Vegan Chocolate Mousse Cake Recipe

I can’t get enough of my Vegan Chocolate Mousse Cake, a no-bake treat that is gluten free and nut free. The crust blends gluten free graham cracker crumbs with vegan butter and maple syrup, while the mousse mixes avocado, cocoa powder, and dark chocolate. This dessert captivates me.

I’ve been experimenting with a no-bake vegan chocolate mousse cake lately that’s become a real standout in my recipe collection. This one completely surprised me; a luscious, dairy free dessert that’s both vegan and nut free with a gluten free twist.

I started off by mixing 1 1/2 cups of gluten free graham cracker crumbs with 1/3 cup melted vegan butter and a dash of maple syrup to form a firm, flavorful base. For the mousse, using two ripe avocados as a creamy canvas alongside 1/2 cup unsweetened cocoa powder, another portion of maple syrup, and a splash of unsweetened oat milk made the texture unbelievably smooth.

I worked in a bit of vanilla extract and a pinch of salt to bring out the chocolatey depth. Topping it off, I layered chopped vegan dark chocolate mixed with more oat milk (and optionally a touch of vegan butter) to create an irresistible ganache.

This recipe really takes vegan baking to a creative level!

Why I Like this Recipe

1. I love how simple it is to make – not having to bake anything makes it super easy and less stressful in the kitchen.
2. I really appreciate that it’s both vegan and gluten free, which means I can enjoy this treat without worrying about allergens.
3. I like the way the avocado gives the cake such a creamy texture even though it’s a healthier alternative to heavy creams.
4. The rich chocolate flavor paired with that smooth ganache makes every bite feel indulgent without being overly complicated.

This creamy vegan choco mousse cake is a no bake recipe so you dont have to heat up the oven and it saves you a lot of time. It doesnt use coconut cream or coconut milk, which is cool cause a lot of recipes rely on those and i prefer a lighter alternative. Its also nut free and even comes with a gluten free option if you need it. Overall its really simple to whip up and tastes so rich and chocolaty that i end up wanting more each time i make it.

Ingredients

• Gluten free graham cracker crumbs: Provide carbohydrates, texture, and slight crunch, adding fibre and substance.
• Ripe avocados: Rich in healthy fats and fibre, creating smooth and creamy texture in mousse.
• Unsweetened cocoa powder: Imparts bold chocolate flavor with antioxidants while slightly bitter to balance sweetness.
• Vegan butter: Lends rich, creamy fat that adds smooth mouthfeel and helps bind crust ingredients.
• Maple syrup: Natural sweetener delivering carbohydrates and subtle molasses flavor to both crust and mousse.
• Vegan dark chocolate: Intensely rich cacao treat full of antioxidants that deepens chocolate flavor.

Ingredient Quantities

• 1 1/2 cups gluten free graham cracker crumbs (or gluten free digestive biscuit crumbs)
• 1/3 cup vegan butter, melted
• 1/4 cup maple syrup for the crust
• 2 ripe avocados, pitted and scooped
• 1/2 cup unsweetened cocoa powder
• 1/2 cup maple syrup for the mousse
• 1/4 cup unsweetened oat milk (or rice milk)
• 1 tsp vanilla extract
• A pinch of salt
• 100g vegan dark chocolate, chopped
• 1/4 cup unsweetened oat milk (or rice milk) for the ganache
• 1 tbsp vegan butter (optional for ganache)

How to Make this

1. Preheat a springform pan lined with parchment paper. Mix 1 1/2 cups of gluten free graham cracker crumbs, 1/3 cup melted vegan butter, and 1/4 cup maple syrup until the crumbs are moist then press this mixture evenly into the base.

2. Scoop out the flesh of 2 ripe avocados into a food processor.

3. Add 1/2 cup unsweetened cocoa powder, 1/2 cup maple syrup, 1/4 cup unsweetened oat milk, 1 tsp vanilla extract, and a pinch of salt to the processor. Blend until the mixture is very creamy and smooth.

4. Pour the avocado-chocolate mixture right on top of the prepared crust in the pan and use a spatula to smooth it out evenly.

5. In a small saucepan on low heat, combine 100g vegan dark chocolate with 1/4 cup unsweetened oat milk. Stir constantly until it melts into a silky ganache. You can add 1 tbsp vegan butter now if you want a richer glow.

6. Once the ganache is smooth, pour it evenly over the mousse layer and gently spread it out with a spatula.

7. Place the entire cake in the fridge and chill it for at least 3 hours or until it is completely set.

8. Remove the cake from the pan, slice it up and serve. Enjoy your no-bake, creamy vegan chocolate mousse cake!

Equipment Needed

1. A springform pan lined with parchment paper
2. A food processor to blend the avocado and other ingredients
3. A mixing bowl to combine the gluten free graham cracker crumbs, melted vegan butter, and maple syrup
4. A spatula to smooth the mousse and ganache layers
5. A small saucepan for melting the vegan dark chocolate with oat milk
6. Measuring cups and spoons for accurately portioning all the ingredients
7. A knife for chopping the vegan dark chocolate
8. A refrigerator for chilling the cake until it sets completely

FAQ

Vegan Chocolate Mousse Cake Recipe Substitutions and Variations

• If you can’t get gluten free graham cracker crumbs, you could use crushed gluten free digestive biscuits or even rice cakes for a different texture.
• If vegan butter isn’t available, you can use an equal amount of melted coconut oil, which works fine for binding the crust.
• Should you run out of oat milk, other plant based milks like almond or soy milk can be used in its place.
• For the ganache, if vegan butter is scarce, try a touch of coconut cream to add richness while keeping it vegan.

Pro Tips

1. Make sure your avocados are really ripe cuz veggies that aren’t ripe can make your mousse lumpy and not as smooth as you want it to be.
2. When you mix the crust ingredients, don’t overdo it. Just gently press them into your pan so u get an even layer, which helps everything stick together better.
3. Don’t rush the ganache step. Keep the heat low and stir non-stop so you don’t burn the chocolate; if it gets burnt it might change the whole flavor.
4. Chill the cake for a bit more than the minimum if you can. Sometimes, letting it sit longer in the fridge makes it set firmer and easier to slice without crumbling.