Updated January 15, 2020
This image courtesy of Del Nakamura
Fluffy, moist chocolate cake layered between a rich, whipped chocolate mousse … this cake will send you to pure vegan bliss. It’s nearly impossible to stop yourself from polishing off a whole slice in seconds.
Serves1 (8-inch [20-cm]) cake
OccasionCasual Dinner Party
Dietary ConsiderationEgg-free, Lactose-free, Peanut Free, Tree Nut Free, Vegan, Vegetarian
Taste and TextureChocolatey, Sweet
Type of DishCake, Chocolate Cake, Dessert
Ingredients
- 2 cups (320 g) dairy-free semisweet chocolate chips
- 1 cup (237 mL) soy milk
- 1 tablespoon brown rice syrup
- 6 ounces (170 g) silken tofu, drained
- 2 1/4 cups (281 g) whole wheat pastry flour or unbleached organic all-purpose flour
- 1/2 cup (43 g) cocoa powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 3/4 cups (415 mL) brown rice syrup
- 1 cup (237 mL) water
- 1/4 cup (59 mL) + 1 tablespoon vegetable oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- Fresh berries, mint sprigs, or orange zest, for topping (optional)
Instructions
To Make the Cocoa Mousse:
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Place the chocolate chips in a double boiler over low heat and allow it to melt, stirring constantly.
Continue reading Cocoa Mousse Cake | Cookstr.com at TheDirtyGyro.
