What you need to make a Vegan Chocolate Mousse Cake.

Gluten Free Chocolate Cake Base

• Well and Good Chocolate Cupcake Mix
• 3 tbsp. ground flaxseed combined with 9 tbsp. water (replaces 3 eggs)
• 70ml of rice bran oil (replaces 80g margarine)
• 125ml of water

Dairy Free Mousse

• Well and Good Chocolate Icing Mix
• 400mL tin coconut cream chilled overnight (replaces 250mL cream)

Chocolate Mousse Method

1. Place the tin coconut cream in the fridge overnight – chilling the cream helps separate the liquid from the solids.
2. Place a bowl in the fridge to chill about half an hour, then scoop the hardened coconut cream out into the chilled bowl and discard the liquid
3. Beat coconut cream on high for about 2 minutes or until peaks form, add chocolate mousse topping, and mix at a low speed for a further 30 seconds.
4. Set to cool in the fridge until the cake is ready to top.

Chocolate Cake Method

1. Preheat oven to 175°c / 160°c fan-forced.
2. Grease and line 18cm round cake tin.
3. In a large bowl, combine water, oil and flaxseed with cake mix sachet. Using an electric mixer on a medium speed, mix batter for 2min or until all ingredients are well combined.
4. Pour batter into cake tin and set to bake for 40-45 min.
5. Remove from oven and allow cake to cool completely before topping with mousse.
6. For special tips on how to evenly apply the mousse, see our video above.