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Decadent Chocolate Mousse Cake (Paleo, Vegan)

By December 17, 2019December 13th, 2022Dairy Free, Gluten Free, Paleo, Vegan

This Chocolate Mousse Cake is one of the creamiest, smoothest, richest, chocolate mousse cakes you’ll ever eat.  It has a chocolate brownie crust with a coconut cream and avocado chocolate filling. It tastes as good as a traditional mousse cake (maybe even better) but it’s made with healthy ingredients; paleo, gluten-free, vegan, and refined sugar free.

Now that we’re in the holiday season I wanted to create really decadent dessert I could bring to parties and serve to my family.  I wanted something special.  You’ll probably agree Christmas, Hanukkah, Kwanzaa or whatever you celebrate calls for a rich chocolate cake.

I also wanted to make it with healthy ingredients and not too many nuts. I’ve made many creamy cheesecakes with cashew nuts and they are great but I wanted this to be even lighter and creamier. In this recipe the only nuts are in the crust.

For this rich, velvety, creamy chocolate cake we start with a chocolate brownie crust. It bakes for about 10 minutes, while you prepare the mousse filling.

The inspiration for the filling came from my rich and silky Raw Avocado Mousse. I added coconut cream for extra creaminess and  a little coconut oil for just the right firmness.

The easiest way to prepare the cake is to weigh some of the ingredients rather than measure them. For example I find using a kitchen scale to weigh the coconut oil and cacao powder simpler than using a measuring cup or spoon.  I’ve written in the weights for certain ingredients you might find helpful.

The fun part for me is tasting the recipe as I go along.  I tweaked it a few times until I was satisfied it was as rich and creamy as a traditional chocolate mousse.

Fortunately the cake can be frozen so Roger and I didn’t have to eat all 3 cakes. Even the first few were good enough to bring to my son’s house and women’s group so they could help us eat them.  It wasn’t much of a hardship.

After you pour the mousse over the crust, the cake needs to chill in the refrigerator or freezer to firm up.  It needs at least 4 hours but overnight is best .

Originally I thought I wanted to serve it with coconut whipped cream. But it was so rich it didn’t need it at all.  Instead I put chocolate shavings on top. Here’s a how to make chocolate shavings video I found on youtube. 

As I said, this is a decadent dessert made with healthy ingredients.

Avocados are a healthy food.  They contain  20 vitamins, minerals, phytonutrients and a good amount of fiber.  Fiber is a nutrient which provides a feeling of fullness and helps keep blood sugar balanced.

Avocados act as a “nutrient booster” by helping the body to better absorb fat-soluble nutrients.

Coconut cream and coconut oil are noted for their healthy fat and vitamin content. Rich in MCTs and electrolytes, coconut cream keeps your heart healthy and gives you energy.

This paleo, vegan chocolate mousse cake is a dessert everyone will love, even if they don’t follow a vegan or paleo diet.  Seriously, it’s absolutely amazing!

Rich, ridiculously creamy, and absolutely necessary for any chocolate lover out there!

This Paleo VeganChocolate Mousse Cake will make you happy.  It’s perfect for the holidays or anytime you want to celebrate.

“The greatest gift you can ever give another person is your own happiness”                                                                     ~Abraham Hicks

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If you like this recipe try these other delicious creamy cakes:

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Recipe updated 5/2020.  After making this cake a few times I felt a little less cacao would be better.

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Decadent Paleo Vegan Chocolate Mousse Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Ingrid DeHart
  • Total Time: 30 minutes
  • Yield: 12 servings 1x


This is one of the creamiest, smoothest, richest, chocolate mousse cakes you’ll ever eat. It will make you happy since it’s made with healthy ingredients.



Chocolate Brownie Crust

Mousse Filling


Chocolate Brownie Crust:

  1. Preheat your oven to 350 degrees.
  2. Lightly oil the sides and bottom of a 7” springform pan.
  3. Mix all ingredients together in a bowl until a thick cookie dough forms.
  4. Spread into bottom of the springform pan. Bake 10 minutes until just set, don’t let it overcook or it will get dry and crumbly.
  5. Remove and cool while you prepare the chocolate mousse.

Mouse Filling

  1. Melt coconut oil and let cool to almost room temperature.
  2. Put coconut oil, coconut cream, maple syrup, cacao, avocado, salt, and vanilla in a food processor and process until smooth.
  3. Make sure that the crust has cooled after baking, then pour the chocolate mousse filling into the pan. Spread the filling evenly and place in the refrigerator for 4 hours or overnight to allow it to set and harden.
  4. Top with shaved dark chocolate.


4 hours chill time

The Chocolate Brownie Crust is incredible, but if you want an easier no bake crust use the Chocolate Crust from the Paleo Red Velvet Cheesecake .

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Desserts
  • Cuisine: Vegan, Paleo, Gluten-free


  • Jennifer Wende says:

    Oh my goodness this is delicious!!! It was so easy to make, and turned out spectacular. My whole family loved it. I didn’t have a 7″ round so added a bit more to each ingredient and it fit in my 9″.

    Honestly this should have thousands of 5 star reviews. Make it! It’s incredibly yummy!

    • Ingrid says:

      Thanks Jennifer for your appreciation. I love your improvisation to make it into 9″, brilliant. I make this cake frequently around the holidays!

  • Giovanna says:

    I was wondering if for the coconut cream you use the solid part only or the whole can? I haven’t seen small cans of coconut cream at grocery stores near me, just 15oz cans, so I’m not sure if the recipe calls for the water in the cans too.

    • Ingrid says:

      Hi Giovanna, If you buy a can that says coconut cream (not coconut milk) you can use the whole can, just shake it up. If you can only get coconut milk, chill it and the just use the solid part on the top. Enjoy the recipe.

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