Did any of you wake up to see the royal wedding? The news coverage started at about 4AM where I live—WAY too early for even this romantic-fairy-tale-and-pretty-dress-lover. Since I had first hour off today (it’s a “studio” day for my weaving class), I could not bear the thought of waking up. Luckily, though, my TiVo never sleeps. Thank goodness for technology!
After school and a yoga sesh, I came home and got right to watching the opening festivities. My TiVo recorded five hours worth so I’d better get a move on! I loved every moment of watching stunning Kate Middleton and her charming Prince William be married. Seeing the love that the world poured out for them on their special day warmed my heart, just as watching the couple try to keep straight faces behind their encroaching smiles made me laugh. It’s interesting to think that about 1/3 of the world’s population will share this experience with me. It was surely history in the making; I know I will even be telling my grandchildren about this one day!
Speaking of history, let’s back-track a little bit to Easter. My family and I kept things pretty low key this year, but I did manage to make a fun dessert for the occasion.
Dessert has always been my favorite way to contribute to family gatherings. I put my heart in everything I bake, so much so that I’m sure they must be able to taste the love. Since going vegan, I’ve been so pleased by how receptive my family has been to trying new things. In fact, I tend to enjoy using unlikely ingredients rather than trying to fake the classics, so their willingness to experiment is crucial.
This Easter, my love for unconventionality was taken to a whole new level by making a chocolate mousse cake out of avocados. It was creamy and rich, but wholesome, too. Replacing white flour with spelt, using maple syrup to sweetene, and using avocados rather than cream and eggs really changed things up for the better! I’m happy to report every piece was lovingly devoured.
Vegan Chocolate Avocado Mousse Cake
adapted from OhSheGlows
- 1 cup + 6 TBS spelt flour
- 1/4 cup + 2 TBS cocoa powder
- 1/2 cup + 1/3 cup NuNaturals Stevia Baking Blend (or organic sugar)
- 1 TBS arrowroot (or cornstarch)
- 1/2 tsp baking powder
- 1 tsp salt
- 5 TBS canola oil (or unsweetened applesauce)
- 1/2 cup almond milk
- 3 TBS maple syrup
- Preheat oven to 375*F.
- Grease and flour a 9-inch spring-form pan.
- In a bowl, sift together spelt flour, cocoa poder, stevia/sugar, arrowroot, baking powder, and salt.
- In a measuring cup or small bowl, whisk canola oil, almond milk, and maple syrup.
- Add wet to dry, stirring until well combined.
- Pour batter into greased + floured pan. Spread batter evenly (it will be thick!).
- Bake for 25 minutes.
- 2 cups avocado flesh (I used 3.5 medium avocados)
- 2/3 cup maple syrup
- 1/3 cup almond milk
- 1/4 cup cocoa powder, sifted
- 1 TBS arrowroot
- 1 TBS smooth nut butter (I used creamy peanut butter)
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1 cup chocolate chips, melted (using microwave or double-boiler)
- Place all ingredients in a food processor, blending until well-combined and creamy.
- Once cake is cooled, spread filling evenly on top. (*Do not remove the cake from the spring-form pan. The sides of the pan will help the mousse stay in place until it firms up.)
- Place in the freezer until firm (about 1.5-2 hours or longer).
- Remove cake from freezer about 15 minutes before serving to let it come up to temperature. (*Be careful, though, or it will get too soft.)