This decadent cake starts out with a light, fluffy chocolate cake that his layered with fresh, sweet bananas, and a velvety layer of chocolate avocado mousse. It's the perfect dessert to make for a special occasion.

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Chocolate ‘Molecule’ Cake With Avocado Mousse Center [Vegan]

Ingredients

For the Dry Ingredients: 

  • 1/4 spelt flour
  • 1/3 whole wheat flour
  • 1 teaspoon wine powder
  • 1 tablespoon baking soda
  • 1 1/2 teaspoon potato starch
  • 1/8 cup cocoa powder
  • 1 teaspoon vanilla powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/5 cup brown sugar

For the Wet Ingredients:

  • 3 tablespoons agave syrup
  • 1/2 cup full-fat coconut milk
  • 1/2 cup almond milk
  • 1 teaspoon apple juice

For the Filling:

  • 2 ripe, large avocados
  • 4 tablespoons cocoa powder
  • Sweeteners, for example, coconut blossom sugar
  • A pinch of salt
  • A dash of vanilla
  • 2-3 bananas
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Preparation

To Make the Cake:

  1. Mix all the dry ingredients together.
  2. Mix all the wet ingredients together and add them to the dry.
  3. Mix everything well and then pour it into a greased baking tin.
  4. Bake it at 375°f for 25-30 minutes.

To Make the Filling:

  1. Allow the cake to cool, take it out of the jumping mold and then hollow out with a spoon, leaving an edge. Place cake bowls in a bowl.
  2. Cut the bananas into slices and cover the cake well.
  3. For the avocado mousse, blend all the rest of the ingredients until they are smooth.
  4. Put the cream in a bowl roughly the size of your cake and tap the cream down a few times, then set the cream atop your cake
  5. Place the cake in the refrigerator to cool.
  6. When you are ready to serve the cakes, remove the bowl and sprinkle them with cocoa powder.

Nutritional Information

Total Calories: 1781 | Total Carbs: 269 g | Total Fat: 77 g | Total Protein: 25 g | Total Sodium: 636 g | Total Sugar: 136 g Calculation not including additional sweeteners used in the filling. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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