This decadent and rich vegan chocolate mousse cake is an absolute dream! With fudgy brownie cake layered with an unbelievably smooth and fluffy eggless and dairy free chocolate mousse, this chocolate mousse cake is a crowd pleaser, whether you’re vegan or not!

Best Ever Vegan Chocolate Mousse Cake

The ultimate chocolate mousse cake (that’s undetectably vegan!)

If you love chocolate mousse and you love chocolate cake, then get ready for the ultimate dessert that just so happens to be naturally vegan, dairy free, and eggless.

This ultra rich and decadent chocolate mousse cake is layered with rich dark chocolate brownie cake and an irresistibly smooth chocolate mousse. Like biting into a cloud of chocolate followed by the fudgiest cake. It’s the ultimate chocolate lovers dessert.

And, this chocolate mousse cake just so happens to be made without coconut, without cashews, and without refined sugar.

slice of vegan chocolate mousse cake

What is mousse cake made of?

Traditionally, chocolate mousse cake is a layer of rich and soft chocolate cake with a thicker layer of creamy and smooth chocolate mousse on top. Sometimes, the cake will also have a layer of chocolate ganache on top, creating a triple chocolate mousse cake.

Chocolate mousse cake is an incredibly rich and decadent dessert that’s served to absolutely wow a crowd.

Now, for our purposes, we’re making a vegan chocolate mousse cake. But don’t worry- you honestly won’t be able to tell! So what’s in a vegan chocolate mousse cake then?

Ingredients:

Brownie cake layer:

  • Oat flour: this chocolate mousse cake is naturally gluten free using oat flour. If you don’t want to use oat flour, you can also swap in all-purpose flour. Just keep in mind that it won’t be gluten free then.
  • Cocoa powder: I go into depth as to what cocoa powder to use for baking in our vegan chocolate cake recipe. So please give that a read!
  • Coconut Sugar
  • Dairy free milk: any type can be used here. You’ll then mix this with apple cider vinegar to create a vegan buttermilk.

Vegan Chocolate Mousse Cake Filling:

  • Aquafaba: If you’ve never heard of aquafaba, don’t worry- it’s actually quite common! Aquafaba is just the chickpea brine water in your chickpea can. It acts much like egg whites when making meringue, and can double as a wonderful base for chocolate mousse to create a coconut free and nut free mousse.
  • Vegan chocolate: I recommend using Pascha Organics 100% or 85% dark chocolate. They’re the best quality vegan chocolate, and they’re very strict on their Fair Trade practices (meaning they practice what they preach- really not as common for brands these days, so Pascha is a diamond in the ruff!).
  • Coconut sugar
  • Cream of tartar: don’t worry- cream of tartar is actually vegan, despite it’s name. It’s made as a byproduct in the wine-making process. It acts as a great stabilizer for meringue, even vegan.
sliced chocolate mousse cake

How to make vegan chocolate mousse cake from scratch

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

The brownie cake layer

This brownie cake layer is super simple to make and is actually based off of my vegan chocolate sheet cake.

  1. Whisk together the dry ingredients.
  2. Then whisk together the wet ingredients in a separate bowl.
  3. Add the wet to the dry, and mix together until you achieve a chocolate batter.
  4. Pour the batter into a springform pan, and bake!

Once the brownies cake layer is baked, we’ll actually let it cool in the pan. This is because we’re going to assemble the chocolate mousse cake right in the pan. Once the brownie layer is cooled to room temperature, we’re actually going to chill it even further by placing it into the freezer.

This step is crucial, as we want a cool base for the chocolate mousse to lay upon. Any warmth, and you risk melting your chocolate mousse.

The chocolate mousse cake filling

Once your cake layer is ready, it’s time to make the chocolate mousse cake filling. This part of the recipe is actually based off of another one of my recipes: the aquafaba chocolate mousse! For all of the tips and tricks for making a vegan chocolate mousse from aquafaba, be sure to check out that blog post.

But the main instructions for this chocolate mousse cake can be found down below in the recipe card, as well as here for an overview.

Tips & tricks for chocolate mousse cake

  • Keep this chocolate mousse cake in the fridge or freezer when not slicing: this is because aquafaba can sometimes soften, quite quickly too if temperatures are hot enough. It’s best to serve and slice the cake within 20 minutes, then store the remainder of the cake in the fridge or freezer until someone wants another slice.
  • If you don’t need a gluten free vegan mousse cake: swap in all-purpose flour for the oat flour. Use 125 grams, or 1 cup, spoon & leveled.
  • If you can’t find vegan bar chocolate: you can use vegan chocolate chips as well.
  • Make your own oat flour: if you’re like me, then you love making your own oat flour! It makes the texture of the brownie layer even better, in my opinion. Simply pulse the oats with the arrowroot starch until finely blended.
slice of vegan chocolate mousse cake

You are just going to absolutely love this easy vegan chocolate mousse cake! It’s such a dream, and so decadent! Just the perfect almost no bake dessert for the summer time!

More vegan chocolate desserts:

Best Vegan Chocolate Cake Recipe

Fudgy Vegan Brownies

Best Vegan Chocolate Cupcakes

Double Chocolate Chip Cookies

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Best Ever Vegan Chocolate Mousse Cake

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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Best Ever Vegan Chocolate Mousse Cake

Easy Vegan Chocolate Mousse Cake (Gluten Free + Nut Free!)

  • Author: thebananadiaries
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This decadent and rich vegan chocolate mousse cake is an absolute dream! With fudgy brownie cake layered with an unbelievably smooth and fluffy eggless and dairy free chocolate mousse, this chocolate mousse cake is a crowd pleaser, whether you’re vegan or not!


Ingredients

Scale

Vegan Brownie Cake Layer:

  • 1 cup (100 grams)  oat flour, sifted 
  • 1/4 cup (25 grams) cocoa powder 
  • 1/2 cup (90 grams) coconut sugar 
  • 2 tsp arrowroot powder
  • 1/2 cup (100 mL) unsweetened dairy free milk + 1 tsp acv, room temperature, mixed before the batter
  • 1/2 cup (150 grams) unsweetened applesauce, room temperature 
  • 3 tsp baking soda + 1 tsp apple cider vinegar (DON’T mix until you’re about to add to the batter)

Vegan Chocolate Mousse:

  • 1 cup (7 ounces) vegan dark chocolate
  • 1 cup (210 mL) aquafaba*
  • 1 tsp cream of tartar
  • 1/2 cup (90 grams) coconut sugar

Instructions

  1. Please read through the instructions first before beginning, and measure out ingredients for the brownie cake layer. 
  2. Preheat the oven to 350F. Prepare an 8″ springform pan with 4″ walls by lining the bottom with parchment paper and greasing the edges of the springform pan with olive or cooking oil. Set aside. Prepare the vegan buttermilk by mixing together the dairy free milk and apple cider vinegar in a small bowl. Set aside to thicken. 
  3. Make the brownie cake batter: In a large bowl, whisk together the oat flour, cocoa powder, coconut sugar, and arrowroot powder. Set aside. In a medium bowl, whisk together the dairy free milk and acv mixture with the applesauce. Pour the wet mixture into the dry ingredients and whisk together until the dry ingredients have just combined with the wet. Then in a separate ramekin, mix the baking soda with the apple cider vinegar until it foams. Add immediately into the batter and mix together.
  4. Bake the brownie cake layer: Pour the batter into the springform pan and bake for 35 minutes, or until a toothpick comes out clean. Remove from the oven and allow the cake to cool in the springform pan for 30 minutes. Then transfer the cake in the springform pan still to the freezer to chill for 30 minutes. 
  5. Prepare the chocolate mousse: only after the brownie cake layer has chilled for 30 minutes in the freezer, prepare the chocolate mousse. 
  6. Melt the chocolate. In a microwave safe bowl or by tempering the chocolate over the stove, heat and stir the chocolate until melted. If using a microwave, use 30 second intervals, stirring in between each interval until the chocolate is about half way melted. Then stir the chocolate until melted, without heating it again. Set the chocolate aside to cool while you make the mousse.
  7. Prepare the vegan chocolate mousse. First start by adding the aquafaba, cream of tartar, and 2 tbsp from the coconut sugar into a stand mixer bowl with whisk attachment. Turn the stand mixer on to medium speed, mixing the aquafaba until it begins to foam. Once the mixture starts to foam, turn the speed up to high speed, and whip the aquafaba for 6-7 minutes, until soft peaks are achieved. Then add in the remaining coconut sugar. Turn the speed up to high speed again, and allow the mixture to mix for another 8-10 minutes, until medium peaks are achieved.
  8. Fold the chocolate into the mousse: once the peaks are achieved, pour the cooled chocolate into the mousse mixture. Use a rubber spatula to gently gold the chocolate into the mousse, using a “J” swoosh movement. Fold until the chocolate is evenly distributed throughout the mousse, being careful not to over mix the mousse and deflate it.
  9. Assemble the chocolate mousse cake: Pour the mousse on to the brownie cake layer, and use a rubber spatula to smooth the top. Place the mousse cake into the freezer to chill for 3 hours.
  10. Serve! Once the mousse cake is entirely set, use a butter knife to carefully run the edges of the mousse cake walls and sides of the springform pan to easily release the cake. Carefully release the springform cake walls and plate the mousse cake. Decorate with berries and server immediately. When not slicing, keep the mousse cake in the fridge or freezer. This is because at room temperate, aquafaba begins to soften quite quickly, so this cake shouldn’t be left out for more than 30 minutes. 
  11. Storage: store any leftovers in an airtight container in the freezer for up to 2 months.

Notes

Vegan chocolate: I recommend using Pascha Organics 100% or 85% dark chocolate here, either in bar form or chocolate chip form.

If not gluten-free: you can swap in 125 grams all-purpose flour for the oat flour. That’s about 1 cup, spoon and leveled. 

Store this chocolate mousse cake in the fridge or freezer when not serving.

Please read the full post for more details and tips!

Nutrition

  • Serving Size: 1 slice
  • Calories: 164
  • Sugar: 17.7 g
  • Sodium: 398.5 mg
  • Fat: 0.6 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 33.8 g
  • Fiber: 3 g
  • Protein: 3.1 g
  • Cholesterol: 0 mg

Keywords: vegan chocolate mousse cake, chocolate mousse cake, easy chocolate mousse cake