No-Bake Chocolate Orange Mousse Cake with Crunchy Oats
If you love chocolate orange and want to make a super celebratory and impressive dessert, this Vegan No-Bake Dark Chocolate Orange Mousse Cake with Crunchy Oats is yours. It’s gluten-free and completely no-bake. While it takes a couple of hours to set, the prep is super easy and worth the wait!
So, now and then, I like to surprise my audience with a delicious chocolate treat. If you’re into deep, rich chocolate with a little citrusy kick and a crunchy oat base, this one’s for you! And the best part? No oven is needed, and it`s also gluten-free!
You might even like my Chocolate Bounty Blueberry Bites, Easy Vegan Chocolate Banana Muffins, or Chocolate Fruit And Nut Bars.
Why You’ll Love This Recipe
Here’s why you’re going to love this No-Bake Dark Chocolate Orange Mousse Cake! It’s super easy to make with just a few simple ingredients, but it tastes amazing, like something from a fancy bakery.
If you follow me on Instagram, you know I mostly make savory recipes, but I’m also totally addicted to chocolate.
So, now and then, I like to surprise my audience with a delicious chocolate treat.
If you’re into deep, rich chocolate with a little citrusy kick and a crunchy oat base, this one’s for you! And the best part? No oven is needed and it`s also gluten-free!
You might even like my Chocolate Bounty Blueberry Bites, Easy Vegan Chocolate Banana Muffins, or Chocolate Fruit And Nut Bars.
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the PRINTABLE recipe card at the end of this post.
Medjool dates
Naturally sweet and sticky, they help bind the base and are a natural sweetener. If they feel dry, soak them in warm water for 10 minutes. Mine had been in the fridge so I soaked them to soften them up and make them easier to blend.
Cashew nuts
Soaking them softens their texture, they will blend wonderfully, making the mousse layer incredibly creamy. Soak for at least twenty minutes or overnight.
Coconut milk
For the best texture, use the solid part from a full-fat, chilled can. The milk must be kept in the refrigerator for at least 24 hours. A tin of coconut milk is 400 ml, and the solid part is usually half, so use 200 ml.
The solid part of the coconut milk or cream can vary depending on how cold you have set your refrigerator. Anywhere around 160ml to 200ml works well; not more than that, or the mousse texture will turn out too thin.
Dark chocolate
Opt for at least 70% cocoa for a rich, deep flavor.
Oat milk
This keeps the chocolate ganache topping smooth and prevents overburning.
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Recommended Tools
Food processor or high-speed blender
Springform cake pan (18×8 cm)
Spatula or wooden spoon
Let’s Make This Oat Base Chocolate Orange Mousse!
- Get the boring stuff out of the way first! Soak those cashew nuts in water for at least 20 minutes (or overnight if you’re organized).
- Take the pits out of the Medjool dates, super important unless you want a surprise crunch! If they’ve been chilling in the fridge, soak them for 10 minutes, then squeeze out the water like you’re wringing out a sponge.
- Grate the orange rind (tiny pieces, no big chunks) and juice half the orange (about 5 tablespoons).
- Make the base – Throw oats, pitted dates, mixed nuts, 1 tablespoon of cacao powder, and that orange juice into a food processor. Blend until it sticks together but still has a little texture.
- Line a cake tin with parchment paper (or grease up a silicone mold if that’s what you have). Scoop in the base mixture and press it down like you mean it, use a spoon, your hands, or whatever works.
- The creamy mousse layer (the good stuff) – Open your coconut milk (the thick part is what you want, not the watery stuff). Drain the cashews and pat them dry because extra water is not our friend here. Blend cashews, coconut cream, agave syrup, and the rest of the cacao powder until it’s super smooth.
- Pour it over the base, spread it out nicely, and pop it into the freezer for at least two hours.
- Chocolate magic on top – Break the chocolate into small pieces (it melts faster). Add the plant milk and microwave in 20-second bursts, stirring each time so it doesn’t burn.
- Pour that glorious melted chocolate over the frozen mousse layer and spread it out. Sprinkle orange zest on top like a fancy chef.
You can eat it right away (because patience is hard), or let it chill in the fridge until you’re ready to impress everyone. Enjoy! And don’t forget to take a pic before it’s gone!
Expert Tips for the Best Results
Soak cashews properly – The longer they soak, the silkier your mousse will be. Overnight soaking is ideal. If you’re in a hurry like I was, 20 minutes also works well.
Chill coconut milk – This helps separate the solid part from the liquid, giving you a rich and thick consistency, almost like cream.
DO NOT take the milk out of the refrigerator until you’re ready to blend it. (This prevents the solid part from melting).
Use fresh orange rind – Makes the chocolate orange flavor amazing!
Storage and Shelf Life
Store this cake in an airtight container in the fridge for up to 5 days. It tastes even better the next day as the flavors meld together! The consistency is also more compact and it’s easier to slice.
Freezing Instructions
This cake freezes well! Wrap individual slices in parchment paper and store them in a freezer-safe container for up to 2 months. Thaw in the fridge before serving.
Other Ways to Enjoy This Chocolate Orange Recipe
Make mini mousse cups – Divide the layers into small jars for a grab-and-go dessert.
Use seasonal ingredients – Try adding a pinch of cinnamon or fresh berries in summer for a twist.
Frequently Asked Questions
Yes! Macadamia nuts or blanched almonds can work, but cashews provide the creamiest texture.
You can substitute it with almond milk or coconut milk for a similar texture.
Absolutely! It’s best when made a day ahead, allowing the flavors to deepen. Just keep it refrigerated until serving.
Other tasty sweets you might like
Chocolate Banana Muffins – These muffins are SO good—super soft, chocolaty, and just the right amount of banana sweetness. I could eat them for breakfast every day!
Chia Berry Oat Crumble – It’s like a warm, fruity hug in dessert form. The berries get all jammy, and the crunchy oat topping is amazing and so tasty.
Chocolate Bounty Blueberry Bites – Little chewy coconut bites! The mix of coconut, blueberries, and chocolate is just a dream.
Double Chocolate Chip Cookies – If you love chocolate, these cookies are a dream, gooey, rich, protein-packed, and packed with melty chocolate chips. I can never stop at just one!
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Recipe Card and Notes
No-Bake Vegan Chocolate Orange Mousse Cake with Crunchy Oats
Equipment
Ingredients
Oat and Nut Base:
- 6 Medjool dates pitted
- 1 tablespoon pure cocoa powder
- 1 cup rolled oats 100 grams
- 2 tablespoons pistachio nutes (shelled) about 25g
- 2 tablespoons walnuts about 25g
- 5 tablespoons fresh orange juice about the juice of 1 large juicy orange
The creamy mousse layer:
- 1 cup pre-soaked cashew nuts 150 grams
- 1 cup 200g solid coconut milk between 160g – 200g works well
- 3 tablespoons agave syrup
- 2 tablespoons pure cocoa powder
- 2 tablespoons melted coconut oil
Top Layer (The Chocolate Magic:
- ⅔ cup pure dark chocolate squares 100 grams
- 3 tbsp oat milk
- Zest from 1 orange
Watch me Make it (Video)
Instructions
- Soak the cashews – Place the cashew nuts in water for at least 20 minutes or soak them overnight for a creamier texture.
- Prepare the dates – Remove the pits from the Medjool dates. If they were refrigerated, soak them in warm water for 10 minutes, then drain and squeeze out any excess moisture.
- Prepare the orange – Grate the orange rind finely and juice half the orange (about 5 tablespoons).
- Base Layer:
- In a food processor, blend the oats, pitted dates, mixed nuts, 2 tablespoons of cacao powder, and the fresh orange juice until you get a sticky, slightly crumbly mixture.
- Line the bottom of a non-stick cake tin with parchment paper or lightly grease a silicone mold.
- Scoop in the base mixture and press it down firmly with a wooden spoon or the back of a spoon.
- Mousse Layer:
- Open the refrigerated coconut milk and scoop out the thick coconut cream. Dont prepeare until ready to use.
- Drain the soaked cashews and pat them dry with a paper towel to remove excess moisture.
- In a high-speed blender or food processor, combine the cashews, coconut cream, agave syrup, the remaining cacao powder, and coconut oil and blend at full speed for at least a minute until smooth.
- Pour the mousse mixture over the base, spreading it evenly.
- Place the cake tin in the freezer for at least two hours (or longer for a firmer texture).
- Chocolate Layer:
- Break the chocolate into small pieces for faster melting.
- Add the vegetable milk and microwave in 20-second intervals, stirring in between, until the chocolate is fully melted and smooth.
- Immediately pour the melted chocolate over the frozen mousse layer, spreading it evenly.
- Sprinkle the grated orange rind on top.
- Serving:
- Serve immediately or refrigerate until ready to enjoy.
Notes & Suggestions
Soak cashews properly – The longer they soak, the silkier your mousse will be. Overnight soaking is ideal. If you’re in a hurry like I was, 20 minutes also works well.
Chill coconut milk – This helps separate the solid part from the liquid, giving you a rich and thick consistency, almost like cream. DO NOT take the milk out of the refrigerator until you’re ready to blend it. (This prevents the solid part from melting).
Use fresh orange rind – Makes the chocolate orange flavor amazing! Storage and Shelf Life Store this cake in an airtight container in the fridge for up to 5 days. It tastes even better the next day as the flavors meld together! The consistency is also more compact and it’s easier to slice. Freezing Instructions This cake freezes well! Wrap individual slices in parchment paper and store them in a freezer-safe container for up to 2 months. Thaw in the fridge before serving. Other Ways to Enjoy This Chocolate Orange Recipe Make mini mousse cups – Divide the layers into small jars for a grab-and-go dessert.
Use seasonal ingredients – Try adding a pinch of cinnamon or fresh berries in summer for a twist.
Nutrition Profile
The nutritional information is an estimate, calculated automatically per serving, with all values, including calories, based on one serving.
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