chocolate mousse cake recipes vegan


This is the vegan version of an Italian local delicacy from Piedmont. I tried this when I was doing my master in Torino and after that I made it several times. It goes really well with Amaretti cookies but this time I just oomphed the caramel sauce and sprinkled with ground almonds infused with Amaretto 🥰

I promise this tastes amazinggggg! You need to try it! So save this post+recipe to try it as soon as you can! 

Bonet/Bunet (serves 4)

80g almond flour

65g brown sugar

60 g reduced aquafaba

270g almond milk 

10g earl grey – I used 1 tsp eal grey with 10g hot water and let sit. (Otherwise use coffee) 

20g dutch processed cocoa powder

20g cornflour

1 tsp amaretto (Disaronno)

Caramel sauce: 

140 g Coconut sugar (it will give a oomph to the caramel flavour!)

272 g heavy cream 

20 g agave syrup

80g vegan white chocolate

80g rice milk chocolate

48 g soft butter, to room temperature 

  1. Preheat oven at 180C static. 
  2. Whip your aquafaba until soft peaks, then add a pinch of salt and keep whipping for a few more minutes. 
  3. Mix your dry ingredients: almond meal, cocoa powder, cornflour
  4. Add the earl grey 
  5. Fold in the aquafaba in 2 batches trying not to knock out the air. 
  6. Add the almond milk. 
  7. Pour in your moulds. 
  8. Put the mould in a baking tray and place in the oven. Before sliding the tray in, fill it with hot water. Bake for 50’. 
  9. Make the caramel sauce: Place 1/3 of the brown sugar in a saucepan over low-medium heat and wait until it’s dissolved without stirring. Repeat this for the rest of the sugar. In the meanwhile, heat the heave cream and the agave syrup. When the sugar is melted, remove from heat and pour on the warm cream in three batches. keep cooking until the caramel reaches 104 C. Chop the chocolate and let sit in a bowl. Once the caramel and cream mixture is ready pour in on the chocolate (use a sieve). Once the chocolate is melted, transfer to a blending glass and emulsify. Add the butter when the cream has cooled down to approx. 35C and emulsify. Transfer to a baking dish and then cover with cling film touching the surface. Let set in the fridge for about 2 hours. 
  10. Remove from oven and let cool well before unmoudling, otherwise it will fall apart. 
  11. Enjoy with the caramel sauce and some ground almonds on top – I mixed mine with a tsp of amaretto for that extra oomph. The leftover caramel sauce can be frozen and used for other desserts 🙂 (I have many recipes here featuring it, so why not give it a go?) 

By cakefiles

Baking blogger with a particular interest in vegan patisserie.

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