Vegan Peanut Butter Mousse Cake Recipes

EASY PEANUT BUTTER VEGAN MUG CAKE

Easy Peanut Butter Vegan Mug Cake image

You're 3 minutes away from sweet tooth attack to moist, rich cake in your hot little hands. I affectionately call this "teacup cake" because it's a petite version that makes just enough to satisfy my sweet tooth.

Provided by Kare for Kitchen Treaty

Time 3m

Number Of Ingredients 7

Ingredients

2 tablespoons white whole wheat flour or all-purpose flour (sub your favorite gluten-free flour blend for a GF version)
2 tablespoons peanut butter (I use all-natural creamy peanut butter)
2 tablespoons unsweetened almond milk (can substitute dairy milk for a non-vegan version)
1 tablespoon pure maple syrup (could substitute granulated sugar, brown sugar, or honey [but honey is not vegan])
1/4 teaspoon baking powder
1/2 teaspoon pure vanilla extract (optional)
Chocolate chips or chocolate chunks for topping

Steps:

Add all ingredients except the chocolate chips (if using) to an 8-ounce or larger microwave-safe mug. Use a fork to stir together until combined. It might seem lumpy at first but keep stirring and it'll resemble cake batter in no time!
Microwave on high until the cake has risen and springs back slightly when you poke it, 45-60 seconds. If it's not done after 60 seconds, try cooking in 15-second intervals until done. (To bake in the oven, heat oven to 375 degrees Fahrenheit and place batter in an oven-safe ramekin or oven-safe mug. Bake until domed and the top springs back when you poke it, 15-20 minutes. )
Top with chocolate chips or chunks if desired and enjoy right away.

Nutrition Facts : ServingSize 1 mug cake, Calories 307 kcal, Sugar 15 g, Sodium 294 mg, Fat 17 g, SaturatedFat 3 g, Carbohydrate 32 g, Fiber 2 g, Protein 10 g

PEANUT BUTTER MOUSSE CAKE (VEGAN AND DIABETIC)

Peanut Butter Mousse Cake (Vegan and Diabetic) image

Though some people would question lightening up a peanut butter mousse cake, what can I say? I'm diabetic and vegan but I still like my treats! This dessert takes a little time but it really is not difficult and the results... wow!

Provided by cjbamboo

Categories Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 26

Ingredients

1 cup whole wheat pastry flour
1/2 cup oat bran
1/2 teaspoon baking powder
3/4 cup Splenda granular, sugar substitute
1/4 cup cocoa
1 cup applesauce
1/3 cup sugar-free maple syrup
2 teaspoons maple extract
2/3 cup water
1/4 cup non-fat soymilk
2 teaspoons vanilla
2 tablespoons tahini
1 tablespoon peanut butter
1/2 teaspoon salt
1 (12 ounce) box tofu (medium firm or firm)
1/3 cup sugar-free maple syrup
2/3 cup water
1/2 cup Splenda granular, sugar substitute
1/2 teaspoon salt
1 tablespoon vanilla
1 tablespoon lemon juice
1/2 cup peanut butter
1 cup water
2 teaspoons agar, powder
1 tablespoon cornstarch
1/2 cup non-fat soymilk

Steps:

Preheat oven to 350°F.
For the cake:.
Prep an 8 inch springform pan (spray with nonstick coating, or rub with butter and dust with flour).
Combine flour, oatbran, baking powder, Splenda, cocoa, and salt in large bowl.
Combine applesauce, syrup, maple extract, water, soymilk, vanilla, tahini, and p.b. in medium bowl and mix well.
Add wet ingredients to dry and mix well.
Bake for 20 - 30 minutes (test with toothpick).
Cool.
For the mousse:.
Process tofu, syrup, salt, vanilla, lemon juice, and p.b. until smooth.
Mix together soymilk and cornstarch in small bowl.
Heat water and agar in saucepan over low-medium heat, and bring to a gentle boil, stirring as the mixture thickens. When agar is dissolved and the mixture is pudding thick, add the soy milk and cornstarch. Stir until mix boils again and then remove from heat.
With processor on, add agar mixture to the tofu mixture in a thin stream.
When completely combined, pour mousse over cake.
Cover with plastic wrap and refrigerate until set (at least 6 hours, or overnight).
Optional: Make a ganache drizzle by mixing melted vegan chocolate with soymilk.

Nutrition Facts : Calories 264.4, Fat 13.6, SaturatedFat 2.7, Sodium 415, Carbohydrate 30, Fiber 5.5, Sugar 3.2, Protein 11.7

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