INGREDIENTS
Bottom:
300 g of chickpeas from a jar
70 g of xylitol or erythritol (or sugar of your choice)
60 g of canola oil
1 tablespoon of pudding powder (for gluten-free version it can be tapioca starch, for example)
3 tbsp dark cocoa
Chocolate mousse:
140 g aquafaba (chickpea water from a jar)
150 g (I recommend no-sugar vegan chocolate, about 60% cacao, but you can use the chocolate you like)
50 g coconut oil
40 g powdered sugar made from xylitol or erythritol (or sugar of your choice)
pinch of salt
Topping:
100 g chocolate
20 g coconut oil
You will also need:
2 bowls
Blender
Mixer
small saucepan
baking tin
spoon
baking paper
Eco friendy tips:
Coconut oil, chickpea and canola oil are all products you can buy in jars.
After using, the jars can be scalded with hot water and used, for example, for oatmeal for work, as a container for dry products and more.
Starch/budding, cocoa, xylitol/erythritol you will get in stores in paper packages
STORY
I thought for a long time what recipe to share with my colleagues at work, but the choice turned out to be simpler than I thought…. CHOCOLATE – who doesn’t like chocolate?
Believe that this cake will make a furore on your tables. It is healthy, vegan, sugar-free, gluten-free and it tastes like a real cake from the best bakery!
I follow a vegan diet on a daily basis and I pay attention to the ingredients and the origin of the products, as well as to their eco-friendliness. The ingredients needed to make the cake were chosen so that nothing gets greasy and no plastic packaging is left behind.
Baking is one of my hobbies, I enjoy baking for family and friends, often for relaxation, and then sharing with neighbors or colleagues at work. Especially when I can, thanks to them, convince people a little bit that dairy-free and sugar-free CAN DO!
My chocolate mousse cake became a bestseller among the family when I first brought it to Christmas Eve. (Decorated with freeze-dried cranberries, raspberries and spruce branches, it looked beautiful). I have a special memory from that day – when my partner’s grandmother said it was THE NEST CAKE SHE HAD EVER EATEN! This is an amazing compliment for me. <3
But okay, let’s start baking!
I give the ingredients for a small pie tin with a diameter about 18 cm. If you have a larger tin, I recommend making from a double portion, or expect the cake will be flatter, which will absolutely not affect the taste.