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sliced vegan chocolate mousse cake

Ultra Decadent Vegan Chocolate Mousse Cake (No Nuts)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Britt Berlin
  • Prep Time: 30
  • Chilling Time: 180
  • Cook Time: 20
  • Total Time: 3 hours 50 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This vegan chocolate mousse cake is light & fluffy yet ultra rich with layers of fudgy brownie, 3 ingredient chocolate mousse, & 2 ingredient chocolate ganache!



Vegan Brownie:

  • 3/4 cup (100 g) all-purpose flour or gluten free 1:1 baking flour
  • 1/4 cup (25 g) grams cocoa powder
  • 1/8 tsp sea salt
  • 1/4 cup (56 grams) vegan butter or coconut oil, melted
  • 3 ounces vegan chocolate chips
  •  3 tbsp (40 mL) aquafaba or soy milk
  • 1/3 cup (75 g) granulated sugar
  • 1/4 cup (50 g) brown sugar
  • 1 tbsp ground flaxseed mixed with 1/4 cup coffee (you can sub water) or 1/4 cup (50 g) unsweetened applesauce, room temperature
  • 1 tsp vanilla extract
  • Additional 1/2 cup (80 grams) vegan chocolate chips

Vegan Chocolate Mousse:

  • 1 cup (170 g) vegan dairy free chocolate
  • 3 cups (720 mL) heavy vegan cream, divided and cold
  • 1/4 cup (57 g) vegan butter
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract

Chocolate Ganache:

  • 1/2 cup (85 g) vegan dairy free chocolate
  • 1/2 cup (120 mL) heavy vegan cream


  1. Please read through the instructions first before beginning, and measure out ingredients for the brownie layer. 
  2. Prep: 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. Make sure that the ground flaxseed is mixed with the coffee and set aside.
  3. Make the brownie batter: Heat the vegan butter in a microwave safe bowl until hot in the microwave. Then add in the chocolate chips and stir to melt the chocolate. Once the chocolate is completely melted, add in the cocoa powder and whisk to combine. Then add in the ground flaxseed mixture, aquafaba, sugar, brown sugar, and vanilla, and whisk until the sugar is integrated into the wet mixture. Then add in the flour  and sea salt, and whisk in the dry ingredients JUST until incorporated, being careful not to over mix. Then fold in the chocolate chips.
  4. Bake the brownie cake layer: Pour the batter into the springform pan and bake for 20-22 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 fridge to chill while you prepare the mousse. 
  5. Prep for the mousse: Place a large bowl or stand mixer bowl into the freezer, along with the whisk attachment. 
  6. Make the chocolate mousse: In a microwave safe bowl or in a saucepan over medium-low heat, heat 1 cup (240 mL) of the heavy cream with the vegan butter until melted and hot. Once hot, pour over the chocolate chips in a separate heat safe bowl. Allow the mixture to sit for a few minutes to melt the chocolate (make sure that the chips are fully submerged). Then whisk the mixture until the chocolate is completely melted into the heavy cream, like a ganache. Set aside. Then in the chilled bowl, add in the remaining vegan heavy cream. Begin to cream the heavy cream until you reach stiff peaks. Add in the vanilla and sea salt, and whisk just until integrated. Then pour in the chocolate mixture, and mix again on medium-high speed, scraping the bowl as needed.
  7. 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 fridge to chill for 3 hours, preferably overnight with a piece of plastic wrap over it to prevent drying out. 
  8. Make the chocolate ganache: An hour before ready to serve, prepare the chocolate ganache by heating the vegan heavy cream again until hot. Pour the hot heavy cream over the chocolate chips in a heat-safe bowl. Let the chocolate sit for 2-3 minutes to melt fully submerged in the cream. Then whisk until smooth. Set the ganache aside to cool for 30 minutes at room temperature.
  9. Pour the ganache over the mousse: Once the ganache reaches room temperature, pour or spoon the ganache over the top of the set chocolate mousse. Place the chocolate mousse cake back into the fridge to set for 20-30 minutes before serving.
  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. 
  11. Storage: store any leftovers in an airtight container in the freezer for up to 2 months.


Gluten Free: If your’e not gluten free, feel free to use all purpose flour. Otherwise, I recommend using King Arthur Measure for Measure gluten free flour.


  • Serving Size: 1 slice
  • Calories: 127
  • Sugar: 17.7 g
  • Sodium: 398.5 mg
  • Fat: 0.6 g
  • Saturated Fat: 0.4 g
  • Carbohydrates: 26.9 g
  • Fiber: 2 g
  • Protein: 1.8 g
  • Cholesterol: 0 mg