Gluten-Free Chocolate Hazelnut Mousse Cake

Whether you're planning a romantic dinner for two, a Galentine's Day celebration with your squad, or treating yourself to self-love indulgence, this chocolate hazelnut cake will set hearts aflutter. It's not just a decadent dessert, it's love at first bite! 

Gluten-Free

For The Mousse:

1 can full fat coconut cream

1/3 cup Sana Sweet Life No Added Sugar Keto Milk Chocolate Hazelnut Spread

For The Cake:

3 1/3 tbsp vegetable oil (or sunflower oil)

2 1/3 tbsp plant milk (unflavoured and unsweetened, ideally soy milk)

1/2 tsp white wine vinegar (or lemon juice)

1/2 tsp vanilla extract

1/4 cup light brown sugar

1 2/3 tbsp boiling water

2 tsp espresso powder

8 tbsp gluten-free flour

1/4 tsp baking soda

1/2 tsp baking powder

3 tbsp cocoa powder or cacao

For The Ganache:

½ cup full fat coconut cream

1 cup vegan chocolate chips

Directions:

Make the Cake

1 Preheat the oven to 350 degrees fahrenheit. Grease and line a 6 inch cake tin with baking parchment

2. In a medium bowl, whisk together the vegetable oil, plant milk, white wine vinegar, vanilla extract and light brown sugar. Whisk until smooth.
3. In a separate small bowl, whisk together the boiling water and espresso powder until dissolved then add to the other wet ingredients and whisk to combine.
4. In a separate medium bowl, combine the remaining dry cake ingredients. Add the wet ingredients mixture to the bowl and mix together until you just have a smooth batter.
5. Transfer the batter to the prepared cake tin and place in the oven to bake for 15 minutes.

Remove from the oven and leave to cool for 10 minutes on a wire cooling rack. Carefully remove the cake from the tin, remove the baking parchment and leave to cool fully on the wire cooling rack. Once cooled, return the cake to the cake tin and place in the fridge.

Make The Mousse:

1.Using a hand mixer, whip the coconut cream until stiff peaks form.

2.Add the hazelnut spread to the whipped cream and fold to combine.

3. Spread mousse onto chilled cake and place back into the fridge for 2 hours to set.

Make The Ganache:

1. Gently warm your coconut cream in the microwave or stove top until barely simmering.
2. Pour warm cream over a heat-proof bowl with chocolate chips. Let sit for 2-4 minutes, then whisk gently until smooth.

Assembly:

1. Once the cake and mousse has completely chilled/set, pour ganache over the cake. Top with extra hazelnuts (optional) and serve!