Velvety Vegan Chocolate Mousse Cake with Strawberry Coulis

Allergens

Tree Nuts, Soy (Agar-agar)

Ingredients

• 1 1/2 cups almond flour
• 3/4 cup coconut sugar
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/3 cup unsweetened applesauce
• 1/2 cup almond milk
• 1/3 cup melted coconut oil
• 1 tbsp vanilla extract
• 6 oz dark chocolate, vegan
• 2 cups coconut cream
• 1 tsp agar
• agar powder
• 2 cups fresh strawberries
• 1/4 cup sugar
• 1 tsp lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8 inch cake pan with parchment paper.
2. In a large bowl, whisk together almond flour, coconut sugar, cocoa powder, baking soda, and salt. Set aside.
3. In another bowl, combine applesauce, almond milk, melted coconut oil, and vanilla extract. Mix well.
4. Gradually add the wet ingredients into the dry mixture, stirring until just combined. Pour batter into the prepared cake pan.
5. Bake for 20 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
6. While the cake cools, prepare the chocolate mousse by melting the dark chocolate and setting aside. In a saucepan, heat coconut cream and agar agar powder until boiling. Let it cool slightly, then pour over the melted chocolate, stirring until smooth. Refrigerate until set.
7. Once the cake is completely cooled, cut it into 6 equal portions and arrange them on individual plates. Spoon the chocolate mousse over each piece of cake, creating a mountain like effect.
8. For the strawberry coulis, blend fresh strawberries with sugar and lemon juice until smooth. Strain to remove seeds, and drizzle over the mousse topped cake pieces.
9. Serve immediately, capturing the essence of a chilly winter's night in each spoonful.

Chef’s Insight

The agar-agar powder adds a subtle, yet firm texture to the chocolate mousse, elevating it above ordinary vegan desserts.

Notes

Be sure to use a high-quality dark chocolate for the mousse layer.