Vegan Chocolate Mousse Cake
Ingredients
Biscuit
- 100 g spelt or all-purpose flour
- 20 g cacao powder
- 50 g brown sugar
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 120 ml oat milk, room-temperature
- 30 ml coconut oil
- 1 tsp vanilla
- 1/4 tsp salt
- 1 tbsp apple vinegar
Chocolate mousse layer
- 180g dark chocolate
- 500g vegan cream (whipped cream)
Ganache
- 80g dark chocolate
- 100g vegan soy cream
Preparation
For the biscuit, combine the flour with the cacao powder, baking soda, baking powder and salt.
Add sugar, oat milk, coconut oil and vanilla and combine.
Carefully fold in apple vinegar and quickly pour into a 20cm baking tin.
Bake at 180° for 12-15 minutes.
Chocolate mousse
Melt the chocolate and let it cool down a little.
Whip the cream and gently fold in the chocolate.
If you wish for an ombre pattern, fold in a little chocolate and spread a layer, then add more to every layer.
Let cool in the fridge for at least 1 hour.
Ganache
Break chocolate into pieces and put into a bowl.
Heat the cream in the pan and pour over the chocolate.
Wait for 2 minutes and then carefully combine.
Spread ganache on top of the chocolate mousse.
Leave to cool in the fridge overnight.
