silicone muffin molds for individual servings.

Storage/Reheating

Store the cake covered in the refrigerator for up to 2 days.
Freezing is not recommended as the texture may change upon thawing.
Serve cold directly from the fridge. No reheating required.

FAQs

Can I use canned coconut cream instead of coconut milk?

Yes, but it may make the mousse even richer and thicker. Just ensure it’s full-fat and well-stirred.

Can I use other nuts for the crust?

Yes, almonds, pecans, or walnuts can be substituted for hazelnuts.

What if I don’t have a springform pan?

Use a standard 8-inch cake pan lined with parchment paper for easy removal.

Is this recipe freezer-friendly?

It’s best fresh, but if freezing, wrap tightly and thaw in the fridge before serving.

Can I use sweetened chocolate only?

Yes, but reduce or omit the added maple syrup to balance the sweetness.

How long does it take for the mousse to set?

Refrigeration for 2–3 hours is usually sufficient, but overnight chilling works well too.

Can I make this dessert ahead of time?

Yes, make it the night before for best results and easy serving the next day.

Does the mousse need gelatin or agar?

No, the chocolate and coconut milk create a firm texture once chilled—no thickener needed.

Can I make it sugar-free?

Use stevia-sweetened chocolate and omit the maple syrup for a low-sugar version.

What’s a good garnish?

Fresh berries, cacao nibs, chopped hazelnuts, or dairy-free whipped cream all work beautifully.

Conclusion

This Vegan Chocolate Mousse Cake is a show-stopping dessert that’s as indulgent as it is wholesome. With a nutty, crunchy crust and silky chocolate filling, it’s everything a chocolate lover dreams of—minus the dairy, gluten, or refined sugars. Perfect for dinner parties, celebrations, or anytime you crave something decadent and plant-based.