Vegan Brownie and Raspberry Mousse Cake

Who wants a slice of this vegan brownie cake with raspberry mousse? It's so chocolatey, but also fruity and loaded with fresh summer raspberries and strawberries! Exactly what my afternoon needs today!

The Recipe

Vegan brownie and raspberry mousse cake

Ingredients

For the brownie cakes:

1 cup / 140 g all-purpose flour

1/4 cup / 20 g dark baking cocoa

1 teaspoon baking powder

3/4 cups / 160 g sugar

6 tablespoons / 60 g cornstarch

2 tablespoons / 30 ml plant-based milk (I used full-fat oat milk)

8 tablespoons vegan butter, softened

7 ounces / 200 g good quality dark chocolate, chopped and melted

For the raspberry mousse:

10.6 ounces / 300 g frozen raspberries

1/2 cups / 90 g sugar

2 tablespoons water

2 teaspoons agar agar powder

7.1 ounces / 200 g vegan greek yogurt

10.6 ounces / 300 g vegan cream for whipping (I used a soy based one)

For the chocolate drip:

3 tablespoons vegan butter

2.6 ounces / 75 g vegan dark chocolate

Instructions

1. Preheat oven to 350 °F / 180 °C.

2. In a bowl combine flour, cocoa powder, sugar, baking powder and cornstarch. Add oat milk, softened butter and melted chocolate. Mix until smooth. Divide dough and transfer equally into two 7-inch (18 cm) baking forms.

3. Bake for about 25-35 minutes, until center is almost set. Allow to cool completely.

4. Heat raspberries with water and sugar in a pot over medium heat. Cook for a few minutes until raspberries break down. Pass through a kitchen sieve to get a smooth filling. Combine agar agar powder with a little bit of water in a small bowl and let sit for a bit. Add agar agar to the hot raspberry sauce while stirring constantly. Allow to cool a little, then add vegan greek yogurt and whipped vegan cream. Carefully mix with a spatula or spoon.

5. Place a 8-inch (20 cm) cake form on a plate. Place one of the brownie cakes in the middle. Add half of the raspberry mousse and spread evenly. Add the other brownie cake and the remaining raspberry mousse. Put into fridge for at least 4 hours.

6. For the chocolate drip melt the chocolate and combine with the soft vegan butter. Mix until smooth. Allow to cool a little, then decorate cake with it. Decorate with fresh raspberries and strawberries , if desired. Slice and ENJOY!