Archive for January, 2009

Ed and I made a vegan mousse cake, and it actually turned out! Now I got lazy on the whole decoration side of things, if you can be bothered you can make it look like the one in my previous blog post by getting candied orange, hazelnuts and chocolate shavings and wedges. It really depends who you are making it for. As far as taste goes, it is really delicious, has a great texture and we recommend using high quality chocolate, because it makes up most of the cake! So if you are a chocolate lover this cake is definitely for you, the hazelnuts give it a rad nutty taste and the orange zest gives it a bit of bite.

so here goes…….

Vegan Parisian Chocolate Mousse Cake!!

Chocolate Mousse
2 12 ounce boxes silken firm tofu (such as Mori Nu)
10 oz finely chopped dark chocolate (if i had access to tropical source semi sweet chocolate I would have used it, cos i like its sweetness and it’s cocoa taste isnt over the top, but any vegan chocolate will do)
4 tablespoons agave syrup (or maple syrup)
1 teaspoon vanilla extract

Chocolate Cake
1/2 cup whole wheat plain flour
1/2 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/4 cup caster sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup canola oil
1/2 cup maple syrup, grade A, dark amber
1 cup soy milk
1 teaspoon espresso powder dissolved in 2 teaspoons of water
1 1/2 teaspoons pure vanilla extract
1 teaspoon apple cider vinegar
4 ounces finely chopped dark chocolate
1 teaspoon orange zest
1/2 cup toasted hazelnuts, skins removed, chopped

Ganache Glaze
8 oz finely chopped dark chocolate
1 cup soy cream (if you can find this im sure it would work with vanilla soy milk)
1 teaspoon orange essence

If you wish to make it look fancy, decorate it with
Chocolate shavings
Candied orange zest
Whole hazelnuts, toasted, skins removed

Prepare mousse:
Melt 10 ounces of chocolate. Drain water from tofu. Place tofu, agave/maple syrup and melted chocolate in food processor and mix until well combined and smooth. Refrigerate for at least 1 hour to firm.

Prepare cake:
Preheat oven to 180 degrees. grease a 9×3″ spring form cake pan and line with baking paper. Toast hazelnuts for 8-10 minutes (watch carefully) and rub with kitchen towel to remove skin. Chop and set aside. If you can find roasted skinless hazelnuts in the shop I recommend buying these cos this step was quite time consuming!

Sift dry ingredients into a bowl and stir with a whisk. Stir in chocolate, orange zest and hazelnuts. Mix wet ingredients and whisk until well combined. Pour wet into dry ingredients and mix until combined. Pour batter into prepared pan.

Bake for 25-30 minutes, check its cooked by putting a skewer through the centre of it, it should come out clean. Cool the pan on a wire rack. once cool take cake out of the pan and peel off baking paper, let it cool completely. Then place cake back inside pan.

Prepare ganache:
Heat soy cream to almost boiling point. Pour over chopped chocolate and let sit for minute. Stir slowly until chocolate is melted.

Assemble cake:
Fill the pan with the cake in it with mousse. Make sure you press mousse to the edges and smooth out with a spatula. Now pour the ganache onto the mousse and move the cake around to allow it to flow to the sides in order to cover the surface of the top. Let the ganache set in the refrigerator. Once set, remove the cake from the pan, do this by popping open the spring form pan and removing the ring carefully!

If you want to present your cake all pretty for show top with chocolate shavings, candied orange zest, and hazelnuts.



I hope you enjoy making this cake, and eating it!


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Attempting to make this…


…no biggie

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I recently bought Vegan With a Vengeance off amazon.com, I will be cooking some recipe’s from this book over time and both me and ed will be giving them a review! So far looking at all the recipes they look amazing, I own quite an assortment of vegan cooking books but I think as far as food I would actually want to eat goes, this book is scoring high points for me and Ed. I recommend if you are looking at buying a vegan cookbook for your kitchen invest in this one! It’s cheaper on amazon.com than it is in Borders, you can also find it on http://store.foodfightgrocery.com.


First up we made a Ginger Macadamia Coconut Carrot Cake. What a mouthful! I cannot talk this cake up enough, it is SUPERB, by far the best carrot cake I have ever had, vegan or not vegan. Macadamias were used rather than the traditional walnut in this carrot cake, and rightly so, they give the cake a much nicer taste and texture, and for all of the walnut haters, like Ed, this is a bonus!


So this is it, give it a try!

260g/9oz plain flour

1 Tbsp baking powder

1 tsp bi-carbonate soda

3/4 tsp salt

2 tsp ground cinnamon

1/2 tsp ground nutmeg

250ml/8fl oz pineapple juice

125ml/4fl oz rapeseed oil

155g/5oz sugar

120ml/4fl oz pure maple syrup

2 tsp vanilla extract

115g/4 oz macadamia nuts roughly chopped

4 Tbsp crystalised ginger chopped

75g/3oz desiccated coconut

250g/8oz carrots grated

Preheat oven to 180 C . Lightly grease two 20cm round cake tins. Alternatively if you don’t have two tins, you can make this cake in one deeper tin and cut the cake lengthwise once cooled to put in the icing.

In a mixing bowl sift together the flour, baking powder, bicarb soda, salt and ground spices.

In a different bowl, mix together pineapple juice, oil, sugar, maple syrup, and vanilla. Now mix the dry ingredients into the wet bit by bit, mix well, i used an electric beater but you can mix it with a fork if you don’t have one. Now stir in the macadamias, ginger, carrots and coconut.

Put the batter into the baking tin(s) bake for 40 – 45 minutes, if you bake in one tin you may need to cook it for 15 or so minutes longer I found, but you can check the cake by putting a skewer through it.

Now for the icing…

4 Tbsp vegan margarine

3 Tbsp coconut milk

1 tsp vanilla essence

225g/8 oz icing sugar

75g/3oz dessicated coconut

Cream the marg and then add coconut milk and vanilla, mix well. Add icing sugar and mix til smooth with an electric beater or fork, then fold in coconut.

Once the cake has cooled put the icing between the two cakes as a filling and on top of the cake. Then serve!

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Food For Thought

I have put together this blog, with help from Ed, for all of you who like to eat cruelty free, good food! I will be putting up tried and tested recipes and photos, book reviews, and other vegan stuff.


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