Creamy and silky smooth no-bake and easy vegan chocolate mousse cake that is made with lots of whole foods and no added sugar! The mousse layer is rich in creamy texture and chocolate flavour yet fluffy and so delicious on the raw chocolate brownie base. Perfect chocolate dessert for all chocolate lovers.
*This post may contain affiliate links. For full disclosure visit our Affiliate Disclosure page.
Table of Contents
Main ingredients and substitutions
Almond: almond is one of the ingredients for the raw chocolate brownie base. I like using almond in my recipe as they give a lovely fragrance and texture to baked goods or no-baked goods in this case! If you want to avoid nuts, you can make this recipe nut-free by swapping almonds with oats or seeds.
Dates: I used Medjool dates in both the base and mousse to sweeten them naturally! Dates are such an amazing natural sweetener with vitamins and minerals to sweeten baked goods(or no-baked goods!). I like using Medjool dates as they are the juiciest of all dates I have tried, but if you can’t find them you can use other types of dates too.
Cacao powder: Cacao powder is used to give a nice chocolate flavour to the base and mousse. Don’t use cocoa powder here! Cocoa powder contains sugar and other things in it already so it would alter the taste of the final product. You can also use carob powder if you like.
Aquafaba: Wondering what aquafaba is? Aquafaba is a leftover juice from when you cook chickpeas! When I first heard about it, I was sceptical. But it actually does make nice vegan meringue when whipped with an electric mixer. I use aquafaba when I want to make pancakes super fluffy but this time it helped me achieve the rich and airy texture that I was looking for in the mousse!
Coconut milk: I used the fat part of canned coconut milk that separates on top for the base of the mousse. The cream is rich in fat so it creates an amazingly rich texture. If you want to sub, you can use tofu instead too, it makes it low-fat high protein chocolate mousse but still tastes great!
Vegan milk chocolate: I added vegan milk chocolate to the mousse to make it extra rich and chocolaty. If you want to make this recipe completely refined sugar-free, choose the one that has no added sugar.
Maple syrup: I added some maple syrup to sweeten up a tad more. You can use other syrups too such as agave syrup, date syrup, etc.
Soy cream: I used some soy single cream to make a ganache top.
*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!
Recommended equipment for this recipe
Cake tin: I used my 18cm (7in) cake tin for this recipe. You can use a circle or square tin, whatever shape as long as the size is the same.
Parchment paper: It makes it a lot easier to remove the cake from the tin if you line it beforehand. Simply cut a piece of parchment paper the size of the bottom and side of the tin, spread a thin layer of oil or vegan butter then line inside.
Food processor: I used my KitchenAid food processor to make both the base and the mousse layer. I love KitchenAid as it’s so easy to use and efficient at blending and blitzing.
How to make this vegan chocolate mousse cake
Step 1: Make the base
The first thing to do is make the base! It’s super simple. Add all the ingredients for the raw chocolate brownie base into the food processor and blitz until it makes a firm dough. Transfer the mixture to a cake tin and press it down to the bottom firmly using your fingers or the bottom of a drinking glass. Set the base in the fridge while making the mousse!
Step 2: Make the vegan chocolate mousse cake filling
To make the chocolate mousse layer is very simple too! First, melt the vegan milk chocolate and pre-soak the dates in hot water until they are softened for about 20 mins. Then put all the ingredients for the mousse except the aquafaba in the food processor and blend until smooth and creamy. Set aside.
In a large bowl, beat the aquafaba until it’s fluffy and makes a peak, about 8-10 mins with an electric hand mixer or stand mixer. Add the chocolate mixture to the aquafaba and mix on low speed until they are just combined. Don’t over mix! If you do the mixture will deflate and won’t be fluffy.
Pour the mousse over the raw chocolate brownie base. Smooth the top evenly and set it in the fridge for 6 hours or overnight. You can also speed up the process by placing it in the freezer for 3-4 hours.
Step 3: Make the chocolate ganache top
To make the ganache top, simply mix the vegan milk chocolate and soy cream until smooth. Once the cake is set, spread the ganache on top evenly and decorate the cake with strawberries, blueberries, and some shaved chocolates. Slice and enjoy!
Serving tips and ideas
- For a beautiful presentation, slice it with a warm knife for clean edges and serve each piece on its own plate with fresh berries and a mint leaf.
- Top slices with a dollop of vegan whipped cream, a sprinkle of cacao nibs for crunch, or a drizzle of melted vegan caramel for extra decadence!
- Add a scoop of vegan ice cream on the side and drizzle some berry syrup for a sweet and tart heavenly bite!
Expert tips and tricks
Mix the chocolate mixture and aquafaba gently
Be careful not to beat too much when you are mixing the two mixtures. Aquafaba can deflate if you mix it with the chocolate mixture too vigorously at high speed. Once you have done beating aquafaba, turn the speed down to the lowest and mix them as quickly and gently as you can.
Use fresh and juicy dates
Use fresh and juicy dates! Avoid using old, dry ones as they can make the base crumbly and not tasty. If the dates you are using is fresh but not as juicy as Medjool dates, soak them in hot water for 15-20 mins until they are softer then follow the instruction.
Warm up the knife before cutting
The ganache top can be a little harder than the mousse layer. While I love the combination of the slight crunch of the ganache and airy mousse cake, it might be a little difficult to cut into it. If this happens, warm up the cake knife on a stovetop then carefully cut the cake.
Recipe variation
- For a nut-free version, replace the almonds in the base with an equal amount of rolled oats or sunflower seeds. Easy swap but tastes as delicious!
- If you want to add a unique twist to it, add a teaspoon of orange zest, a splash of peppermint extract, or a pinch of cinnamon to the mousse mixture before blending for a different flavour profile!
- Before the mousse sets, gently swirl in a few tablespoons of raspberry or strawberry jam for a pretty marbled effect and fruity kick!
How to store
- In the Fridge: This is the best place for teh cake. Store the whole cake (or slices) in an airtight container in the refrigerator. It will stay fresh and delicious for up to 2 days.
- At Room Temperature: Due to the creamy mousse layer, it’s not suitable for storing at room temperature for more than an hour or two while serving.
- In the Freezer: For longer storage, you can freeze it. Place the whole cake or slices in a freezer-safe airtight container. It will keep for 2-3 months. Thaw in the fridge before serving.
Q and A
Can I use something else other than coconut milk?
I’m sure you can use tofu instead of coconut milk. The texture should be very similar but it might be less rich because of the less fat content.
Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!
You will LOVE this vegan chocolate mousse cake because they are:
- rich and creamy
- smooth and fluffy
- chocolaty
- easy to make
- healthier
- wholesome
- simply delicious
Want more recipes like this?
Try my other delicious cake/chocolate recipes you might enjoy!
Visit the cake page and recipe page for more delicious recipes!
Please leave a comment and rate this recipe in the comment section below if you like this recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!
Recipe Card
Print
No-Bake Vegan Chocolate Mousse Cake
- Total Time: 6 hours 30 minutes
- Yield: 8 slices
- Diet: Vegan
Description
Creamy and silky smooth no-bake vegan chocolate mousse cake that is made with lots of whole foods and no added sugar! The mousse layer is rich in cream texture and chocolate flavour yet fluffy and so delicious on the raw chocolate brownie base. The best part is it’s so decadent yet easy to make! Perfect chocolate dessert for all chocolate lovers.
Ingredients
For the raw brownie base
- 1 cup (145g) almonds
- 1 & 1/2 cup (200g) fresh Medjool dates
- 1 tbsp cacao powder
For the mousse layer
- 1/2 cup (125ml) aquafaba
- 1 can coconut milk, only the fat part about 300g
- 1/2 cup (60g) vegan milk chocolate
- 1/2 cup (125ml) maple syrup
- 1/3 cup (30g) cacao powder
For the ganache top
- 1 cup (120g) vegan milk chocolate
- 2 tbsp soy single cream
Instructions
- Add all the ingredients for the raw chocolate brownie base into the food processor and blitz until it makes a firm dough.
- Transfer the mixture to a cake tin and press it down to the bottom firmly using your fingers or the bottom of a drinking glass. Set the base in the fridge.
- To make the chocolate mousse layer, melt the vegan milk chocolate and pre-soak the dates in hot water until they are softened for about 20 mins.
- Put all the ingredients for the mousse except the aquafaba in the food processor and blend until smooth and creamy. Set aside.
- In a large bowl, beat the aquafaba until it’s fluffy and makes a peak, about 8-10 mins with an electric hand mixer or stand mixer.
- Add the chocolate mixture to the aquafaba and mix at low speed until they are just combined. Don’t over mix!
- Pour the mousse over the raw chocolate brownie base. Smooth the top evenly and set it in the fridge for 6 hours or overnight. You can also speed up the process by placing it in the freezer for 3-4 hours.
- To make the ganache top, simply mix the vegan milk chocolate and soy cream until smooth. Once the cake is set, spread the ganache on top evenly and decorate the cake with strawberries, blueberries, and some shaved chocolates. Slice and enjoy!
Notes
When mixing the chocolate mixture and aquafaba, turn the speed down to the lowest and mix them as quickly and gently. as you can.
Use fresh and juicy dates and avoid using old, dry ones.
If the ganache is difficult to cut, warm up the cake knife on a stovetop then carefully cut the cake.
- Prep Time: 30 mins
- Resting time: 6 hours
- Category: no-bake dessert
Sarah says
What can I replace the coconut cream with that’s low fat? Can I use Greek yogurt or silken tofu instead?
Maiko says
Hi Sarah, I haven’t tried replacing the coconut cream but I think both Greek yoghurt and silken tofu would work. Just make sure that your Greek yoghurt isn’t too runny and has a similar consistency to coconut cream. Same for silken tofu, make sure you blend it until smooth and it has a similar consistency to coconut cream. Let me know how it goes!