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You’re in for a deal with! This creamy vegan chocolate mousse cake is SO straightforward to make, with simply 20 minutes of arms on time and nil baking required. The creamy dairy free chocolate mousse filling is made with silken tofu and it’s layered on a bitter chocolate almond flour crust for a decadent however not-too-sweet dessert and it’s gluten free too!
Me and dessert? It’s difficult. And that’s not my dietitian aspect speaking as a result of I 100% imagine that dessert belongs in a wholesome life. Let’s depart icky all-or-nothing concepts about vitamin up to now, okay?
It’s simply that quite a lot of the time, for my tastebuds, I discover desserts approach too candy and truly not that flavourful.
Which is why my velvety vegan chocolate mousse is considered one of my favorite desserts of all time. It’s so filled with wealthy chocolate flavour and it has this wonderful mild but creamy texture. So I acquired to questioning if it could make a scrumptious mousse cake and holy heck did it pan out!
For this reason creating plant-based recipes is a lot enjoyable: I like creating nourishing vegan desserts like my decadent chocolate cherry cheesecake and my easy vegan Turtles candies for everybody who’s like me: you need flavour and enjoyable however may do with just a bit much less sugar.
And in case you love this vegan chocolate mousse cake, contemplate choosing up a duplicate of my newest guide Good For Your Gut as a result of it has a bunch of tremendous satisfying dessert recipes which can be gut-friendly too.
Raid the pantry and let’s make a chocolate mousse cake!
To make this beautiful chocolate mousse cake, I actually wished to make use of solely customary pantry elements – there’s no aquafaba, no agar – so it’s straightforward to make. Additionally, are you able to imagine you can also make a very killer mousse cake with solely 8 elements???
- Silken tofu: the important ingredient of this recipe, a excessive water, silky easy tofu typically bought in tubes. Silken tofu is mild but creamy, with a decrease fats content material than cashew desserts. For those who’re allergic to soy, you may attempt substituting ripe avocado (however I haven’t examined it!).
- Darkish chocolate: you need to use both chocolate chips or chopped chocolate bars. I like to recommend utilizing not less than 70% cacao chocolate for the very best flavour…and ensure you love the style of the chocolate as it’s what your mousse will style like!
- Almond butter: provides some richness and physique to the chocolate mousse instead of cream. You may completely substitute peanut butter in case you like however you’ll get a little bit of the peanut flavour within the mousse…which can be scrumptious!
- Maple syrup: maple syrup enhances the flavour because it sweetens however you’ll be able to substitute sugar in a pinch (the mousse could have a barely totally different texture, you’ll have to sub some further oil or water for the crust)
- Vanilla: as a result of vanilla is what makes chocolate style like chocolate (sure, actually!)
- Almond flour: constituted of floor almonds, almond meal has a fantastic texture and is blood-sugar pleasant as a result of it’s wealthy in fibre, protein and wholesome fat. One among my favorite baking elements
- Cocoa: I exploit common dutch baking cocoa for the crust which supplies it a bitter chocolate cookie vibe
- Avocado oil: you need to use any impartial flavoured oil you could have within the pantry. The oil helps maintain the crust a bit extra tender and enhances flavour however you may as well substitute the oil for extra maple syrup if you would like a semi-sweet crust that’s additionally oil free.
Tips on how to make this creamy vegan chocolate mousse cake
This dessert might really feel fancy, however I promise: it’s really easy a novice cook dinner will completely crush this recipe! It takes simply 20 minutes of hands-on time and there are not any particular methods. You don’t even want a meals processor for the crust! Right here’s how one can do it.
Step One: Make the almond flour crust. In a medium bowl, whisk collectively the cocoa, almond meal and salt. Pour within the oil, maple syrup and vanilla and whisk a bit, then simply get in there together with your arms till the dough begins to come back collectively. Sprinkle it over the lined springform pan after which press it down together with your arms till it evenly coats the underside of the pan.
Step Two: Make the vegan chocolate mousse filling. You’re going to soften the chocolate chips within the microwave, or over a pot of simmering water, then add them to a blender with the tofu, vanilla, maple syrup, salt and almond butter and mix till silky easy. Pour that mousse proper over the crust.
Step Three: Chill till agency. Ideally, you need to chill this cake for six hours however in a pinch, 4 works (that’s what I did for the shoot!). The wonderful thing about this cake is that it retains properly within the fridge for as much as 4-5 days plus you’ll be able to slice and freeze leftovers for as much as a month for every time a craving strikes!
Suggestions, methods and substitutions
- This vegan chocolate mousse cake retains very properly, coated within the fridge, for 4-5 days. Wish to freeze it? You wager! I like to recommend slicing it into slices and putting in a freezer container for as much as 1 month.
- For those who’re a chocolate lover, this dessert is ideal with none toppings by any means! Nonetheless, in case you love the pairing of chocolate with fruit, this cake is gorgeous topped with seasonal contemporary fruit.
- You could possibly additionally unfold the crust with a bit of passionfruit, cherry or raspberry jam earlier than you pour on the mousse for a burst of flavour or make a fast fruit coulis to pour over high.
- I actually just like the pairing of a bitter chocolate crust with the sweeter mousse filling. Nonetheless, if bitter chocolate isn’t your factor, add 2 tablespoons of cane sugar to the crust for extra of a semi-sweet flavour.
- Allergic to almonds? You may substitute walnut flour for the crust and sunflower seed butter for the mousse.
Simpler vegan desserts
No Prepare dinner Creamy Vegan Chocolate Mousse Cake
You’re in for a deal with! This creamy vegan chocolate mousse cake is SO straightforward to make, with simply 20 minutes of arms on time and nil baking required. The creamy dairy free chocolate mousse is made with silken tofu and it’s layered on a bitter chocolate almond flour crust for a decadent however not-too-sweet dessert and it’s gluten free too!
Chocolate Mousse Filling
- 14 ounces silken tofu, drained
- ¼ cup almond butter, or sub sunflower or peanut butter as wanted
- ¼ cup maple syrup
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- 1 cup darkish chocolate chips, or chopped darkish chocolate, 70% cocoa
Almond Flour Crust
- 1 ½ cups almond flour, or walnut flour
- 1 cup cocoa powder
- ⅓ cup maple syrup
- 2 tablespoons avocado oil, or different impartial flavoured oil
- 1 tablespoon pure vanilla extract
- ½ teaspoon salt
Non-compulsory toppings
- your favorite contemporary fruit, simply slice and place on high!
Make the crust
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In a medium bowl, whisk collectively almond flour, cocoa powder and salt till properly mixed. Pour in maple syrup, avocado and vanilla and whisk to mix, then begin kneading and mixing with arms till dough begins to come back collectively.
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Sprinkle the crust into the pan, then press firmly with arms till a good layer kinds. Put aside.
Make the mousse filling
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Place tofu, almond butter, maple syrup, vanilla and salt in blender and mix on excessive for one minute till it’s tremendous easy.
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Soften the chocolate chips within the microwave. OR, fill a small pot with 1 inch (2.5 cm) of water. Match a heatproof bowl over the pot to make a double boiler. Place chocolate within the bowl. Warmth over medium warmth, stirring often, till chocolate is totally melted and easy.
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Scrape chocolate into blender and mix once more on medium-high for 30-45 seconds till totally blended. Pour the mousse filling over the crust, scraping the blender to get each final scrumptious drop!
Chill the mousse cake
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Chill the cake for no less than 4 hours (6 is good) earlier than slicing and serving. I discover that this cake makes 8 beneficiant servings however simply serves 10 as it’s wealthy!
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You may retailer the cake for 4-5 days within the pan coated with plastic or reusable meals wrap. Wish to freeze it? Slice first, then place slices in a freezer container for as much as 1 month. Let thaw for quarter-hour earlier than serving.
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