RECIPE
Flourless, Dark Chocolate Cake
with Vegan Almond Butter Mousse
SWEET
GLUTEN FREE
serves: about 10
active time: 15 min.
total time: 30 min.
*If serving cold with vegan almond butter mousse - mousse needs a few hours to set
INGREDIENTS
- 6 oz Dark Chocolate, at least 70%
- 3 oz Butter
- 3 oz Almond Butter
- 3 Eggs, separated
- 6 Tbs Coconut Sugar
- 1 tsp Vanilla Extract
VEGAN ALMOND BUTTER MOUSSE
- 1/2 can coconut cream
- 3 Tablespoons almond butter
- 3 Tablespoons maple syrup (or sweetener of choice)
INSTRUCTIONS
- Preheat oven to 325 degrees.
- Over a double boiler, melt chocolate, butter and almond butter together. Let cool.
- Separate the egg and place yolks in bowl of electric mixer. Add 3 Tbs sugar and beat about 6 minutes. Slowly pour in the
melted chocolate mixture and mix until combined. - In a clean mixing bowl, add the eggs whites. Whisk until frothy with 3 Tbs sugar until soft peaks form.
- Fold the whites into the chocolate/egg mixture until combined.
- Spray muffin cups or molds with cooking spray of choice (I used coconut oil). Pour the batter into the molds, almost to the top. Bake for 12 minutes and cool before un-molding.
VEGAN ALMOND BUTTER MOUSSE
- Whip coconut cream in mixer or food processor for a couple minutes.
- Add almond butter and maple syrup until combined.
- Chill for several hours to let set and firm to mousse texture.
SERVE HOT WITH BERRIES OR COLD WITH MOUSSE
To Serve COLD:
Serving these cold gives them a very cupcake like texture and they’re easy to grab n’go during the week.
Instructions:
- Top cooled cakes with almond butter mousse and store in refrigerator.
- Chill and remove from refrigerator just before serving.
To Serve HOT:
When serving hot, I like to skip the mousse and top with fresh sweetened berries.
Instructions:
- Slice berries and mix with fresh honey until desired sweetness.
- Reheat chocolate cakes in a 300º oven for 4 minutes. Top cakes with fruit compote and whip cream
