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The very best vegan triple chocolate mousse cake. Cashews blended into an extra smooth and creamy vegan chocolate mousse and spread over a chocolate nut based crust, chilled until firm, and topped with sweet dark chocolate. 3 layers of rich and creamy chocolate. And did I mention no-bake, super easy, vegan, healthy…ish, and so delicious.
We made it to Friday, and as you guys know, Friday’s need chocolate. Yes, even in January. I know you might be on some kind of New Year’s diet, but this is as clean (and delicious) as a cake can get. And let’s just be real, all Friday’s, no matter what time of the year, need something sweet and delicious.
This is your January cake.
Here’s the deal, you guys know me, I’m not one to share many vegan recipes. This is mostly due to the fact that I love dairy. Especially anything goat milk related…kinda weird, but honestly, goat milk is a true delicacy, and so good for you. I try to find a way to include it in as many recipes as possible.
But some recipes just magically turn out completely vegan, even when I wasn’t trying. Which is exactly what happened with this cake, and you know, I kind of love it.
One of the most asked questions I get, especially through Instagram, is what inspires me. I’ve said this before, but I find inspiration everywhere I look. It can be a color, a change of seasons, rotting bananas, literally anything. The one thing that’s consistently inspiring me however, are the people around me. There’s nothing I love more than creating recipes for others.
With my mom’s birthday falling on a Friday this year, I knew I needed to bake up some chocolate goodness. She is very much about the classic chocolate cake, but what she loves even more than cake is chocolate mousse. This got me thinking, why not finally make a chocolate mouse cake, but healthify it a bit for “Healthy January”?
And that’s how this chocolate mousse cake came to be. Oddly, I didn’t have it ready in time for my mom’s actual birthday, so she got this cake instead. But, I did share this cake with her after lunch one day this week, kind of a post birthday dessert.
Verdict? She LOVED it!
Let me take you through this mousse cake layer by layer.
Layer 1: walnuts, dates, coconut, cocoa powder, and flaky sea salt. This might sound odd, but it tastes just like a brownie, and it is so good.
Layer 2: soaked cashews, coconut milk, cocoa powder, vanilla, and a touch of coffee. Oh this mousse. There’s truly nothing better than this mousse. I could eat it by the spoonful. The key to the silkiest, smoothest, vegan “mousse” is boiling the raw cashews to make them extra soft and easier to blend up. When they’re plump and soft, they blend into the smoothest consistency that truly resembles a real mousse. I like to add a touch of vanilla and coffee, to really bring out the chocolate flavors. So good.
Layer 3: dark chocolate and creamy peanut butter. Why? Because an extra layer of chocolate is always a very good idea. Using peanut butter, keeps the chocolate soft, so it’s easier to cut through and doesn’t break apart. Plus, it’s just delicious.
And now you see, right? Best chocolate mousse cake that happens to be on the healthier side, and a million times easier than a classic mousse cake. Love!
Some notes.
It’s really is important to take the time to boil the cashews and let them soak. Because of this, the prep time on the cake is a little longer, but it’s my no means hard.
And, this cake does need to chill a bit, so plan ahead! The mousse can get soft, so be sure to keep the cake in the fridge until ready to serve.
On that same note, since the cake is chilled, the chocolate on top can be a little hard to cut through. My tip? Run your knife under hot water, wipe it dry, and then cut. This works every time and gives you perfect slices.
Other than that, there’s nothing too hard or tricky. In fact, it’s really easy, just a lot of blending and then chilling!
Perfect thing to make over the weekend…or tonight, which I highly recommend. Because Friday’s beg for sweetness.
Enjoy!
If you make this vegan chocolate mousse cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:Â
Vegan Triple Chocolate Mousse Cake
Servings: 8
Calories Per Serving: 1335 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Crust
- 1 cup raw walnuts
- 1/2 cup raw unsweetened coconut flakes
- 1 1/2 cups (about 10 ounces) pitted packed dates
- 1/2 cup unsweetened cocoa powder
- 1 pinch flaky sea salt
Chocolate Mousse
- 2 cups raw cashews
- 1 cup full fat coconut milk*
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon instant coffee powder
- 2 teaspoons vanilla extract
- 1/4-1/2 cup real maple syrup
- 8 ounces dark chocolate
- 2 tablespoons creamy peanut butter or almond butter
Instructions
- 1. To soak the cashews. Place the cashews in medium pot and cover with water. Bring to a boil over high heat. Boil 2 minutes, then cover and remove from the heat. Let the cashews soak for at 30 minutes or up to overnight. Drain well. 2. Meanwhile, make the crust. Line an 8-inch spring form pan with parchment paper. In a food processor, combine the walnuts, coconut, dates, cocoa powder, and a pinch of salt. Pulse until finely ground and the mix forms a ball, about 2-3 minutes. Press the mixture into the bottom of the prepared pan, making sure to pack it in tightly.
3. To make the mousse. Add the drained cashews, coconut milk, cocoa powder, instant coffee, vanilla, and maple syrup to a food processor or high powered blender. Pulse until smooth and creamy, scraping down the sides as needed, about 5 minutes. Taste, adding more maple syrup if needed to sweeten. Pour the mixture evenly over the crust. Press a piece of plastic wrap over the mousse. Transfer to the fridge and chill for at least 2 hours, or overnight.If you mouse is still pudding like, transfer to the freeze and freeze until firm.4. In a small, microwave safe bowl, melt together the chocolate and peanut butter until smooth, about 30 second to 1 minute. Let cool 5 minutes and then spread the chocolate overtop the cake. Return to the fridge to set up, about 10 minutes or until ready to serve. 5. Slice and serve! Keep the cake stored in the fridge (or in the freeze if your mousse is on the looser side*).
Notes
*It is important to use full fat coconut milk that is not too watery. You want to use the creamiest, thickest coconut milk. If you open your can of coconut milk and there is water, do not use the water, use the creamy white milk/cream that has separated from the water.
*If your mousse is too thick, add 1-2 tablespoons additional coconut milk at a time to help it blend the mousse.
*Depending on the consistency of your coconut milk, you may end up with a mousse that is thinner and will not set up as easy. If this is the case, keep the cake stored in the freezer. To serve, remove from the freezer 5 minutes before cutting. Run your knife under hot water, then wipe dry, and cut.Â
No words. Find it difficult to resist especially the chocolate cakes
Thank you Helene!
Was so excited to try this recipe! Question though. When I made the mousse it was obviously more thin than a traditional mousse with whipped cream, and after chilling for a few hours it still seemed more pudding like and hadn’t really set. I put it in the freezer to give it a boost and hopefully that works. What do you think happened?
HI! What percent fat did you use for the coconut milk? Was there anything you had changed about the recipe? Any more info you can give would be great in order to help you! I am sure it will firm up in the freezer! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
how scrumptously wonderful with cashews and almond butter in place of the usual, and cholate-y too, thank you for this wonderful dessert recipe
Thank you so much for trying this Sabrina! I am so glad you loved it!
Making this tonight and am so excited! When it comes to the parchment paper, do you line the sides of the springform pan too, or just the bottom?
Hey Alison! I just line the bottom of the pan. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Wow so yummy! Decadent and great ingredients. Thanks so much!
Thank you! I am so glad you loved this!
Holy Moly – this looks sensational!!
Rebecca | http://www.peppermintdolly.com
Thank you so much Rebecca!
I’ve just started my journey as a vegan person. That looks so delicious and I’m so happy I can try it. I can’t wait! Thank you!
I hope you love this Betty! Thank you!
My hubby and I have been fans of yours for years and we went vegan 4 months back. We’ve tried most of your vegan recipes and your crazy high standard of great tasting food reflects onto all of your vegan food as well. The flavors are SPOT ON! Personally, I’ve had way more fun with your vegan recipes and felt way more creative in the kitchen than ever before! And I know your animals are treated amazingly, but most of us who use your recipes don’t have the luxury of owning small farms. So the health and treatment of the animals from the company’s that we end up supporting is nowhere near your level of goodness 🙂 So thank you for making plant-based eating so easy for us!!!
Hi Liz! I am so happy to hear that you are loving a vegan lifestyle and that my recipes are making it fun! I hope you continue to love the recipes on my blog!
I can’t stop looking at the photos… The mousse texture looks incredible! I always love your recipes, but your healthy January recipes are always my favorite. 🙂
I am so glad you love this recipe and I hope you try it Caroline!
This looks amazing!! I am definitely going to try it out!! I also agree that Friday’s just make you want something sweet, haha.
Thank you so much Alexis!
This looks so rich and amazing! I have dates sitting in my pantry that I was debating what to use in….problem solved!
Thank you so much Christina! I hope you love this!
Another fantastic recipe!!! Don’t miss the dairy or sugar AT ALL. Thank you, Tieghan!
I am so happy to hear that Jeannine!
Tieghan,
I’m starting to think both you and your brother went down to the crossroads…
I just love your tip about adding peanut butter to the chocolate to keep the consistency perfect. What a great idea, thanks for sharing. I bet it was a challenge to photograph with the hot lights! As always, the pics came out beautifully.
Thank you so much Nan!
I need this. right now.