This heavenly vegan chocolate mousse cake is a dream come true. A crunchy gluten-free chocolate hazelnut crust topped with a rich and decadent chocolate mousse filling and clouds of freshly whipped chocolate coconut cream. The perfect dessert to impress your chocolate loving friends.

No joke, this delicious vegan chocolate cake is my new favorite chocolate dessert. I am a huge chocolate fanatic and what could be better than chocolate on top of chocolate on top of chocolate. It’s seriously to die for. My husband (not exactly a  sweet tooth) couldn’t stop raving about it. That’s when I know, I really nailed it. 😛

Don’t be fooled by this beautiful fancy looking cake. It is prepared in under 30 minutes and takes about 3 hours to set, which means that you can easily make it the night before or the morning of whatever big occasion you have going on.

How to prepare this vegan chocolate mousse cake:

Preheat the oven to 350 degrees Fahrenheit. Grease the bottom of an 8 inch springform pan with coconut oil, assemble and set aside.

For the crust add oats, hazelnuts and cacao powder into a food processor. I use my beloved kitchen aid processor. It is super practical for smaller quantities and works much better than any other processors I’ve had at a reasonable price.

Pulse until crumbly, then add maple syrup and coconut oil. Process into a moist mixture for about 30 seconds. Make sure the dough holds together. If not, add a little bit more maple or coconut oil. Firmly press dough into the bottom of the pan. Bake for about 10-15 minutes until the crust appears golden brown. Let sit for about 15-20 minutes before adding the filling.

Meanwhile prepare the chocolate mousse filling. Heat coconut milk, coconut oil and maple syrup in a small saucepan over medium heat and stir. Turn heat to low and add chocolate. Stir until chocolate has completely melted. Let cool for about 5-10 minutes. Then pour chocolate filling into your springform.

Refrigerate for about 2-3 hours until it is set. Press down on the top with your finger to see if the chocolate cake has fully set. 

Garnish to serve with some extra chocolate infused coconut whipping cream. Some fresh berries would make a great addition as well. 

The cake is best stored in the refrigerator for up to three days or in the freezer for up to one week. Make sure to take the cake out of the freezer 30-40 minutes before serving. 

This is seriously. one of the best chocolate desserts I’ve ever made. If you are chocolate freak like me, don’t waste any time and start prepping. 

Consider trying these chocolate desserts:

Chocolate Peanut Butter Bread
Vegan Blood Orange Dark Chocolate Tart
Paleo Chocolate Mug Cake
Paleo+Vegan Chocolate Fudge
Paleo Chocolate Hazelnut Truffles

If you happen to make this delicious vegan chocolate mousse cake, please let me know! I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.

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Vegan Chocolate Mousse Cake

Yield: 8-10

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 3 hours

Total Time: 3 hours 30 minutes

This heavenly vegan chocolate mousse cake is a dream come true. A crunchy gluten-free chocolate hazelnut crust topped with a rich and decadent chocolate mousse filling and clouds of freshly whipped chocolate coconut cream. The perfect dessert to impress your chocolate loving friends.

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Ingredients

Crust

• 1 1/2 cups gluten-free oats
• 1/2 cup hazelnuts
• 1 tbsp cacao powder
• 5 tbsp coconut oil
• 2 tbsp maple syrup

Filling

• 1 ½ cans of full-fat coconut milk
• 6 oz Lily’s Extremely Dark Chocolate (sub with stevia sweetened or semi sweet chocolate)
• 10 oz unsweetened dark chocolate (sub with unsweetened chocolate)
• ¼ cup maple syrup
• 2 tbsp coconut oil

Instructions

1.) Preheat the oven to 350 degrees Fahrenheit. Grease an 8 inch springform pan with coconut oil and set aside.

2.) For the crust add oats, hazelnuts and cacao powder into a food processor. Pulse until combined, then add maple syrup and coconut oil. Process into a moist mixture for about 30 seconds. Firmly press dough into the bottom of the pan. Bake for about 10-15 minutes until the crust appears golden brown. Let sit for about 15-20 minutes before adding the filling.

3.) Meanwhile prepare chocolate mousse filling. Heat coconut milk, coconut oil and maple syrup in a small saucepan over medium heat and stir. Turn heat to low and add chocolate. Stir until chocolate has completely melted. Let cool for about 5-10 minutes. Then pour chocolate filling into your springform. *

4.) Refrigerate for about 2-3 hours until it has set.

5.) Garnish to serve and store leftovers in the refrigerator for up to two days.

Recommended Products

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  Food Processor
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  Unsweetened Chocolate
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  Springform Pan