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全素橙香慕斯巧克力蛋糕 Vegan Orange Mousse Chocolate Cake
Zesty, refreshing orange mousse and bitter-sweet chocolate cake, this Vegan Orange Mousse Chocolate Cake is another dessert that you might eat more than you think you would.
充滿清新橙香滋味的慕斯層,加上苦甜巧克力蛋糕,這個全素橙香慕斯巧克力蛋糕是另一個可能會讓你不知覺多吃幾口的甜點!
Prep Time
3
hours
hrs
20
minutes
mins
Cook Time
15
minutes
mins
Freezing
3
hours
hrs
Course:
Dessert
Cuisine:
American
Keyword:
autumn recipe, dairy-free, gluten-free, sweets, vegan
Servings:
6
people
Author:
Nora Hsu
Ingredients
Cake
½
Tbsp
ground flaxseed 亞麻籽粉
1.5
Tbsp
water 水
45
g (½ cup)
rolled oats 傳統燕麥片
or quick-cooking oats, ground
1
Tbsp
corn starch 玉米粉
1
tsp
baking powder 泡打粉
1.5
Tbsp
cacao powder 生可可粉
or cocoa powder 或熟可可粉
48
g (¼ cup)
coconut sugar 椰糖
or cane sugar
A
pinch of
salt 鹽
1.5
Tbsp
cacao butter 可可脂
or coconut oil, melted 融化
½
Tbsp
apple cider vinegar 蘋果醋
½
tsp
vanilla extract 純香草精
120
ml (½ cup)
plant milk 植物奶
I use soy milk
Orange Mousse
60
g
raw cashews 生腰果
soaked for 3-5 hours 浸泡 3-5 小時
A
pinch of
salt 鹽
½
orange 甜橙
zested then peeled (I use Navel orange)
60
ml
full-fat coconut milk 全脂椰奶
60
g
silken tofu 嫩豆腐
drained out the water and patted dry 瀝乾水擦乾
1.5
Tbsp
maple syrup 楓糖漿
Instructions
To make the chocolate cake
Preheat the oven at 175 C / 350 F. Line the bottom of a 6" cake pan with parchment paper.
Start by making the "flax egg": In a small bowl, mix the ground flaxseed and water. Set it aside.
Ground the oats in a
grinder
or a
food processor
until it becomes flour.
In a mixing bowl, add the oat flour, corn starch, baking powder, cocoa powder, sugar, and salt. Mix all together.
Add the melted coconut oil, vanilla extract, and plant milk. Mix to combine until no flour could be seen.
Pour the batter into the prepared pan. Bake for 12-15 minutes until a toothpick inserted in the center comes out clean.
Place the pan onto a wire rack to cool down while we make the orange mousse.
To make the orange mousse
Darin out the water from the cashews and give them a rinse.
Add all ingredients to a blender to blend until smooth. Remember to add the orange zest.
Pour the mixture onto the cooled chocolate cake. Smooth the top.
Place it into the freezer for at least 3 hours or until set.
Remove from the pan and zest or orange peel on top if you like. If the cake stay in the freezer too long, let it defrost in the fridge for 1-2 hours.
Video
Notes
In the video, this recipe starts at 4:51.