Peanut Butter Mousse Cake Vegan And Diabetic Recipes

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VEGAN PEANUT BUTTER MOUSSE CAKE



Vegan Peanut Butter Mousse Cake image

You will need a 5" Ring Mold to assemble this cake and Acetate Strips

Time 2h

Yield 1- 5" Cake

Number Of Ingredients 20

½ Recipe Your Favorite Brownie Recipe
For the Peanut Butter Mousse:
Creamy Peanut Butter ¾ cup (195g)
Milk Alternative 2 tablespoons (30ml)
Vanilla Extract 1 teaspoon (5ml)
Aquafaba ¼ cup (60ml)
Coconut Fat from 1-15oz can full fat coconut milk
Granulated Sugar 2 tablespoons (28g)
Cream of Tartar ¼ teaspoon
For the Chocolate Mousse:
Semi Sweet Vegan Chocolate 1 scant cup (113g)
Brewed Coffee 2 Tablespoons (28g)
Vanilla Extract 1 teaspoon (5ml)
Aquafaba ¼ cup (60ml)
Coconut Fat from 1-15oz can full fat coconut milk
Granulated Sugar 2 tablespoons (28g)
Cream of Tartar ¼ teaspoon
Vegan Ganache Recipe:
Semi Sweet Chocolate 1 cup (170g)
Milk Alternative ½ cup (120ml)

Steps:

  • Prepare the brownie recipe as per the instructions on that blog post, and bake it into the same size pan as you will be building your final mousse cake, I have used a 5" ring mold for mine, so I baked the brownie in a 5" cake pan
  • Prepare the peanut butter mousse by slightly melting the peanut butter, then add the milk alternative and vanilla extract, whisk smooth
  • Whip the aquafaba on high speed and gradually add the sugar with the cream of tartar. Whip to stiff peaks.
  • Whip the coconut fat to soft peaks then fold into the peanut butter base.
  • Fold in the aquafaba last and then pour into the ring mold fitted with the brownie base.
  • Freeze while you prepare the chocolate mousse.
  • Melt the chocolate and then add the brewed coffee and vanilla extract. Whisk smooth
  • Fold in the whipped coconut cream and then the aquafaba and pour the mousse over top of the peanut butter mousse in the ring mold
  • Freeze for at least 3 hours or until it is set and firm.
  • Prepare the ganache by warming the chocolate with the milk alternative over low heat stirring constantly until smooth.
  • Pour the ganache over the top of the frozen mousse cake, then refrigerate until serving.
  • *Optional garnishes as shown in the video

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