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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
So today I turned 30 and on Friday! Lol! I’ve had my eyes on this recipe for a while and decided this would be a perfect birthday treat. I looovvveee it! It’s decadent and rich and I’m always, always about chocolate in my life. I didn’t have the dates that I prefer (date lady brand dates, have you ever had them? They will knock your socks off, try them!!) so I soaked my dates it hot water for about 5 minutes and that helped a ton to soften them up. Thank you for making such a delicious recipe <3
HAPPY BIRTHDAY! I hope you had the most amazing day, Makenzi! Also, I hope you absolutely love this recipe! Thank you so much! Oh, and I will have to try those dates! xTieghan
Can’t wait to try this recipe!! I want to make it today (Wednesday) to serve on Sunday…is that too early? Would love to know how long you think it’ll keep. Thanks!!
HI there! This will keep for up to 5 days (probably longer) in the fridge. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi!
Are there any substitutions for the tree nuts? The peanut butter I can have, but I’m allergic to the rest. I struggle to find good low carb, vegan recipes.
Thanks!
Hi there! I recommend using 1 1/2 cups of tahini in place of the cashews. Blend the tahini with the coconut milk and chocolate. I have not tested this, but I do think it would work. For the other nuts, I would use peanuts or pumpkin seeds in equal amounts. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
You had me at triple chocolate! This cake is pure heaven! 🙂
Thank you Laura!
I don’t love walnuts, would pecans be just as good? Excited to make it tomorrow!!!!
Hi Alice! Pecans will be delicious in the crust! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Kid you not when I say this is everything I never knew I wanted and needed. Wait no, it’s MORE. Golly, what a dreamy cake! Cashews and full fat coconut milk are really the best duo for creamy mousse fillings and cakes!
Thank you so much Cassie! I am so glad you loved this!
nice recipe dear thanks for sharing with us
Thank you!
WOW!! You posted this at a perfect time for me – my husband is vegan, and on Saturday evening we were having some friends who are trying to eat a more plant-based diet, so this was perfect to showcase how amazing plant-based can be. Thank you!!
A few notes in case it helps anyone else….I only had a 9 inch springform pan and it worked just fine. The layers were still prefect (I was afraid they might be too thin). I boiled the cashews at night and let them soak overnight, and they blended up so smoothly in my Breville mixer. I stopped and started it a lot to let the bubbles come up – when it’s that thick it takes a little coaxing, but then soon enough was silky smooth. The only change I’ll consider when making it again – and it WILL be made again! – is I might use a little less chocolate for the top layer. I never want to use less chocolate 😀 but even with the peanut butter the top was almost comically difficult to slice through even with a warmed knife blade. Wondering if cutting it to 2/3 or even 1/2 the dark chocolate might help. SOOO good!! Please try this recipe!
Hi Trish! I am so glad you all enjoyed this! Thank you so much!
This looks incredible!! Is there a substitute for cashews if you are avoiding Lectin? Peeled almonds?
HI! I think that peeled almond would work well, but I haven’t tried it so I can’t say for sure. If you do try it, please let me know how it goes! I hope you love this recipe. Thanks so much!! xTieghan
Always love your recipes! I’m allergic to cashews and pistachios but i can eat any other nuts. Is there another one i can substitute that would still give me great texture?
HI! I think that peeled almond would work well, but I haven’t tried it so I can’t say for sure. If you do try it, please let me know how it goes! I hope you love this recipe. Thanks so much!! xTieghan
Quick dumb question! Do I line only the bottom of the pan with parchment paper or up the sides, too? I’ve never made any kind of cheesecake. Can’t wait to try this – think it’s going to be our Friday night dessert. Every recipe I’ve tried of yours has been amazing so I’m sure this will be, also!
HI! I just line the bottom of the pan, not the sides. And it is not a dumb question! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Could I use coconut cream instead of coconut milk to ensure it is thick and not too watery, since you suggest the cream part anyway? And if so would it be the same amount?
HI! Coconut cream will work great! Just add a splash of water if the mousse is feeling a little too thick. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
I would like to use whole milk instead of coconut milk. Is the amount/conversion to cows milk the same for this recipe? What modifications should I make? Thanks!
HI! I would recommend using and equal amount of whole milk. That said I have not tested the recipe using milk, so I am not sure how it will turn out. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Always looking for good dairy free dessert options. Love the addition of peanut butter and dark chocolate! Going to have to make this for my mom’s birthday as well.
Yes! I hope she loves this Colynn! Thank you!
I made this and it is delicious! Looks very close to your pictures also. My only hiccup was and even this did not bother me or my guests who enjoyed it, I did not get the cashews as puréed as I probably should have. My food processor is not a big one, I think I tried to do to many at one time. Oh well just a reason to try it again! Love your site and recipes.
I am so glad everyone enjoyed this Robin!!