First layer cake recipe is here! As we are approaching Christmas it’s time to bake all kind of cakes, cookies and other sweets! Truth is, Christmas is the best excuse to eat 4x times more sweets than usual.
This decadent cake is flavored with white wine and layered with dark chocolate mousse made with aquafaba. Flavorful, moist, incredibly fluffy!
Dark chocolate meets white wine for a surprising and tasty combination in this gluten-free cake!
Have you ever made aquafaba chocolate mousse? It’s airy, chocolatey and it’s made with only two ingredients: aquafaba and dark chocolate. It’s a delicious dessert than has nothing to envy of the chocolate mousse made with eggs.
Aquafaba is the liquid from a can of chickpeas, it’s a magical ingredient that works just like egg whites, it can be whipped and forms white peaks like a meringue.
I’m using aquafaba chocolate mousse to fill this layer cake and create a airy, light texture that melts in your mouth.
Making the filling is very easy, you whisk the aquafaba until you get soft-medium peaks and, in the meantime, melt the chocolate over a double boiler. Once your chocolate is melted and slightly cooler you gently combine both in a large bowl until the aquafaba is fully incorporated.
Did I mention this cake is gluten-free? The combination of rice flour, almond flour and arrowroot replaces all-purpose flour and yields a lighter texture.
I’m confident you will love the subtle white wine flavor combined with that airy and intense dark chocolate mousse. And if you are worried to find your kids wandering around the kitchen after eating two pieces, don’t worry the alcohol evaporates in the oven, trust me, you won’t find them drunk!
Let me know in the comments if you try this recipe and don’t forget to tag @fullofplants on Instagram if you take a photo!
White Wine Chocolate Cake (Vegan)
Deliciously moist cake flavored with white wine and filled with aquafaba chocolate mousse.
- Yield: 16 1x
- 2 cups white rice flour
- 1/2 cup arrowroot
- 1/2 cup almond flour
- 1/2 cup coconut sugar (or cane sugar)
- 2 tsp baking powder
- 2 tsp baking soda
- 3 tbsp maple syrup
- 1 cup white wine
- 1 cup canola oil (or melted coconut oil)
- 6 tbsp applesauce
Chocolate mousse filling
- 1 cup aquafaba
- 1/2 tsp guar gum (or xanthan gum)
- 1 tsp vanilla extract
- 8 ounces dark chocolate
- 1/2 cup almond milk
- 4 ounces dark chocolate
- Preheat oven to 350°F.
- In a large bowl, whisk together the white rice flour, arrowroot, almond flour, sugar, baking powder and baking soda.
- Slowly pour in the white wine and whisk until well combined. Add the oil, maple syrup and apple sauce and whisk again until everything is well incorporated, the mixture will be thick but pourable.
- Lightly grease 3 8-inch cake pans (you can use also 9-inch pans, the cakes will be just a little bit thinner). Divide the batter into the 3 cake pans and spread it evenly using the back of a spoon.
- Bake for about 20-25 minutes until the top is golden brown and a knife comes out clean from the center of the cake. I baked mine 23 minutes. Let the cakes cool completely (about 30-40 minutes).
Chocolate mousse filling
- Melt the dark chocolate over a double boiler. Pour into a large bowl and set aside while preparing the aquafaba.
- In a medium bowl, combine the aquafaba, guar gum and vanilla extract. Using an electric whisk, whisk the aquafaba for about 5 minutes, or until you get soft/medium peaks.
- Pour the whipped aquafaba into the melted dark chocolate and stir very gently using a spatula until fully incorporated. You don’t want to stir too fast or you will break the aquafaba airy texture.
- Place one cake (top facing down) on a serving plate, spread evenly half the chocolate mousse on top. Top with the second cake and spread the other half on the chocolate mousse. Top with the last cake and press gently to make sure everything is sticking together.
- Serve immediately or place in the refrigerator. I recommend serving topped with vanilla custard sauce.
- Make sure your dark chocolate is finely chopped, or use chocolate chips. Place the dark chocolate in a small bowl, set aside.
- Heat the almond milk in a pan over medium heat until it almost comes to a boil.
- Immediately pour over the chopped dark chocolate and let sit about 5 minutes. Whisk until the chocolate is fully incorporated with the almond milk. Let cool at room temperature until thick, or place in the refrigerator for about one hour, the ganache should be very thick.
- Using a piping bag, decorate the top of the cake as you wish and top with crushed hazelnuts or almonds.
- Serving Size: 1 (without topping)
- Calories: 331
- Sugar: 14.8
- Fat: 19.6g
- Carbohydrates: 33.6g
- Fiber: 1.4g
- Protein: 3.1g