Gluten-Free Vegan Chocolate Mousse Cake - Rhian's Recipes (2024)

FAQs

What is vegan mousse made of? ›

This recipe only calls for only 3 main ingredients – tofu, dark chocolate and maple syrup! The darker the chocolate you use the better. I chose to go with a 90% cocoa variety. The mousse feels light but it's still quite rich so I would say this recipe makes enough to serve 4 people.

Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla.

The perfect dessert for dinner parties or date night – this cake delivers just the right amount of fancy without being overly fussy. And it's naturally gluten free which means everyone can enjoy a slice (or two!).

Check that the chocolate has cooled down sufficiently – it should not be warm to the touch or else chocolate is likely to seize and you will end up with grainy mousse. Gently and gradually fold a portion (approx. a third) of melted chocolate into whipped aquafaba – using a silicone spatula and a gentle folding motion.

Agar agar can be used as a substitute if you're trying to avoid gelatin, and it should be handled in the same way. Some recipes—usually, recipes that use chocolate as a base, because it thickens on its own under refrigeration—don't require a thickener at all.

We often reach for almond flour in baking recipes when we're looking for a light, fluffy, cake-y texture with neutral flavor, because almond flour has a milder flavor than almond meal, and tends to fluff up nicely when baked! It works well in both egg and egg-free baking.

Examples of gluten-free oils include canola oil, sunflower oil, olive oil and vegetable oil.

Flavor Differences

All gluten-free flours have a different taste. Some gluten-free flours are naturally sweet, some are nutty, while others have a strong flavor. When you're just getting started baking gluten-free, experiment with as many different flours as you can.

First, we make the chocolate cake, which is a basic chocolate cake recipe, with the only difference being that it's made in a springform pan. This will help us with assembly later due to the high edges of the pan. Next, the mousse is made with egg whites and whipped cream, along with melted premium chocolate.

What are the two types of mousse? ›

Pudding can be thickened by starch or gelatin. Mousse is a French word for "foam." It's a light and airy mixture of Cream, eggs, and sugar whipped together until it turns into foam. There are two types of Mousse: sweet and savory.

Mousse recipes that use raw eggs should be modified by heating the milk, eggs and sugar to 160 degrees F. Hillers recommends any recipe calling for raw eggs should be modified to either heat the eggs or to substitute a modified egg product. If your recipe can't be modified, Hillers advises finding a substitute recipe.

Instead, vegan bakers use plant-based substitutes such as bananas, flax seeds, or dairy-free butters. Gluten-Free cakes, on the other hand, use non-wheat flour to avoid the complex gluten protein present in regular wheat flour.

INGREDIENTS: GLUTEN-FREE CAKE BASE (SUGAR, RICE FLOUR, MODIFIED FOOD STARCH, CONTAINS 2% OR LESS OF: DAIRY WHEY, NATURAL AND ARTIFICIAL FLAVORS, SODIUM STEAROYL LACTYLATE, SODIUM BICARBONATE, SODIUM ACID PYROPHOSPHATE, SALT, MONO AND DIGLYCERIDES, SOY LECITHIN, XANTHAN GUM.), POWDERED SUGAR (SUGAR, CORNSTARCH), EGGS ( ...

Mousse is a dessert made with cream, eggs, and sugar that has been whipped with air to give it a light, foamy texture. Mousse can be savory or sweet, though most often; it's on the sweeter side. It's served cold and maybe topped with whipped cream or fruit.

As per the French tradition, a Chocolate Mousse uses solely raw eggs to build the “mousse” texture – and no cream. A common American adaptation is to add whipped cream in the mixture to give a light and airy consistency.

Traditionally, a mousse recipe requires the use of gelatin or agar-agar. However, I prefer making my mousse without gelatin as it's much more hassle-free and the mousse turns out equally as fluffy and light!

Reading labels: Most mousses are not vegetarian friendly as they contain gelatine. Where once chocolate mousse was to be found on seemingly every upmarket restaurant menu in town, now it is not so common as more exotic flavours find favour.