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Brownie-Mousse aut chocolat cake

Vegan, gluten-free & easily made without industrial sugar
By Gina Marie Grimm
Print Recipe

Ingredients
  

Brownie cake:

  • ~1/3 cup 80g vegan butter melted
  • 1/4 cup 30g almond flour or other
  • 1/2 cup 65g sweet potato flour or other
  • 1/2 cup 60g cocoa
  • 1/3 cup 50g (coconut blossom) sugar
  • 1 pinch of salt
  • 1/2 tsp baking powder
  • 1 cup 150g dates
  • 1 cup 250ml plant milk
  • 2 tbsp sugar free chocolate chips

Chocolate mousse

  • 400 g/1 package silken tofu
  • 1/3 cup ~50g dates or other sweetener
  • 100 g melted dark chocolate e.g. sweetened with coconut blossom sugar

Instructions
 

  • Mix all dry ingredients ( flours, cacao, sugar, baking powder, salt) in a big bowl. Preheat the oven to 180°C/350°F upper- and lower-heat.
  • Puree the dates with plant milk and add it to the big bowl together with the melted butter. Mix well and add chocolate chips.
  • Bake in a greased pan (~18cm) for about 45 min and leave to cool.
  • Puree the silken tofu with the dates . If the dates are not really soft or your blender/mixer is not super good, soak the dates in hot water for 15 min. Melt the chocolate in a water bath mix it with the tofu cream. Spread on the cake and place in the fridge for 1-2 hours. Enjoy!