Vegan Chocolate Mousse Cake Healthy Recipes

EASY VEGAN CHOCOLATE MOUSSE CAKE (GLUTEN FREE + NUT FREE!)

Steps:

• Please read through the instructions first before beginning, and measure out ingredients for the brownie cake layer.
• Preheat the oven to 350F. Prepare an 8″ springform pan with 4″ walls by lining the bottom with parchment paper and greasing the edges of the springform pan with olive or cooking oil. Set aside. Prepare the vegan buttermilk by mixing together the dairy free milk and apple cider vinegar in a small bowl. Set aside to thicken.
• In a large bowl, whisk together the oat flour, cocoa powder, coconut sugar, and arrowroot powder. Set aside. In a medium bowl, whisk together the dairy free milk and acv mixture with the applesauce. Pour the wet mixture into the dry ingredients and whisk together until the dry ingredients have just combined with the wet. Then in a separate ramekin, mix the baking soda with the apple cider vinegar until it foams. Add immediately into the batter and mix together.
• Pour the batter into the springform pan and bake for 35 minutes, or until a toothpick comes out clean. Remove from the oven and allow the cake to cool in the springform pan for 30 minutes. Then transfer the cake in the springform pan still to the freezer to chill for 30 minutes.
• only after the brownie cake layer has chilled for 30 minutes in the freezer, prepare the chocolate mousse.
• In a microwave safe bowl or by tempering the chocolate over the stove, heat and stir the chocolate until melted. If using a microwave, use 30 second intervals, stirring in between each interval until the chocolate is about half way melted. Then stir the chocolate until melted, without heating it again. Set the chocolate aside to cool while you make the mousse.
• First start by adding the aquafaba, cream of tartar, and 2 tbsp from the coconut sugar into a stand mixer bowl with whisk attachment. Turn the stand mixer on to medium speed, mixing the aquafaba until it begins to foam. Once the mixture starts to foam, turn the speed up to high speed, and whip the aquafaba for 6-7 minutes, until soft peaks are achieved. Then add in the remaining coconut sugar. Turn the speed up to high speed again, and allow the mixture to mix for another 8-10 minutes, until medium peaks are achieved.
• once the peaks are achieved, pour the cooled chocolate into the mousse mixture. Use a rubber spatula to gently gold the chocolate into the mousse, using a "J" swoosh movement. Fold until the chocolate is evenly distributed throughout the mousse, being careful not to over mix the mousse and deflate it.
• Pour the mousse on to the brownie cake layer, and use a rubber spatula to smooth the top. Place the mousse cake into the freezer to chill for 3 hours.
• Once the mousse cake is entirely set, use a butter knife to carefully run the edges of the mousse cake walls and sides of the springform pan to easily release the cake. Carefully release the springform cake walls and plate the mousse cake. Decorate with berries and server immediately. When not slicing, keep the mousse cake in the fridge or freezer. This is because at room temperate, aquafaba begins to soften quite quickly, so this cake shouldn't be left out for more than 30 minutes.
• store any leftovers in an airtight container in the freezer for up to 2 months.

VEGAN CHOCOLATE MOUSSE CAKE

Steps:

• Line the bottom and sides of a 7" cake tin with a removable base with some parchment paper.
• Add the cookies and vegan butter to a food processor and blitz for about 30 seconds until evenly mixed. Press the cookie mixture into the base of the cake tin, and smooth it out with a spatula or flat bottomed glass, making sure it is compact. Set aside in the fridge.
• First, melt the chocolate over a double boiler (bain-marie).
• Add all of the ingredients apart from the maple syrup to a high-speed blender or food processor and blend for a couple of minutes until smooth and creamy.
• Taste the filling and add the maple syrup if you'd like it sweeter and blend again to combine.
• Transfer the filling into the cake tin using a spatula to smooth it out. To get the swirl effect on top, place the cake tin on top of a turntable, and use your spatula to make a swirl print on the surface of the cake whilst spinning the turntable. Place in the fridge to set for 3-4 hours (or overnight if preferred).
• Once set, remove the cake from the tin. You can use a blow torch to gently heat the sides of the pan to make it easier for the cake to slide out of the tin.
• Top with fresh berries and some grated chocolate. To store, place in an airtight container and refrigerate for up to 3 days.

NO-BAKE VEGAN CHOCOLATE MOUSSE CAKE

Steps:

• If you are melting your chocolate and coconut oil for the filling on the stove, place them in a small saucepan on low heat. Keep an eye on it, and make sure to stir every few minutes. When it's almost completely melted, take it off the heat and give it a good stir. You don't want to burn it; the heat will continue to melt it. Once finished, set aside.
• Place all base ingredients in a food processor and pulse until finely ground. Bring a small amount of the mixture together with your fingers. If it's sticking together, it's ready.
• Line an 8-inch springform pan with parchment paper on the base and the sides. I brush the pan with a little oil to ensure that the parchment paper sticks to it and makes it easier to work with.
• Transfer the base mix to the pan and press it down evenly until it's nice and compact. Put it in the fridge to chill while you make the filling.
• When the chocolate and coconut oil has melted, transfer it into a jug that's easy to pour from.
• Add the silken tofu, coconut cream, maple syrup, cacao powder, vanilla extract and salt to a blender* and blend on medium until it's nice and smooth.
• While the blender is on low, remove your blender's small cap (usually the smaller clear part of the lid) and slowly start pouring in the melted chocolate and coconut oil mix. You can increase the speed to medium to speed up the process after the initial few seconds of pouring. This will help the cool ingredients (silken tofu and maple syrup if kept in the fridge) incorporate easier with the warm/hot ingredients (chocolate and coconut).
• Once it's all incorporated well, take the base from the fridge and pour the filling nice and evenly over the base. Scraping down the rest of the mix from the blender. Tap on the benchtop a few times to release some air bubbles to even out the filling on the top.
• Return to the fridge for 3+ hrs. I like mine very set, so overnight is best.
• Once the mousse is set, remove the cake from the springform pan and peel off the sides and the base parchment paper.
• Decorate with your choice of fruit, berries and chocolate. I like mine with chocolate and raspberries.

VEGAN CHOCOLATE MOUSSE CAKE (HEALTHY)

Steps:

• Preheat your oven to 345° F (175° C) and prepare a cast iron skillet or round baking dish.
• To create the batter, start by placing the dates, almond butter and vanilla extract into a food processor jar and pulse to obtain a puree.
• Next, add the chickpeas, almond flour, oat flour, baking powder and a sprinkle of salt if you like. Process again to obtain a thick, smooth and creamy batter. Stop and scrape down the sides as needed.
• Fold in the chocolate chunks using a spoon, then make a quick taste test to see whether any adjustments are necessary.
• Add the cookie crust mixture into the prepared skillet and evenly flatten it with the back of a spoon or wetted fingers.
• Put the skillet into the oven and bake for 20 minutes or until the center is cooked through. You can check it by inserting a toothpick - if it comes out clean, the cookie cake is done.
• Remove from the oven and let cool.
• Drain your soaked and pitted dates well, then place them into a food processor and pulse to obtain a puree.
• Add the silken tofu and melted dark chocolate, then process again until a creamy batter forms.
• Pour your chickpea liquid or aquafaba into a medium-sized bowl and whip with a hand mixer to obtain a frothy mixture. This may take a few minutes, so don't worry!
• Slowly add your chocolate, date and tofu mixture from the food processor into the fluffy aquafaba and gently whisk to incorporate until you have a homogeneous chocolate mousse.
• Once the chickpea crust has cooled completely, pour the chocolate mousse on top of it. Using the back of a spoon, create an even layer on top of your crust.
• Decorate your cake with blackberries, grated chocolate, crushed pistachios and some coarse salt.
• Refrigerate your chocolate mousse cake for 1 hour before cutting it into slices and serving it.