Ingredients
Chocolate Sponge:
30 g (⅛ cup) coconut oil (or olive/vegetable oil)
125 ml (½ cup) unsweetened plant-based milk
1 tsp apple cider vinegar
6 tbsp maple syrup (or other sweetener)
1 tsp vanilla extract
Pinch of salt
75 g (⅔ cup) ground almonds
75 g (⅔ cup) gluten-free flour blend
1 heaped tsp baking powder
¼ tsp bicarbonate of soda
25 g (¼ cup) cocoa powder
Chocolate Mousse:
400 g (14 oz) sweet potatoes, cooked and peeled
2 tbsp cocoa powder
1 tsp vanilla extract
Pinch of salt
3 tbsp maple syrup
1 tsp coconut oil
Chocolate Ganache:
60 g (2 oz) dark chocolate
7 tbsp unsweetened plant-based milk
Instructions
1. Chocolate Sponge:
-
Preheat oven to 180°C (350°F).
-
Melt coconut oil and mix with plant milk, vinegar, maple syrup, vanilla, salt, and ground almonds.
-
Sift in flour, cocoa, baking powder, and bicarbonate of soda. Mix until smooth.
-
Pour into a greased 18cm/7-inch springform tin lined with baking paper.
-
Bake 15 minutes or until skewer comes out clean. Cool completely.
2. Chocolate Mousse:
-
Cook sweet potatoes until soft.
-
Blend with cocoa, vanilla, salt, maple syrup, and coconut oil until smooth.
-
Spread mousse over cooled sponge.
3. Chocolate Ganache:
-
Melt chocolate and stir in plant milk.
-
Pour over mousse, chill for a few hours until set.
-
Decorate if desired and serve.
Notes
- You can swap ingredients to suit your dietary needs or what you have on hand.
- Keeps covered in the fridge for 3–4 days.
- For nut-free: replace almonds with sunflower seeds or coconut flour.
- Alternative mousse options: Vegan Chocolate Mousse or Vegan Chocolate Pudding.
- Use refined sugar-free chocolate if desired.
- Prep Time: 20 min
- Cook Time: 30 min