Welcome to chocolate heaven! This Vegan Chocolate Mousse Cake is a dream come true for anyone with a sweet tooth, whether you follow a plant-based diet or simply love decadent desserts. The contrast between the rich, fudgy base and the light, airy chocolate mousse topping creates an irresistible texture that will have everyone asking for seconds.
What makes this dessert truly special is how it manages to be utterly indulgent while remaining completely dairy-free. The secret lies in the careful balance of high-quality cocoa and the clever use of plant-based ingredients that create that signature mousse texture without a drop of heavy cream in sight.
Why You’ll Love This
- No Baking Required: This is a no-bake dessert that comes together without ever turning on your oven!
- Dietary-Friendly: Perfect for vegans, those with dairy allergies, or anyone reducing animal products in their diet.
- Make-Ahead Magic: Prepare this cake the day before your gathering for maximum flavor and convenience.
- Impressive Presentation: Looks like you spent hours in the kitchen, when it actually takes just 45 minutes of active time.
- Customizable: The basic recipe is a canvas for your favorite add-ins and toppings.
Ingredients
- 2/3 cup (150 mL) dairy free milk, room temperature
- 1 1/2 cups (188 g) all purpose flour or gluten free 1:1 baking flour, sifted
- 1/2 cup (48 g) Dutch-process cocoa powder, sifted
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp sea salt
- 1 cup (200 g) granulated sugar
- 1/4 cup (55 g) light brown sugar
- 1/4 cup (57 g) unsalted vegan butter, melted and cooled to room temperature
- 1/2 cup (110 g) dairy free yogurt, room temperature
- 1/2 tsp vanilla extract
- 1/2 cup (120 mL) HOT coffee (can be brewed or instant)
- 1 cup (240 g) vegan dairy free chocolate
- 3 cups (720 mL) heavy vegan cream, divided and cold
- 1 batch vegan chocolate ganache
Instructions
- Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper, grease the sides with oil, and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and sea salt. In a large bowl, whisk together the dairy free yogurt, vegan butter, brown sugar, granulated sugar, and vanilla extract. Gradually mix in the flour mixture while adding the dairy free milk, and then incorporate the HOT coffee until the batter is combined.
- Pour the batter into the prepared springform pan and bake for 33-35 minutes or until a toothpick comes out clean. Cool the cake in the pan for 30 minutes, then remove, level the top with a knife, and place back into the pan to fully cool for 1-2 hours.
- Chill a mixing bowl and whisk attachment in the freezer. Heat 1 cup (240 mL) of heavy cream until hot (around 100°F) and pour over the vegan chocolate in a heat-safe bowl. Let it sit for a few minutes before whisking into a smooth ganache and allowing it to cool to room temperature. Meanwhile, whip the remaining cold heavy cream in the chilled bowl to stiff peaks, then fold in the ganache and mix until combined.
- Pour the chocolate mousse over the cooled cake layer and smooth the top with an offset spatula. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
- Heat the vegan heavy cream until hot and pour over the chocolate chips in a bowl. Let the mixture sit for 2-3 minutes before whisking into a smooth ganache. Cool at room temperature for 30 minutes.
- Once the ganache has cooled, pour or spread it over the mousse layer. Refrigerate for 20-30 minutes to set.
- Release the cake from the springform pan, decorate with berries, and serve immediately. Store leftovers in an airtight container in the freezer for up to 2 months.
Tips & Variations
- Avocado Selection: Use perfectly ripe avocados—they should yield slightly to gentle pressure but not be mushy.
- Cookie Options: Try Oreo cookies (yes, the original ones are accidentally vegan!) or any vegan graham crackers for the base.
- Flavor Boost: Add 1-2 tablespoons of espresso powder to enhance the chocolate flavor without adding coffee taste.
- Nutty Twist: Mix 1/2 cup of chopped toasted hazelnuts into the crust for a Nutella-inspired variation.
- Troubleshooting: If your mousse isn’t setting properly, place it in the freezer for 30 minutes before serving.
- Chocolate Quality: Use the best quality vegan dark chocolate you can find—it makes a noticeable difference in the final flavor.
Serving Suggestions
This Vegan Chocolate Mousse Cake pairs beautifully with a small dollop of coconut whipped cream and a sprinkle of shaved dark chocolate. For a restaurant-worthy presentation, serve each slice with a few fresh raspberries or strawberries and a light dusting of cocoa powder.
For a complete dessert experience, offer alongside a shot of espresso or a glass of almond milk for the little ones. The slight bitterness of coffee wonderfully complements the rich chocolate flavors in this decadent treat.
Notes
- Store covered in the refrigerator for up to 3 days.
- For easier slicing, run your knife under hot water and wipe dry between cuts.
- This cake can be frozen for up to 1 month—thaw overnight in the refrigerator before serving.
- The mousse will be set when it feels firm to the touch but still has a slight jiggle.
FAQs
Can I taste the avocado in this cake?
No, the rich chocolate flavor completely masks any avocado taste. The avocados provide the creamy texture without contributing to the flavor profile.
What if I don’t have a springform pan?
You can use a regular cake pan lined with parchment paper with extra hanging over the sides to help lift the cake out after it’s set.
Can I make this without a food processor?
Yes, you can use a high-powered blender instead. For the crust, you can place cookies in a zip-top bag and crush them with a rolling pin.
Is this cake gluten-free?
It can be! Simply use gluten-free cookies for the crust, and ensure all other ingredients are certified gluten-free.
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