You are going to flip over this new vegan peanut butter mousse cake!
So creamy and light with a double layer of mousse, chocolate mousse and peanut butter
And don’t forget the globs of edible peanut butter cookie dough!
My favorite brownie recipe is baked into a 5″ cake pan
Because this entire peanut butter mousse cake is only a 5″ cake!
It’s basically a single serving!
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Notes for Success
Get ahead by baking the brownie days ahead and just keep it wrapped well in the refrigerator until you are ready to build the cake.
Decide ahead of time which vegan whipped cream you are using
Note that I have an in depth article with video explaining all about the vegan whipped cream with a homemade recipe too
If you are using canned coconut milk like I did, be sure to get them refrigerated the night before you start
Aquafaba is a replacement for the original meringue from egg whites that is used in traditional non vegan mousse recipes
It is the water from a can of chickpeas that when whipped, will transform into the most beautiful glossy thick meringue you have ever seen!
Safety around Raw Dough!
Raw cookie dough garnish is completely optional but I think it really ties the whole look together!
Just be sure to toast your flour for the recipe first so make it safe to eat raw!
Since there has been some trouble with raw flour and salmonella and EColi associated with eating raw flour
WATCH THE VIDEO FOR HOW TO MAKE THIS AWESOME CAKE!
Yield: Serves 6 people
Peanut Butter Mousse Cake
Prep Time
4 hours
Total Time
4 hours
Ingredients
You will need
For the Peanut Butter Mousse
- Creamy Peanut Butter ¾ cup (195g)
- Plant Milk 2 tablespoons (30ml)
- Vanilla Extract 1 teaspoon (5ml)
- Aquafaba ¼ cup (60ml)
- 1½ cups whipped cream
- Granulated Sugar 2 tablespoons (28g)
- Cream of Tartar ¼ teaspoon
For the Chocolate Mousse:
- Semi Sweet Vegan Chocolate 1 scant cup (113g)
- Brewed Coffee 2 Tablespoons (28g)
- Vanilla Extract 1 teaspoon (5ml)
- Aquafaba ¼ cup (60ml)
- Granulated Sugar 2 tablespoons (28g)
- Cream of Tartar ¼ teaspoon
- 1½ cups whipped cream
for the icing & garnish
Instructions
- Prepare the brownie recipe as per the instructions on that recipe post and bake it into the same size pan as you will be building your final mousse cake, I have used a 5″ ring mold for mine, so I baked the brownie in a 5″ cake pan
- Prepare the peanut butter mousse by slightly melting the peanut butter in the microwave or a small sauce pot just to make is easier to mix, then add the plant milk and vanilla extract, whisk smooth
- Whip the aquafaba with the cream of tartar on high speed and gradually add the sugar 1 tablespoon at a time~ Whip to stiff peaks.
- Whip the vegan whipped cream to soft peaks (you will need 1½cups total volume of whipped cream) then fold into the peanut butter base.
- Fold in the aquafaba last and then pour into the ring mold fitted with the brownie base.
- Freeze while you prepare the chocolate mousse.
- Melt the chocolate and then add the brewed coffee and vanilla extract. Whisk smooth
- Whip the aquafaba with the cream of tartar on high speed and gradually add the sugar 1 tablespoon at a time~ Whip to stiff peaks.
- Whip the vegan whipped cream to soft peaks (you will need 1½cups total volume of whipped cream) then fold into the chocolate mousse base.
- Pour over the peanut butter mousse layer and then freeze for at least 4 hours or until it is set and firm and then refrigerate it until serving time (up to 1 week refrigerated)
- While the mousse cake is setting prepare the cookie dough recipe as per the instructions on that page just be sure to toast the flour on a sheet pan at 350°F for 10 minutes to kill any bacteria that could be present since you are not going to be baking the dough into cookies.
- Also, you will see that the cookie recipe I am using listed fudge filling, but you will only prepare the dough part, not the fudge filling part. Scoop the cookie dough into balls for the garnish for the top of the cake as shown in the picture. Any remaining cookie dough can be frozen or baked into cookies
- For the drip, prepare the ganache by warming the chocolate with the plant milk together in a small sauce pot over low heat stirring constantly until smooth.
- Pour the ganache over the top of the frozen mousse cake, then refrigerate until serving.
- The remaining ganache will set to a pipeable consistency for the rosette decor
- *Optional garnishes as shown in the video
Notes
Mousse cake must be kept refrigerated at all times.
Will stay fresh refrigerated for up to 1 week.
Freeze for longer storage, wrapped well for up to 1 month
