Delectably Rich Vegan Chocolate Mousse Cake

Delectably Rich Vegan Chocolate Mousse Cake

Once this cake was frosted, I melted a a few ounces of chopped dark chocolate to pour over the sides. I finished with a sprinkle of mini chocolate chips, and the fresh raspberries are a nod to the raspberry jam layered inside.

I kinda wanted to leave it like this – more of a rustic frosting, with cake and jam showing. But then I remembered how much I like that fluffy mousse frosting, and the cake to frosting ratio needed to be a bit more even on this cake.

Yield: 8-10 servings

Ingredients:

Mousse Frosting:

· 3/4 cup chocolate flavored nondairy milk (cashew)

· 1 (14 to 16 ounce) block extra-firm regular tofu, drained

· 1 tablespoon extra-virgin olive oil

· 1 teaspoon vanilla extract

· 3 tablespoons vegan powdered sugar

· 1 cup vegan dark chocolate (55% cacao) chips, plus more for decorating

Cake:

· 1 tablespoon flaxseeds

· 1 cup + 2 tablespoons whole wheat flour (*gluten free all purpose works for GF)

· 2/3 cup vegan cane sugar

· 3 tablespoons unsweetened cocoa powder

· 3/4 teaspoon baking soda

· 1/8 teaspoon sea salt

· 3/4 cup + 3 1/2 tablespoons nondairy milk

· 2 tablespoons “extra-light” olive oil (*see note)

· 1/2 teaspoon vanilla extract

Filling:

· 3 heaping tablespoons raspberry preserves, plus more as needed

Instructions:

1. To make the frosting, heat the nondairy milk in a small saucepan over medium-low heat until small bubbles appear on the surface and the nondairy milk is simmering hot.

2. ....

3. ....

Full Recipe: Click Here

Created: BANKHEALTHY