Name: Ultimate Vegan Chocolate Mousse Cake (Rich, Creamy & Decadent)
Prep time: 3 h 30 min
Cook time: 35 min
Total time: 4 h 5 min
Cuisine: American
Ingredients: For the Cake; 2/3 cup (150 mL) dairy-free milk, room temperature; 1 1/2 cups (188 g) all-purpose or gluten-free 1:1 flour, sifted; 1/2 cup (48 g) Dutch-process cocoa powder, sifted; 1 tsp baking powder; 3/4 tsp baking soda; 1/4 tsp sea salt; 1 cup (200 g) granulated sugar; 1/4 cup (55 g) light brown sugar; 1/4 cup (57 g) vegan butter, melted and cooled; 1/2 cup (110 g) dairy-free yogurt, room temp; 1/2 tsp vanilla extract; 1/2 cup (120 mL) hot coffee; For the Mousse; 1 cup (240 g) vegan dairy-free chocolate; 3 cups (720 mL) vegan heavy cream, cold and divided; For the Ganache; 1 cup vegan chocolate chips; 1/2 cup vegan heavy cream

Jump to Recipe·Print Recipe

When you’re craving a show-stopping dessert that’s rich, silky, and unapologetically indulgent—this vegan chocolate mousse cake delivers in every single bite. With a moist, deeply chocolaty cake base and a luscious whipped mousse topping, it’s the kind of dessert that turns heads and wins hearts. And best of all? It’s completely dairy-free, egg-free, and easily gluten-free if needed.

Whether you’re celebrating something special or just want to satisfy a next-level chocolate craving, this vegan mousse cake is the answer. No one will guess it’s plant-based—and everyone will ask for seconds.

Ultimate Vegan Chocolate Mousse Cake (Rich, Creamy & Decadent)

Why You’ll Love This Recipe

Deep chocolate flavor: The combo of cocoa powder, brewed coffee, and melted vegan chocolate makes it ultra-rich.
Creamy mousse layer: Whipped vegan cream and melted chocolate create a luxurious, airy topping.
No eggs or dairy: 100% plant-based, with easy swaps for gluten-free or nut-free versions.
Perfect for celebrations: Stunning enough for birthdays, holidays, or dinner parties.
Freezer-friendly: This cake keeps beautifully for up to 2 months—make it ahead and pull out when needed.

Ingredients

Yip: you can find a full list of ingredients and measurements in the recipe card below.

For the Vegan Chocolate Cake

Dairy-free milk (any variety, room temperature)
All-purpose flour or gluten-free 1:1 baking flour
Dutch-process cocoa powder
Baking powder & baking soda
Sea salt
Granulated sugar
Light brown sugar
Unsalted vegan butter, melted and cooled
Dairy-free yogurt (unsweetened, room temperature)
Vanilla extract
Hot coffee (freshly brewed or instant)

For the Vegan Chocolate Mousse

Vegan dairy-free chocolate
Cold vegan heavy cream, divided

Topping

Vegan chocolate ganache (made with vegan chocolate + vegan heavy cream)

Instructions

1. Prep the Pan

Preheat your oven to 350°F (175°C). Prepare a 9″ springform pan with 4″ high sides. Line the bottom with parchment paper and grease the edges with olive oil or cooking spray. Set aside.

2. Make the Cake Batter

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate large bowl, whisk together the yogurt, melted vegan butter, both sugars, and vanilla extract.
Add the dry ingredients to the wet while pouring in the dairy-free milk. Mix until just combined.
Add the hot coffee and whisk until smooth. The batter will be slightly thin.

3. Bake the Cake

Pour the batter into the prepared pan. Bake for 33–35 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 30 minutes. Then remove it and level the top with a serrated knife. Return the leveled cake to the springform pan and allow it to fully cool for 1–2 hours.

4. Make the Mousse

While the cake cools, place a large mixing bowl and whisk attachment in the freezer.
Heat 1 cup of vegan heavy cream until just hot (about 100°F). Pour over vegan chocolate in a heat-safe bowl. Let sit for 2–3 minutes, then whisk until smooth. Set aside to cool to room temp.
Remove your chilled bowl and whip the remaining 2 cups of vegan cream until stiff peaks form.
Gently fold in the cooled chocolate mixture. Whip briefly again to fully combine.

5. Assemble

Pour the mousse over the cooled cake in the springform pan. Smooth the top with an offset spatula.
Cover and refrigerate for at least 3 hours, preferably overnight.

6. Make the Ganache

An hour before serving, heat vegan cream again and pour it over vegan chocolate chips. Let sit for 2–3 minutes, then whisk until smooth. Let the ganache cool at room temp for 30 minutes.

7. Finish and Serve

Pour the ganache over the mousse layer and smooth with a spoon. Chill for another 20–30 minutes to set.
Run a butter knife around the edge of the springform pan before releasing.
Decorate with fresh berries, slice, and serve chilled. Store leftovers in the freezer.

Variations

Gluten-free: Use a 1:1 gluten-free flour blend.
Nut-free: Ensure your chocolate and dairy-free cream are nut-free.
Boozy twist: Add a tablespoon of coffee liqueur or vegan Irish cream to the mousse.
Fruit layer: Add a layer of sliced strawberries between cake and mousse.
Mint chocolate: Use peppermint extract instead of vanilla for a cool variation.

Heating & Storage

Chill time: At least 3 hours, but overnight is best.
Fridge storage: Keep covered in the fridge for up to 5 days.
Freezer storage: Store in an airtight container in the freezer for up to 2 months.
Thawing: Let thaw in the fridge overnight before serving.
Transporting: Keep cold with ice packs or a cooler for events.

Frequently Asked Questions

Can I make this cake gluten-free?

Yes! Use a 1:1 gluten-free baking flour blend. Make sure to sift it for the best texture.

What kind of dairy-free yogurt should I use?

Use a plain, unsweetened vegan yogurt made from coconut, almond, or soy.

Can I skip the coffee in the cake?

Yes. You can use hot water instead, but the coffee enhances the chocolate flavor without making it taste like coffee.

How do I know when the mousse is whipped enough?

Stop when stiff peaks form. The mousse should be fluffy and hold its shape when the whisk is lifted.

Can I use coconut cream instead of vegan heavy cream?

Yes, full-fat coconut cream works well. Chill it overnight and only use the solid portion.

Will this melt quickly at room temperature?

It holds well for about 30 minutes at room temp but is best served chilled.

Can I use a different pan?

You need a springform pan for clean layers and easy release. A deep cake pan with removable bottom could also work.

Is this cake freezer-safe?

Yes! It freezes beautifully for up to 2 months. Wrap tightly in plastic wrap and store in a sealed container.

Can I make this ahead of time?

Absolutely. Make the entire cake a day ahead and store in the fridge or freezer.

What’s the best chocolate for mousse?

Use a high-quality vegan chocolate bar or chips. Dark chocolate (60–70%) is best for richness.

Conclusion

This vegan chocolate mousse cake is everything you could want in a dessert: rich, creamy, elegant, and completely plant-based. With deep chocolate flavor and a texture that melts in your mouth, it’s a must-make for any chocolate lover—vegan or not. Whether for a birthday, holiday, or just a weekend baking adventure, this recipe is sure to impress and satisfy.