Chocolate mousse made with coconut yog and dark chocolate
Ready in 5 min.
Serves 2
This vegan chocolate mousse is rich, creamy and delicious as a dessert. Every chocolate lover needs to try this!
Ingredients
Instructions
1 cake | prep time 30 min | oven time 45 minutes | total time 1 hour and 15 minutes
- Preheat the oven to 175 °C degrees and line a cake tin with baking paper.
- Mix the flour, brown granulated sugar, vanilla sugar, salt, baking powder, biscuit spices and grated lemon zest (of 1/2 lemon, save the rest for the icing) in a big bowl. Create a hole in the middle.
- In a large measuring cup, mix the rice oil, milk and pumpkin puree.
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Cut the figs into small pieces. Peel the apple and cut into cubes. Prep the walnuts.
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Pour the liquid mixture into the well in the flour mixture. Whisk everything together with a spatula until just blended; don't stir longer than necessary.
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Carefully fold the fruit pieces and the walnuts through the batter, again: less whisking the better!
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Spoon the batter into the cake tin (lined with baking paper). Bake for around 45 minutes until golden brown. Check with a skewer if the cake is ready. Let it cool down before icing and slicing.
- Mix the Abbot Kinney's Greek Style together with the vanilla extract and zest of ½ a lemon with a spoon. Spoon the icing on top of the cake and garnish with some walnuts.
