Mini Egg Mousse Cake
Ingredients
Chocolate Sponge:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup dark cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsweetened applesauce
- ½ cup plant-based milk almond, soy, or oat
- ⅓ cup melted coconut oil or vegetable oil
- 1 tsp vanilla extract
Chocolate Mousse:
- 1½ cups dairy-free whipping cream like coconut cream or soy whipping cream
- 1 cup dairy-free dark chocolate chips
- ½ cup crushed dairy-free mini eggs or other vegan chocolate candies
Topping:
- Cocoa powder for dusting
- Additional crushed mini eggs or dairy-free Easter chocolates
Instructions
Prepare the Chocolate Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line the bottom of a 9-inch springform pan with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, light brown sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the applesauce, plant-based milk, melted coconut oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients, stirring until just combined.
- Pour the batter into the prepared pan and spread it evenly.
Bake:
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is firm.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Chocolate Mousse:
- Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Let it cool slightly.
- In a large bowl, whip the dairy-free whipping cream until it forms soft peaks.
- Gently fold the melted chocolate into the whipped cream until combined.
- Fold in the crushed mini eggs.
Assemble the Cake:
- Once the chocolate sponge is completely cooled, place it on a serving plate.
- Spread the chocolate mousse evenly over the top of the sponge.
- Chill in the refrigerator for at least 2 hours, or until the mousse is set.
Decorate:
- Dust the top of the cake with cocoa powder.
- Sprinkle with additional crushed mini eggs or decorate with dairy-free Easter chocolates.
Serve:
- Slice and serve chilled. Enjoy this festive and indulgent treat!
Notes
- Dairy-Free Whipping Cream: Brands like coconut cream or soy whipping cream work well for the mousse.
- Mini Eggs: Use dairy-free mini eggs or other vegan chocolate candies to keep the recipe egg-free and dairy-free.
- Chocolate Chips: Ensure the dark chocolate chips are dairy-free if you’re keeping the recipe vegan.