Looking for a delicious vegan desert recipe? This episode takes us to Soho in London, where we go in search of the best dairy free Chocolate Mousse Cake we can find. We didn't find any vegan ones, but found some beautiful looking cakes that we wanted to replicate. Our plant-based chocolate mousse cake is incredible, make from the magic ingredient 'aquafaba', or chickpea water! We know this sounds strange but it gives the cake that wonderful mousse texture. Coupled with a biscuity base and a smooth chocolate top, this cake is a winner. Also, a great vegan desert for kids.
<item-todo-done>1 tsp coconut oil<item-todo-done><item-todo-done>½ tsp vanilla extract<item-todo-done><item-todo-done>75g of 70% cocoa solids dark chocolate roughly chopped<item-todo-done><item-todo-done>100g of 70% cocoa solids dark chocolate roughly chopped<item-todo-done><item-todo-done>200 blanched almonds<item-todo-done><item-todo-done> maple syrup<item-todo-done><item-todo-done> salt<item-todo-done>
<item-todo-done>2 tbsp coconut oil<item-todo-done><item-todo-done>1 tsp vanilla extract<item-todo-done><item-todo-done>200g of 70% cocoa solids dark chocolate roughly chopped<item-todo-done><item-todo-done>250ml coconut cream<item-todo-done><item-todo-done>2 liquid from 1 x 400g can of chickpeas<item-todo-done><item-todo-done> pinch of cream of tartar<item-todo-done><item-todo-done>200g golden caster sugar<item-todo-done><item-todo-done>100 cashews - soaked overnight until soft<item-todo-done>
<item-todo-done>2 tbsp coconut oil<item-todo-done><item-todo-done>1 tsp vanilla extract<item-todo-done><item-todo-done>2 tbsp caster sugar<item-todo-done><item-todo-done>2 tsp olive oil<item-todo-done><item-todo-done>200 plant-based milk<item-todo-done><item-todo-done> salt<item-todo-done><item-todo-done>200g of 70% cocoa solids dark chocolate finely chopped<item-todo-done>
<item-todo-done>2 tsp coconut oil<item-todo-done><item-todo-done>1 tsp vanilla extract<item-todo-done><item-todo-done>150g of 70% cocoa solids dark chocolate roughly chopped<item-todo-done><item-todo-done>200g of 70% cocoa solids dark chocolate roughly chopped<item-todo-done><item-todo-done>400 blanched almonds<item-todo-done><item-todo-done> maple syrup<item-todo-done><item-todo-done> salt<item-todo-done>
<item-todo-done>4 tbsp coconut oil<item-todo-done><item-todo-done>2 tsp vanilla extract<item-todo-done><item-todo-done>400g of 70% cocoa solids dark chocolate roughly chopped<item-todo-done><item-todo-done>500ml coconut cream<item-todo-done><item-todo-done>4 liquid from 1 x 400g can of chickpeas<item-todo-done><item-todo-done> pinch of cream of tartar<item-todo-done><item-todo-done>400g golden caster sugar<item-todo-done><item-todo-done>200 cashews - soaked overnight until soft<item-todo-done>
<item-todo-done>4 tbsp coconut oil<item-todo-done><item-todo-done>2 tsp vanilla extract<item-todo-done><item-todo-done>4 tbsp caster sugar<item-todo-done><item-todo-done>4 tsp olive oil<item-todo-done><item-todo-done>400 plant-based milk<item-todo-done><item-todo-done> salt<item-todo-done><item-todo-done>400g of 70% cocoa solids dark chocolate finely chopped<item-todo-done>
Preheat oven to 175°C l 22 cm springform tin, lined with greaseproof paper l Baking tray l Food processor