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 whipped cream
Ganache
- 80g dark chocolate
- 100g vegan soy cream
Preparation
Combine the flour with the cacao powder, baking soda, baking powder, and salt for the biscuit.
Add brown sugar, oat milk, coconut oil, and vanilla, then mix well.
Carefully fold in apple vinegar, quickly pour the mixture into a 20cm baking tin, and bake at 180°C for 12-15 minutes.
Allow the biscuit to cool completely.
For the chocolate mousse, melt the dark chocolate and let it cool slightly.
Whip the vegan whipped cream until stiff and gently fold in the cooled chocolate.
If desired, create an ombre pattern by folding in chocolate gradually and spreading in layers.
Spread the mousse on top of the cooled biscuit and refrigerate for at least 1 hour.
For the ganache, break the dark chocolate into pieces and place in a bowl.
Heat the vegan soy cream in a pan and pour over the chocolate.
Wait for 2 minutes, then stir carefully to combine.
Spread the ganache over the chilled mousse layer and refrigerate overnight before serving.
