全素橙香慕斯巧克力蛋糕 Vegan Orange Mousse Chocolate Cake (1 樣秘密食材)

全素橙香慕斯巧克力蛋糕 Vegan Orange Mousse Chocolate Cake

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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!

全素橙香慕斯巧克力蛋糕 Vegan Orange Mousse Chocolate Cake

全素橙香慕斯巧克力蛋糕

我想應該沒有人會對巧克力蛋糕說「No」,對吧? 如果你會的話,那麼加上橙香慕斯聽起來如何? 聽起來很吸引人對吧? 至少我是這麼覺得的啦。😉

This recipe starts at 4:51
全素橙香慕斯巧克力蛋糕 Vegan Orange Mousse Chocolate Cake

這個蛋糕是全素的,裡頭沒有蛋、沒有牛奶,以及任何動物性製品,但別覺得這樣的它就會不美味,因為事實是相反的。

另外我也加了一樣「祕密食材」,讓這個全素橙香慕斯巧克力蛋糕吃起來清爽一些,但同樣有著綿潤、令人滿足的口感。如果你常看我的甜點食譜,那麼你可能已經猜到那一樣在甜點世界中「不尋常」的食材了,它是 … 豆腐! 沒錯,你沒聽錯。

全素橙香慕斯巧克力蛋糕 Vegan Orange Mousse Chocolate Cake

別擔心,你嚐不到豆腐的存在的。事實上,我覺得如果我沒說這蛋糕食材中有豆腐的話,我想可能大多數人都吃不出來,因為豆腐在這裡並不是提供味道,而是增添滑潤的口感。

全素橙香慕斯巧克力蛋糕 Vegan Orange Mousse Chocolate Cake

我很喜歡淡黃色的橙香慕斯與深咖啡色巧克力蛋糕的對比。其實我先前有分享過類似的組合,那是 免烤全素橙香巧克力起司蛋糕

不同於那個蛋糕,這個全素橙香巧克力蛋糕是「半烤」的甜點,而會想製作它,是看到 Mina Rome 的烤巧克力蛋糕,讓我很想試試,而我有依經驗與喜歡調整,製作一個清爽、更接近「全食物」風格的橙香慕斯層來搭配。

這邊說的「全食物」風格,是指我不僅用橙汁,也有用到橙肉,所以這個蛋糕裡有更多纖維,然後也少了一些浪費,這是雙贏吧!

全素橙香慕斯巧克力蛋糕 Vegan Orange Mousse Chocolate Cake

我真的很喜歡這個橙香慕斯,它嚐起來綿潤,輕盈,充滿橙甜的香氣與滋味。希望你可以試試看這個食譜,至少試試上頭的橙香慕斯。我個人偏好冰冰得享用這個蛋糕,通常我是先將蛋糕分切,要吃前一小時,將蛋糕從冷凍移到冷藏稍解凍,這樣慕斯層會有像冰淇淋的口感。

巧克力蛋糕的部份主要是由燕麥粉組成,相較起一般常見的蛋糕,口感上會偏黏一些,但冷凍過後就感覺沒那麼黏了。

如果你想嚐試搭配不同的巧克力蛋糕,你也可以試試 全素無粉藜麥巧克力蛋糕 或是 全素無麩質巧克力蛋糕。如果你有任何想法或是事情想與我分享,歡迎在下面留言。 🙂

Vegan Orange Mousse Chocolate Cake (with 1 secret ingredient)

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!
Author: Barrel Leaf
Prep Time3 hrs 20 mins
Cook Time15 mins
Freezing3 hrs
Course: Dessert
Cuisine: American
Keyword: autumn recipe, dairy-free, gluten-free, sweets, vegan
Servings: 6 people

食材

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

作法

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.

備註

  • In the video, this recipe starts at 4:51.
創作內容皆受智財權保護,未經同意請勿擅自利用

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