Vegan Chocolate Mousse Cake

Adapted by
November 2012
Yield: 10 cakes


Vegan Chocolate Cake
3½ cups garbanzo flour
1 cup potato starch
2 cups cocoa powder
½ cup arrowroot
3 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon xantham gum
4 teaspoons salt
2 2/3 cups agave nectar
1½ cups apple sauce
3 tablespoons vanilla extract
2 cups hot coffee
4 cups 62% chocolate
4 boxes silky tofu
1½ cups brown sugar
2 teaspoons vanilla
¼ teaspoon salt
1 tablespoon instant espresso
To Assemble and Serve
1 cup hot coffee
1 cup simple syrup


For the Vegan Chocolate Cake:
Preheat oven to 350°F. In a large bowl, sift together the garbanzo flour, potato starch, cocoa powder, arrowroot powder, baking powder, baking soda, xanthan gum, and salt. In a second bowl, whisk together the coconut oil, agave, apple sauce, vanilla extract, and coffee. Whisk together the dry and wet ingredients. Line 5 half-sheet pans with parchment paper. Coat with nonstick spray. Divide the batter between the 5 pans. Bake 7 to 10 minutes until set, and cool. Freeze.

For the Mousse:
Melt the chocolate in a double broiler. In a food processor blend the tofu, sugar, vanilla, and salt. Slowly add the chocolate to the tofu mixture while food processor is running. Blend for 2 minutes.

To Assemble and Serve:
Mix the coffee and simple syrup together and cool. Punch out rounds of the Vegan Chocolate Cake and soak in the syrup, then layer with Mousse. Do this so each cake has three layers of Vegan Chocolate Cake.