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Decadent Triple Chocolate Mousse Cake /Pie has a Chocolate almond crust, a dark Chocolate mousse, a lighter mousse. No palm oil Makes 1 8 inch pan Jump to Recipe   
Decadent Triple Chocolate Mousse Cake Vegan #Glutenfree with a Chocolate almond crust, a dark Chocolate mousse, a lighter mousse layer. No palm oil | #vegan

I told you. This year is going to be chocolatey. Be ready for a Chocolate Coma. This insanely delicious and decadent Triple Layer Chocolate Mousse Cake or Pie has a chocolate oat almond crust, a dark chocolate mousse layer and a lighter chocolate mousse layer. Top it with vanilla ice cream for the best ever dessert. 

The entire cake has 7 oz of cocoa/cacao butter which is what keeps the mousse solid enough to not be liquid. The chocolate I used is Theo’s dark chocolate which also uses cocoa butter and no other random oils. So There is no palm oil in this huge cake! I used a bit of tofu to add volume, which can be easily replaced by very thick cashew cream. The 7 oz Cocoa butter is enough to set the mousse layers. If you do not want to eat anything other than mousse, skip the crust and make 2 layers mousse cake. 

Death by Chocolate Mousse!

You can use a baked chocolate cake/torte like this one, as the bottom layer instead of the Oat almond layer. That will be an even taller mousse cake.  This is quite a decadent dessert and can easily serve a party of 10 to 12. 

Now if you will excuse me, I need to finish off this piece before the Ice cream melts.

Decadent Triple Chocolate Mousse Cake Vegan #Glutenfree with a Chocolate almond crust, a dark Chocolate mousse, a lighter mousse layer. No palm oil | #vegan
Decadent Triple Chocolate Mousse Cake Vegan #Glutenfree with a Chocolate almond crust, a dark Chocolate mousse, a lighter mousse layer. No palm oil | #vegan
Yeah, do not go on my pouring skills. or cleaning up the edges skills 😉 This Cake = Awesome! 

One day, some weeks ago, I was craving some chocolate. Most of the options in stores or restaurants use a good amount of shortening/butter that is palm oil based and it always bugs me to consume that much palm oil, sustainable or not. So I was looking in my pantry and happened upon my stash of cocoa butter (I had 3 containers that I got early this year when they were on sale!) and hence came this mousse cake. It is not all black and white either though. Palm oil industry has serious impact on environmental, animal life (orangutans and others), people and sustainable practices are still questionable, while Cocoa industry is surrounded by unfair farming practices, child labor and more. Fair trade cocoa product partners list can be found here.

I never got around to using the cocoa butter jars because it is difficult to melt the cocoa butter to get a small amount out. So I melted the whole container and made this tall tall mousse cake. 2 layers of mousse and a crust. Chocolate, chocolate and more chocolate! 

More Chocolatey goodness from the blog
Dark Chocolate Silk Pie. Gluten and Soy free. 
Fudgy Milk chocolate Bark with cranberries and almonds. Gluten and soy free.
Chocolate chip cookie, Caramel, Brownie Bars. 

Decadent Triple Chocolate Mousse Cake Vegan #Glutenfree with a Chocolate almond crust, a dark Chocolate mousse, a lighter mousse layer. No palm oil | #vegan


Triple Layer Chocolate Mousse Cake Vegan Gluten free Recipe. No Bake, No Palm oil

4.50 from 6 votes
By: Vegan Richa
Prep: 20 minutes
Cook: 2 hours
Total: 2 hours 20 minutes
Servings: 10 slice
Course: Dessert
Cuisine: American
Decadent Triple Chocolate Mousse Cake /Pie has a Chocolate almond crust, a dark Chocolate mousse, a lighter mousse. No palm oil Makes 1 8 inch pan
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Base Cocoa butter + Chocolate Mixture:

  • 7 oz cocoa butter, Now foods or Fair trade certified Artisana or Navitas Naturals I used Now foods)
  • 3 Theo Classic Organic, 70% Cacao Dark Chocolate Fair trade, 3-Ounce Bars or other Vegan chocolate (9 oz, or 2 loaded cups of dark or semi sweet chocolate)
  • 1/3 cup coconut milk, full fat, canned
  • 1/3 cup ground raw sugar or other fine sugar
  • 1 Tbsp vanilla extract


  • 1/2 cup finely ground oat flour, use certified gf oats, or use more almond flour to omit oats
  • 1/2 cup finely ground almond flour, use oat flour to omit nuts
  • 1/3 cup ground raw sugar
  • 3 Tbsp of base cocoa butter chocolate mixture
  • 2 to 3 tsp maple syrup

Dark Chocolate Mousse layer

  • All of the base (minus 3 tbsp) of Cocoa butter +chocolate Mixture
  • 1/3 cup coconut milk, full fat
  • 1/3 cup firm or silken tofu, well drained
  • 1/4 cup ground raw sugar

Light Chocolate Mousse Layer:

  • 1/2 cup coconut milk
  • 1/3 cup ground raw sugar
  • 1/2 cup firm or silken tofu, well drained
  • 1.5 tsp vanilla
  • 3 Tbsp melted cocoa butter
  • 3 tbsp of the reserved cocoa butter + chocolate mixture


  • Base cocoa butter + chocolate mixture: In a pan, add the cocoa butter and heat at medium heat until fully melted. Depending on the cocoa butter, it can take 10 or more mins. Remove from heat when melted.
  • Remove 3 Tbsp of the melted cocoa butter into a bowl and set aside.
  • To the melted hot cocoa butter in the pan, add the dark chocolate let sit for half a minute. Whisk the dark chocolate to melt evenly.
  • Meanwhile, mix the 1/3 cup sugar into 1/3 cup coconut milk until well combined. Add this and vanilla to the pan and mix well until smooth and shiny. This is the base cocoa butter + chocolate mixture.
  • Make the crust: Mix the oat and almond flours with the sugar. Add 3 Tbsp of the base cocoa butter + chocolate mixture, and maple syrup to make a soft dough. Press the dough into Parchment lined cake pan. (or use a baked chocolate cake bottom like this one or this one)
  • Make the dark chocolate mousse layer: Add the rest of the base cocoa butter = chocolate mixture to a blender, add 1/3 cup coconut milk, 1/3 cup tofu or very thick cashew cream, sugar and blend to a smooth consistency. Pour 2/3 of this blended mixture into the cake pan. Reserve the 1/3 of the mixture in the blender. Refrigerate the cake pan with the dark chocolate mousse for 15 mins.
  • Make the lighter chocolate mousse layer: Add 1/2 cup coconut milk, 1/3 cup sugar, 1/2 cup tofu, 1.5 tsp vanilla, the 3 Tbsp reserved cocoa butter from step 2, to the blender (which has the reserve mix from step 6), and blend to smooth consistency. Pour into the pan over the dark chocolate layer. Even it out with a spatula if needed.
  • Chill the cake for a few hours, slice and serve with a dollop of vegan vanilla ice cream.


  • Makes a tall 8 inch round cake pan. I used a spring form pan.
  • I used store bought Oat and almond flour. If you are grinding the oats and almonds, grind them together so the almonds can be ground fine without becoming nut butter.  
  • Use a mix of dark chocolate and vegan semi sweet for best results. Some dark chocolate can add a slight bitter flavor profile. Taste and adjust the layers before assembly and add some cocoa powder for more chocolate, sugar for sweeter etc 
Nutritional values based on one whole cake


Calories: 340kcal, Carbohydrates: 31g, Protein: 3g, Fat: 21g, Saturated Fat: 5.6g, Sodium: 198mg, Potassium: 67mg, Sugar: 24g, Vitamin A: 910IU, Calcium: 23mg, Iron: 0.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Decadent Triple Chocolate Mousse Cake Vegan #Glutenfree with a Chocolate almond crust, a dark Chocolate mousse, a lighter mousse layer. No palm oil | #vegan

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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4.50 from 6 votes

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  1. Jess says:

    5 stars
    Made this last week and it turned out beautifully. I used a mix of semi sweet and dark chocolate and it was so chocolatey and decadent!

    1. Richa says:


  2. Emily says:

    5 stars
    Oh gosh. I made this for my husbands birthday and it turned out just so good! Perfectly soft and chocolatey!

    1. Richa says:


  3. Amber says:

    2 stars
    I was so excited to make this today and I was making it for my boyfriend for Valentine’s Day this week (2019). The recipe sounded and looks so good!

    I’m very disappointed that my attempt really, really failed. The mixture seized up in the blender, quickly becoming hard instead of a pouring consistency. I had to painstakingly scoop it all back out of the blender with a spoon, dump it in a metal mixing bowl, and heat it in the microwave to warm it enough to whisk it together to get the lumps out and to make it pourable. I still poured it into the pan on top of the crust, but my taste test proved it to be very bitter *and* too sweet simultaneously.

    I followed the recipe carefully, so I’m not sure what went wrong, but it was a very expensive mistake. I don’t think I’ll be attempting this recipe again. I live on almost minimum wage so I splurged to buy cocoa (cacao) butter and almond flour. I’m sorely disappointed. 🙁 I think I’ll go back to the vegan chocolate mousse recipe I found made from aquafaba instead.

    1. Richa says:

      Oh no. I am so sorry it didnt turn out. This is a pretty decadent pie and should not be bitter at all, more chocolatey and milk chocolatey. I think the bitter could be a combination of the cocoa butter and/or the chocolate. Brands and age sometimes affect flavor. I’ve had that happen to a cake when the chocolate was old and had a stronger bitter profile which wasnt really a pleasing dark chocolate flavor.

      Dont throw it away. You can keep a portion of the cake and see how you can change it up. you can add some coconut milk or cream while blending the portion or gently heating, and see if that helps with the bitter profile. In the meanwhile, freeze the rest till you can find a way to fix it. You can freeze for upto 2 months.

  4. Christina says:

    This looks amazing but I don’t understand how the top layer is light chocolate when it doesn’t have any chocolate at all? It didn’t seem like it would be that color without at least some cocoa powder or melted chocolate, but the ingredients only lists coconut milk, raw sugar, tofu, vanilla, and cocoa butter.

    1. Richa says:

      See the instructions where it uses 3 tbsp of the reserved melted dark chocolate when blending. i’ll add it to the ingredient section as well.

  5. Lenore says:

    5 stars
    This dessert is amazingly delicious! Even my non-vegan friends asked for the recipe! Thank you.

    1. Richa says:


  6. Eve-Marie says:

    Hi Richa, I am thinking about making this for a party and it turns out I have only 6 ounces of cacao butter (I hate to buy more – expensive!) Do you think I could safely reduce the amount to 6 ounces for this recipe, or would you suggest subbing something for the missing ounce? Thanks!

    1. Richa says:

      should work out fine. Maybe use a combination of coconut cream and coconut milk in the layers so they set well.

      1. Eve-Marie says:

        Perfect – thanks!