Paleo Perfect Chocolate Cake (Grain Free)
It takes less than 10 minutes to whip up and enjoy a bowl full of this smooth and creamy vegan Baileys Mousse au Chocolate which is made without refined sugar, grains or gluten!
Author: Rose | The Clean Dish
2 small or 1 large ripe avocados
⅓ cup unsweetened cacao
3 tablespoon Baileys Irish Cream
2 tablespoon Maple Syrup (or more, to taste)
½ teaspoon vanilla extract
pinch of sea salt
1 can full fat coconut milk
Half and stone the avocados and scoop out the flesh into a food processor. Add cacao, Baileys, maple syrup, vanilla extract and sea salt and process until smooth.
Remove coconut milk can from refrigerator without shaking. Scoop out cream that has accumulated at the top into a bowl (discard the liquid) and mix with a hand mixer until it resembles dairy whipped cream (see notes).
Add avocado mix to coconut whipped cream and mix once more with your hand mixer. Divide between two cups (or small bowls), add garnish (e.g. cocoa nibs, pistachios, raspberries) and enjoy immediately! This Mousse au Chocolat can be refrigerated for up to two days.
- For Chocolate Cream Frosting (optional):
- 3 cups almond flour
- 1/3 cup unsweetened cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup +1 tablespoon pure maple syrup
- 1/4 cup raw, virgin coconut oil
- 1 teaspoon vanilla extract
- 4 tablespoon unsweetened apple sauce
- 4 tablespoon apple cider vinegar
Adapted from primallyinspired.com
Preheat oven to 325F and line the bottom of an 8½ inch spring form pan with parchment paper. In a small saucepan, melt coconut oil over low heat.
In a large bowl, mix all dry ingredients together. Use a sieve for the baking soda.
In a separate bowl, combine maple syrup, coconut oil, vanilla extract and apple sauce (do not mix in apple cider vinegar just yet).
Add wet ingredients (except apple cider vinegar) to dry ingredients and mix well.
Once your batter is well incorporated (it will be a little thicker and pastier than regular batter), add the apple cider vinegar. Mix well and pour into your spring form and bake immediately for approximately 30 - 35 minutes. Do the toothpick test; stick a toothpick into the middle of your cake. If batter sticks to it, continue baking.
Let cool down fully before transferring to a cake plate (your cake will crumble if you don't wait so be patient :) ).
Enjoy as is or make Chocolate Cream to spread on top: