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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.

side angle photo of Vegan Triple Chocolate Mousse Cake with 3 pieces stack one on top of each other

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.

Vegan Triple Chocolate Mousse Cake | #chocolate #vegan #easyrecipes #dessert #cake #healthyrecipes

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!

side angle photo of Vegan Triple Chocolate Mousse Cake

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!

side angle photo of Vegan Triple Chocolate Mousse Cake 2 pieces stack on top of each other

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.


side angle photo of Vegan Triple Chocolate Mousse Cake with bite taken out of cake piece

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: 

Vegan Triple Chocolate Mousse Cake

Prep Time 20 minutes
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.



Chocolate Mousse


  • 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*).


*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. 
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    1. Hi Tammy,
      Yes, that will work well for you! Let me know if you give this recipe a try! Happy Birthday to your friend:) xTieghan

  1. 4 stars
    My first lesson is to put the coco powder in first when making the crust. It flew out of the food processor all over me and the kitchen. I think I might of put the coconut in the mousse, it was a little gritty. Otherwise it is really good and pretty too.

  2. 5 stars
    Just made this over the weekend when family was in town. We LOVED it! I failed by not letting the middle set up as well as I thought it was set, but we still enjoyed it. Definitely will be making this again!

    1. Hey Autumn,
      Awesome!! I love to hear that this recipe was enjoyed, thank you so much for giving it a try!! Have the best day:) xx

    1. Hey Andrea,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  3. Will be making this for husbands birthday but we have young kids … will the instant coffee be too much for them? Should I omit or replace or just leave as is? Suggestions appreciated.

    1. Hey Katia,
      The instant coffee just enhances the chocolate flavor, but you could certainly leave it out:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Julianne,
      I have not tested this recipe with roasted cashews, but I would follow the instructions as is:) xTieghan

  4. What can I substitute for dates? I am planning to surprise my daughter for her 16th and she is not a fan of dates. Also can I substitute dark chocolate with any chocolate?

    1. Hey Ananthi,
      The dates are really a key ingredient to this cake. Yes, dark chocolate can be used. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  5. I love this recipe I’ve made it several times now and it’s always a hit. Just one question is why do you need to use plastic wrap over the mousse/ what will it happen if you don’t do that part? Thanks !!

    1. Hey Rachel,
      I am so glad you have been enjoying the recipe. If you do not use plastic wrap, the mousse will create a film over the top layer that isn’t all that appetizing. Please let me know if you have any other questions! xTieghan

  6. I just made this cake and my mousse turned out all grainy! 🙁 I boiled my cashews for two minutes like the recipe says and let them soak for over a half hour, could this be something to do with my food processor?

  7. 5 stars
    I made this for a weekend BBQ and it was outstanding! Everyone loved it. The crust alone is to die for. Thank you so much…I will definitely hold on to this recipe and make it again.