The Perfect Vegan Chocolate Mousse Cake
The perfect vegan chocolate mousse combined with a delicious and easy no bake brownie bottom. Don’t let the chocolate curls scare you away since making this couldn’t be easier.
- Yield: 12 large slices 1x
Ingredients
Scale
Bottom
- 150g / 5,3 oz pitted dates
- 75g / 2,6 oz nuts and seeds of choice
- 0,5 dl / 1/4 cup rolled oats
- 4 tbsp cocoa powder
- A hearty pinch of salt
- A splash of vanilla extract
Mousse
- 400g / 14 oz silken tofu
- A pinch of salt
- A splash of vanilla extract
- Optionally liquid sweetener to taste
- 200g / 7 oz dark chocolate of choice, melted
- 150ml / 1/2 cup + 2 tbsp aquafaba (the liquid from a can of chickpeas)*
- Chocolate shavings for topping
Instructions
- In a food processor or a strong blender, process the dates, nuts, oats, cocoa powder, salt, and vanilla until you get a nice dough that does not crumble when pinched with your fingers. Press into the bottom of a spring-form pan and put in the refrigerator. My cake pan had a diameter of 28 cm / 11 inches.
- Quickly rinse the food processor/mixer and blend the tofu, salt, optional sweetener, and vanilla until smooth. While still running, pour the melted chocolate into the food processor and mix until incorporated.
- Whip the aquafaba as hard as possible. Transfer the chocolate mixture and aquafaba to another bowl and start folding in the whipped aquafaba.
- Transfer to the spring-form, smooth out and let rest in the fridge for an hour. Decorate, cut up, serve, and enjoy!
Notes
*Choose a brand of chickpeas without added salt for flavour reasons
Find it online: https://hannaekelund.com/the-perfect-vegan-mousse-cake/