Eat this vegan chocolate mousse cake in the sun, or in the rain, or in the snow. It’s good for all weathers 🙂
Vegan Chocolate Mousse Cake Method
- Choose a cake recipe. Chocolate is good; vanilla would be nice too.
- Bake cake in two 9″ sandwich tins and cool.
- Prepare the mousse by blending a box of silken tofu with a heaped tablespoon of icing sugar, a tablespoon of cocoa powder (also heaped) and a tablespoon of coconut oil which won’t heap in this heat so two splodgy spoonfuls will do 🙂 The coconut oil goes in at the last minute of blending; you will see the mixture thicken and it’s this ingredient that makes the mousse light and slightly fluffy.
- Put some between the cakes and pile the rest on top.
Eat in the sun, or in the shade, in bed or in the bath, it matters not, just eat…
FIREFLIES AND CHOCOLATE features a real historical vegan 🌱 character (read more about that here). The book was inspired by the 18th century kidnapped children of Aberdeen and is set in both Scotland and Colonial Pennsylvania.
Set in an Aberdeenshire castle, THE MERMAID AND THE BEAR features the Scottish witchcraft accusations, a stone circle and a love story.
“Filled with excitement and suspense…” Historical Novel Society Editor’s Pick