Vegan Nut Chocolate Mousse Cake
Ingredients
Cake
- 150g apple puree
- 50g hazelnut butter or other
- ~150ml plant milk
- 1 tsp apple cider vinegar
- 130g coconut blossom sugar or xylitol or sugar
- 80g ground hazelnuts
- 200g regular spelt flour
- 1/2 tsp baking soda
- 2.5 tsp baking powder
- 50g cacao powder
- optional: flavor drops
Mousse components
- 400g silken tofu
- 180g melted chocolate (vegan)
- a pinch of salt
- 1 tbsp hazelnut butter
- optional: ~25g coconut sugar or regular sugar
Preparation
You can use a gluten-free flour mix instead of regular spelt flour.
Preheat the oven to 180°C/350°F using upper and lower heat.
Mix all cake ingredients together.
Pour the dough into 2 round, oiled baking forms of 14cm diameter.
Bake for approximately 20-25 minutes.
Let the cakes cool down.
In the meantime, prepare the chocolate mousse: mix all mousse ingredients together until smooth.
Put the mousse in the fridge to cool down.
When the mousse is creamy, assemble the cake by layering it on the cooled cake bases.
Provide feedback on the recipe if you try it.