Chocolate Mousse Cake (Vegan)
- Time
- prep: 20 minutes / baking: 30 minutes
- Servings
- 16
Ingredients
Cake
- 1½ cups (200 g / 7.1 oz) unbleached white flour
- ⅓ cup (40 g / 1.4 oz) unsweetened baking cocoa powder
- 1 teaspoon baking powder
- 1 cup (225 g / 7.9 oz) unrefined sugar
- 1¼ cups (300 ml / 10 oz) water
- ¼ cup (60 ml / 2 fl oz) vegetable oil
- 2 teaspoons vanilla extract
- 2 tablespoons vinegar (plain red, plain white or rice vinegar)
- 1 pinch of shredded coconut
Chocolate tofu filling
- 6 oz chocolate chips
- 6 oz tofu
- ½ tablespoon vanilla extract
Chocolate walnut sauce topping (optional)
- ¼ cup (60 g / 2.1 oz) margarine
- ¼ cup (30 g / 1.1 oz) cocoa powder or carob powder
- 4 tablespoons soy milk
- 5/6 cup (180 g / 6.3 oz) sugar (preferably unrefined)
- ⅓ cup (75 g / 2.6 oz) packed unrefined sugar
- 1 teaspoon vanilla extract
- ½ cup (40 g / 1.4 oz) walnuts (optional)
Method
- Preheat oven to 375°F (190°C).
- In bowl combine flour, cocoa, baking soda, salt and sugar.
- In another bowl combine water, oil, and the 2 teaspoons of vanilla.
- Pour liquid into dry ingredients, then whisk with fork.
- Add vinegar and stir. You'll see bubbles when the acidic vinegar reacts with the basic baking soda!
- Pour into baking dishes, and bake for 25–30 minutes.
- Remove from oven and let cool completely.
- Melt the chocolate chips.
- Combine the tofu, ½ tablespoon vanilla extract, and melted chocolate chips in a blender. Blend until creamy.
- Cut the top of the cake off and set the top aside. Pour the chocolate tofu mousse on the bottom half of the cake. Replace the top half.
- Refrigerate until mousse thickens.
- In a saucepan combine everything but vanilla extract. Bring to boil, stirring constantly.
- Boil 1 minute, stir to cool, then add vanilla extract.
- Pour over the top of the chocolate mousse cake.
- Garnish with coconut.