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.

No-Bake Vegan Chocolate Mousse Cake Shot from the front

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Kitchen tools needed to make this vegan chocolate mousse cake

The items that you’ll need to execute this cake are: 

  • Scales
  • 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.

No-Bake Vegan Chocolate Mousse Cake with slice coming out

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.

No-Bake Vegan Chocolate Mousse Cake side shot of inside

This cake is free from the following things:

  • Dairy
  • Eggs
  • Gluten
  • Nuts (optional, see tips)
  • Gelatine
  • Honey
  • Aquafaba (chickpea water)

I mean, look at how creamy and fluffy that looks!? I need to stop drooling…

No-Bake Vegan Chocolate Mousse Cake slice from the side

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. 

No-Bake Vegan Chocolate Mousse Cake slice with chunk taken out

Other dessert recipes you’ll love:

  1. Classic Vegan Chocolate Cake
  2. Fluffy Vegan Chocolate Mousse
  3. Easy Vegan Carrot Cake
  4. Vegan Chocolate and Pear Loaf Cake
  5. Vegan Banana Cake with a Chocolate Ganache
  6. 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

No-Bake Vegan Chocolate Mousse Cake

No-Bake Vegan Chocolate Mousse Cake

Yield: 8-inch cake - 10 slices
Prep Time: 30 minutes
Chill Time: 3 hours
Total Time: 3 hours 30 minutes

This no-bake vegan chocolate mousse cake is velvety, smooth and super easy to eat. With only 30 minutes to prepare, this cake is the perfect make-ahead treat!



  • 250g (8.82oz) vegan chocolate, melted*
  • ½ cup (100g/3.53oz) coconut oil, melted
  • 300g (10.58oz) silken tofu, preferably organic
  • 1 cup (230ml/7.78oz) coconut cream
  • 2 tbsp maple syrup
  • 1 tbsp cacao powder
  • 1 tsp vanilla extract
  • Pinch of good-quality salt


  • 5 medjool dates, pitted
  • 1.5 cups (150g/5.29oz) walnuts
  • ½ tsp vanilla extract
  • 2 tbsp cacao powder
  • 1 tbsp coconut oil, melted


  1. If you are melting your chocolate and coconut oil for the filling on the stove, place them in a small saucepan on low heat. Keep an eye on it and make sure to stir every few minutes. When it's almost completely melted, take it off the heat and give it a good stir. You don't want to burn it, the heat will continue to melt it. Once finished, set aside.
  2. For the base, place all ingredients in a food processor and pulse until finely ground. Bring a small amount of the mixture together with your fingers. If it's sticking together, it's ready.
  3. Line an 8-inch springform pan with parchment paper on the base and the sides. I brush the pan with a little oil to make sure that the parchment paper sticks to it and makes it easier to work with.
  4. Transfer the base mix to the pan and press it down evenly until it's nice and compact. Put it in the fridge to chill while you make the filling.
  5. When the chocolate and coconut oil has melted, transfer it into a jug that's easy to pour from.
  6. Add the silken tofu, coconut cream, maple syrup, cacao powder, vanilla extract and salt to a blender* and blend on medium until it's nice and smooth.
  7. While the blender is on low, remove the small-cap (usually the smaller clear part of the lid) of your blender and slowly start pouring in the melted chocolate and coconut oil mix. You can increase the speed to medium to speed up the process after the initial few seconds of pouring. This will help the cool ingredients (silken tofu and maple syrup if kept in the fridge) incorporate easier with the warm/hot ingredients (chocolate and coconut).
  8. Once it's all incorporated well, take the base from the fridge and pour the filling nice and evenly over the base. Scraping down the rest of the mix from the blender. Tap on the benchtop a few times to release some air bubbles to even out the filling on the top.
  9. Return back to the fridge for 3+ hrs. I like mine very set so overnight is best.
  10. Once the mousse is set, remove the cake from the springform pan and peel off the sides and the base parchment paper.
  11. Decorate with your choice of fruit, berries and chocolate. I like mine with chocolate and raspberries.


* I used 55% to add sweetness to the cake. Instead of buying chocolate bars, it's easier (and cheaper) to use chocolate chips or chunks. I buy mine at the bulk store.

* You can do this in the food processor, however, it's easier to do it in the blender as it's a liquid mix.

Nutrition Information:
Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 94Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 16mgCarbohydrates: 14gFiber: 1gSugar: 11gProtein: 2g

Nutrition information is a rough estimate calculated automatically. The accuracy of this information is not guaranteed.

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