Lenten cake with chocolate mousse

Vegan Chocolate Mousse and Peanut Butter Cake

Looking for a delicious dessert that impresses both in appearance and taste, yet is also vegan? The vegan chocolate mousse and peanut butter cake is the perfect choice! This recipe is not only easy to make but offers an irresistible combination of flavors and textures. Plus, it’s ideal for any occasion, from a party with friends to a festive meal.

Preparation Time
- Preparation Time: 30 minutes
- Baking Time: 30 minutes
- Total Time: 12 hours (including cooling time)
- Servings: 8

Ingredients

Chocolate Base:
- 105 g all-purpose flour
- 15 g dark cocoa
- 1/2 teaspoon baking soda
- A pinch of salt
- 70 g Green Sugar (or 100 g regular sugar)
- 50 ml vegetable oil
- 125 ml cold water
- 1 teaspoon vanilla extract
- 1/2 teaspoon apple cider vinegar

Peanut Butter Mousse:
- 1 can coconut milk (without additives or emulsifiers)
- 4 tablespoons peanut butter
- 2 tablespoons Green Sugar (or regular sugar to taste)
- 1/2 teaspoon vanilla extract

Avocado and Chocolate Mousse:
- 2 ripe avocados
- 100 g dark chocolate (make sure it is vegan)
- 2 tablespoons dark cocoa
- 100 g Green Sugar (or regular sugar to taste)
- 1 teaspoon vanilla extract
- A pinch of salt
- 3-4 tablespoons coconut milk
- 1 tablespoon coconut oil

Chocolate Glaze:
- 70 g high-cocoa dark chocolate (check the label to ensure it is vegan)
- 2 teaspoons coconut oil

Candied Clementines:
- 2 small clementines
- 1/2 cup Green Sugar (or regular sugar)
- 1/2 cup water

Instructions

Step 1: Prepare the Chocolate Base
1. Prepare the ingredients: Start by sifting the flour, cocoa, baking soda, and salt into a large bowl. This step is essential to avoid lumps in the batter.

2. Mix the ingredients: Add the remaining ingredients: Green Sugar, vegetable oil, cold water, vanilla extract, and apple cider vinegar. Mix quickly with a spatula or mixer, just until everything is combined. It’s important not to overmix, as the baking soda will activate and create unsightly holes in the base.

3. Bake the base: Pour the batter into an 18 cm round cake pan lined with parchment paper. Bake in a preheated oven at 180°C for 20-30 minutes, or until a toothpick comes out clean. Let the base cool in the pan; this will be the foundation for our cake.

Step 2: Prepare the Peanut Butter Mousse
1. Prepare the coconut milk: Place the can of coconut milk in the refrigerator overnight. The next day, open the can and drain the liquid (coconut water). Transfer the solid part of the coconut cream to a bowl.

2. Mix the mousse: Using an electric mixer, beat the coconut cream until fluffy. Add Green Sugar, vanilla extract, and peanut butter, mixing well. Transfer the mixture to a piping bag and pipe it into the center of the base, leaving the edges free for the chocolate mousse.

Step 3: Prepare the Avocado and Chocolate Mousse
1. Combine the ingredients: In a food processor, add the avocado, dark chocolate, cocoa, Green Sugar, vanilla extract, salt, coconut milk, and coconut oil. Blend until you achieve a smooth and creamy consistency.

2. Level the cake: Pour the chocolate mousse over the peanut butter mousse, leveling the surface well. Cover the cake with plastic wrap and refrigerate overnight.

Step 4: Prepare the Chocolate Glaze
1. Melt the chocolate: Melt the dark chocolate with the coconut oil in a double boiler or microwave. Let it cool slightly before pouring it over the cake.

Step 5: Prepare the Candied Clementines
1. Slice the clementines: Cut the clementines into thin slices. In a saucepan, combine water with Green Sugar and bring to a boil.

2. Boil the clementines: Add the clementine slices to the boiling syrup and boil for 10-15 minutes. Remove from heat and let cool, then drain the clementines.

3. Caramelize the clementines: Place the clementine slices on a baking sheet lined with parchment paper. Bake in a preheated oven at 190°C for 10-15 minutes, until the slices begin to caramelize slightly. Let cool completely.

Serving
When the cake is ready, pour the chocolate glaze over it and decorate with the candied clementine slices, nuts, and almonds for added texture and color. This dessert can be enjoyed alongside a cup of fragrant tea or coffee, offering a perfect contrast between the sweetness of the mousse and the bitterness of the chocolate.

Practical Tips
- Peanut Butter Alternative: If you’re not a fan of peanut butter, you can use almond or pistachio butter to change the flavor of the mousse.
- Alternative Sugar: If you prefer a natural sweetener, Green Sugar is an excellent choice, but you can also opt for maple syrup or honey (if not strictly vegan).
- Decoration: Experiment with different types of nuts or seasonal fruits to add a touch of originality to the cake.

Nutrition
This vegan cake is not only delicious but also packed with nutrients! Avocado provides healthy fats, dark chocolate is rich in antioxidants, and clementines offer vitamin C. Each serving has approximately 300-350 calories, depending on the amount of sugar and type of butter used.

Frequently Asked Questions
- Can it be frozen? Yes, this cake can be frozen, but it’s best to freeze only the mousse and add the chocolate glaze and candied clementines before serving.
- How long can it stay in the fridge? The cake stays fresh in the fridge for 3-4 days, making it perfect for preparing in advance for a special occasion.

In conclusion, the vegan chocolate mousse and peanut butter cake is a refined dessert, full of flavor and easy to make. With each slice, you will discover a unique combination of textures and flavors that will make you fall in love with this delight. So, don’t hesitate to try it and share it with your loved ones!

 Ingredients: 105g white flour 15g dark cocoa 1/2 teaspoon baking soda 1 pinch of salt 70g Green Sugar (100g regular sugar) 50ml vegetable oil 125ml cold water 1 teaspoon vanilla extract 1/2 teaspoon apple cider vinegar Peanut Butter Mousse: 1 can coconut milk (without additives or emulsifiers) 4 tablespoons peanut butter 2 tablespoons Green Sugar (or regular sugar to taste) 1/2 teaspoon vanilla extract Avocado and Chocolate Mousse: 2 ripe avocados 100g dark chocolate (check the label to ensure it's vegan) 2 tablespoons dark cocoa 100g Green Sugar (or regular sugar to taste) 1 teaspoon vanilla extract 1 pinch of salt 3-4 tablespoons coconut milk 1 tablespoon coconut oil Chocolate Glaze: 70g high cocoa content dark chocolate (check the label to ensure it's vegan) 2 teaspoons coconut oil Candied Clementines: 2 small clementines 1/2 cup Green Sugar (or regular sugar) 1/2 cup water