Vegan Peanut Butter Chocolate Mousse Cake

It's hard to come up with a better combination for dessert than chocolate and peanut butter. This vegan and gluten-free Peanut Butter Chocolate Mousse Cake combines a rich chocolate sponge with delicate, airy peanut butter and chocolate mousse layers — genuinely impressive, and nobody will guess it's plant-based.

Ingredients

Sponge

• 100g milk (dairy or plant-based)
• 40g dates
• 7g chia seeds
• 100g dark chocolate
• 50g ground linseed (flaxseed meal)
• 3g baking powder

Filling

• 120g creamy peanut butter
• 50g milk
• 100g coconut cream (split in half for both mousses)
• 50g maple syrup or liquid sweetener
• 2-3 tbsp erythritol or sugar
• 100g dark chocolate
• 100g aquafaba (liquid from one 15oz can of chickpeas)
• 1 tsp lemon or lime juice
• 1 tsp vanilla extract

Directions

1. Soak dates and chia seeds in the milk, set aside 5 minutes.
2. Melt dark chocolate and mix in ground linseed, vanilla, baking powder, and a pinch of salt.
3. Blend the soaked dates and milk until smooth, then combine with the chocolate mixture and bloomed chia seeds.
4. Pour into two 14cm/5-inch rings and bake 12 minutes at 200°C/392°F. Cool completely.
5. Whip aquafaba in a stand mixer, adding sugar, vanilla, and lemon juice partway through, until stiff peaks form (about 10 minutes total).
6. In a separate bowl, mix peanut butter, milk, sugar, and a portion of coconut cream and vanilla until smooth.
7. Gently fold half the whipped aquafaba into the peanut butter mixture.
8. In a tall 16cm/6-inch baking ring, layer: sponge, half the peanut butter mousse, freeze briefly.
9. Melt chocolate with vanilla and sweetener, fold into remaining coconut cream and the second half of aquafaba for the chocolate mousse.
10. Add the second sponge layer, then remaining peanut butter mousse, then the chocolate mousse on top.
11. Freeze for several hours, ideally overnight.
12. Release from the ring using a hairdryer around the edges. Decorate with chocolate ganache and chopped chocolate.

Hugs, Alla xox

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