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
- 180 g dark chocolate
- 500 g vegan whipped cream
Ganache
- 80 g dark chocolate
- 100 g vegan soy cream
Preparation
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°C for 12-15 minutes.
Chocolate mousse
Melt the dark chocolate and let it cool slightly.
Whip the vegan cream until stiff.
Gently fold the cooled chocolate into the whipped cream.
Spread the mixture on top of the biscuit.
If desired, create an ombre effect by adding chocolate gradually and spreading in layers.
Refrigerate for at least 1 hour.
Ganache
Break the dark chocolate into pieces and place in a bowl.
Heat the vegan soy cream and pour over the chocolate.
Wait for 2 minutes, then carefully stir to combine.
Spread the ganache over the chocolate mousse layer.
Refrigerate overnight to set.
