Vegan Peanut Butter Mousse Cake
Prep time: 
Total time: 
Serves: 1- 5" Cake
 

You will need a 5" Ring Mold to assemble this cake
and Acetate Strips
Ingredients
  • ½ Recipe Your Favorite Brownie Recipe
  • For the Peanut Butter Mousse:
  • Creamy Peanut Butter ¾ cup (195g)
  • Milk Alternative 2 tablespoons (30ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • Aquafaba ¼ cup (60ml)
  • Coconut Fat from 1-15oz can full fat coconut milk
  • Granulated Sugar 2 tablespoons (28g)
  • Cream of Tartar ¼ teaspoon
  • For the Chocolate Mousse:
  • Semi Sweet Vegan Chocolate 1 scant cup (113g)
  • Brewed Coffee 2 Tablespoons (28g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Aquafaba ¼ cup (60ml)
  • Coconut Fat from 1-15oz can full fat coconut milk
  • Granulated Sugar 2 tablespoons (28g)
  • Cream of Tartar ¼ teaspoon
  • Vegan Ganache Recipe:
  • Semi Sweet Chocolate 1 cup (170g)
  • Milk Alternative ½ cup (120ml)
Instructions
  1. Prepare the brownie recipe as per the instructions on that blog post, and bake it into the same size pan as you will be building your final mousse cake, I have used a 5" ring mold for mine, so I baked the brownie in a 5" cake pan
  2. Prepare the peanut butter mousse by slightly melting the peanut butter, then add the milk alternative and vanilla extract, whisk smooth
  3. Whip the aquafaba on high speed and gradually add the sugar with the cream of tartar. Whip to stiff peaks.
  4. Whip the coconut fat to soft peaks then fold into the peanut butter base.
  5. Fold in the aquafaba last and then pour into the ring mold fitted with the brownie base.
  6. Freeze while you prepare the chocolate mousse.
  7. Melt the chocolate and then add the brewed coffee and vanilla extract. Whisk smooth
  8. Fold in the whipped coconut cream and then the aquafaba and pour the mousse over top of the peanut butter mousse in the ring mold
  9. Freeze for at least 3 hours or until it is set and firm.
  10. Prepare the ganache by warming the chocolate with the milk alternative over low heat stirring constantly until smooth.
  11. Pour the ganache over the top of the frozen mousse cake, then refrigerate until serving.
  12. *Optional garnishes as shown in the video
Notes
Mousse cake must be kept refrigerated at all times.

Will stay fresh for up to 1 week.

Freeze for longer storage, wrapped well for up to 1 month
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/vegan-peanut-butter-mousse-cake/