This vegan chocolate mousse cake is so easy to put together, requires only a few kitchen tools, there’s no baking required, and it only takes 30 minutes to prepare!
What you’ll get is this rich, smooth and decadent cake that has the perfect balance of sweetness. The base is a gorgeous nutty and chocolatey addition that adds depth and the ideal complement to the mousse.
This one is for all the chocolate lovers out there.
This post may contain affiliate links, for which we earn a small commission at no additional cost to you. Read our full disclosure.
Kitchen tools needed to make this vegan chocolate mousse cake
The items that you’ll need to execute this cake are:
- Food processor
- Blender (optional)
- Small saucepan (optional)
- Measuring spoons and cups
- 8-inch springform cake pan
- Unbleached parchment paper
- Silicone spatula
Learn more about our essential vegan kitchen tools.
Benefits of a no-bake chocolate mousse cake
The awesome benefits of not having to bake a cake are pretty obvious. You can put it in the fridge to set for a few hours and FORGET ABOUT IT. Sorry, I don’t mean to shout, but honestly, this takes no more than 30 minutes to put together, and then you can leave it in the fridge until you’re ready to eat it. It’s that simple!
This cake is also gluten-free, so no obscure or million and one different flours that can sometimes be found in gluten-free baked cakes. All it needs is the creaminess of the coconut cream, silken tofu and richness of the melted vegan chocolate. A base that can be modified easily to your needs, and you have yourself a winner.
This cake is free from the following things:
- Nuts (optional, see tips)
- Aquafaba (chickpea water)
I mean, look at how creamy and fluffy that looks!? I need to stop drooling…
Tips for making this easy no-bake chocolate cake
Here are a few tips for you to get the best results with this delicious cake.
- Do NOT skip the chilling time. If you do, you’ll get a bit of a loose mousse mess when you release it from the springform pan.
- If you chill it overnight and it’s still not completely set on touch, you can pop it in the freezer until it does set. This though, shouldn’t be the case. It may depend on the silken tofu and the coconut cream that you use.
- I prefer to use a coconut cream that has a thickening agent like guar gum. This will help the mousse thicken and create a wonderful, even look. Learn more about this over on our post about how to make coconut whipped cream.
- I like using walnuts in the base of this chocolate mousse cake; however, you can use almonds or hazelnuts and still get a similar result.
- If you want to make this a nut-free cake, you can use buckwheat buckinis instead of the walnuts in the base, just add an additional teaspoon of coconut oil. You can also try oats or desiccated coconut, I’m not talking from experience on those, just what I think would work.
- Make sure to keep this cake in the fridge, especially if it’s a warm day. It can sit out for a couple of hours comfortably if it’s a cooler day but for the best clean slices, keep it refrigerated.
- This cake can easily be frozen for longer-term storage and can be slightly thawed out in the fridge before serving.
Other dessert recipes you’ll love:
- Classic Vegan Chocolate Cake
- Fluffy Vegan Chocolate Mousse
- Easy Vegan Carrot Cake
- Vegan Chocolate and Pear Loaf Cake
- Vegan Banana Cake with a Chocolate Ganache
- Decadent Vegan Chocolate Truffles | 4 Easy Recipes
If you try this vegan chocolate mousse cake, let me know! Would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram, or share your photo of the recipe on Pinterest.Print
Join the MV community
You’ll get a neat summary of our content each week, as well as some behind the scenes of what’s happening! See you on the inside 😉