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Dairy-free Chocolate Mousse Cake

A crunchy gluten-free chocolate hazelnut crust topped with a rich and decadent chocolate mousse filling!

Ingredients & Directions


  • For The Crust:
  • 1 1⁄2 cups
    gluten-free oats
  • 1⁄2 cup
  • 1 tbsp
    cacao powder
  • 5 tbsps
    coconut oil
  • 2 tbsps
    maple syrup
  • For The Filling:
  • 1 1⁄2 cans
    full-fat coconut milk
  • 6 oz
    LILY'S Extremely Dark Chocolate Style
  • 10 oz
    unsweetened dark baking chocolate (or LILY'S 92% Intensely Dark Chocolate Style)
  • 1⁄4 cup
    maple syrup
  • 2 tbsps
    coconut oil


Equipment Needed 
oven oven
 saucepan saucepan
 stovetop stovetop
 refrigerator refrigerator

Preheat oven to 350F. Grease an 8 inch springform pan with coconut oil and set aside.


For the crust, add oats, hazelnuts, and cacao powder into a food processor. Pulse until combined, then add maple syrup and coconut oil. Process into a moist mixture for about 30 seconds. Firmly press dough into the bottom of the pan. Bake for about 10-15 minutes until the crust appears golden brown. Let sit for about 15-20 minutes before adding the filling.


Meanwhile, prepare the chocolate mousse filling. Heat coconut milk, coconut oil, and maple syrup in a small saucepan over medium heat and stir. Turn heat to low and add chocolate. Stir until chocolate has completely melted. Let cool for about 5-10 minutes. Pour chocolate filling into your springform.


Refrigerate for about 2-3 hours until it has set.


Garnish to serve and store leftovers in the refrigerator for up to two days.

Recipe contributed by delight.fuel.