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Vegan Chocolate Mousse Cake

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  • Author: Chef Sophia
  • Total Time: 3 hours 30 minutes
  • Yield: 8 servings

Description

This Vegan Chocolate Mousse Cake is a rich, creamy dessert with layers of indulgent flavor and texture. It features a crunchy, gluten-free chocolate hazelnut crust and a smooth, decadent chocolate mousse filling. Made with wholesome, plant-based ingredients like oats, nuts, coconut milk, and dark chocolate, this cake is dairy-free, egg-free, and easily refined sugar-free. It’s the perfect dessert for celebrations, date nights, or just a well-earned treat, all without the fuss of complicated baking techniques.

Ingredients

For the Crust:

1½ cups gluten-free oats

½ cup hazelnuts

1 tablespoon cacao powder

5 tablespoons coconut oil

2 tablespoons maple syrup

For the Filling:

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

Instructions

  1. Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan with coconut oil and set aside.
  2. Make the Crust:
  3. In a food processor, pulse the oats, hazelnuts, and cacao powder until finely ground.
  4. Add the maple syrup and coconut oil. Process again until the mixture forms a moist dough.
  5. Press the mixture evenly into the bottom of the prepared pan.
  6. Bake for 10–15 minutes, until lightly golden. Allow to cool for 15–20 minutes.
  7. Prepare the Chocolate Mousse Filling:
  8. In a saucepan over medium heat, combine coconut milk, maple syrup, and coconut oil. Stir until warm and combined.
  9. Lower the heat and add both types of chocolate. Stir continuously until fully melted and smooth.
  10. Let the mixture cool slightly for 5–10 minutes.
  11. Assemble the Cake:
  12. Pour the cooled chocolate mousse over the crust in the pan.
  13. Smooth the top with a spatula if needed.
  14. Chill to Set:
  15. Refrigerate the cake for 2–3 hours, or until the mousse is firm to the touch.
  16. Keep chilled until ready to serve.
  17. Serve and Store:
  18. Garnish with whipped coconut cream, shaved chocolate, berries, or chopped nuts if desired.
  19. Store covered in the refrigerator for up to 2 days. Not recommended for freezing

Notes

  • Substitute hazelnuts with sunflower seeds or more oats for a nut-free version.
  • Use semi-sweet chocolate or increase maple syrup for a sweeter mousse.
  • Add espresso powder or vanilla extract to enhance the flavor.
  • Individual servings can be made in silicone muffin molds.
  • If you don’t have a springform pan, line a standard cake pan with parchment for easy removal.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasdishes.com/vegan-chocolate-mousse-cake/