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  • 執筆者の写真Michie

#176 / Vegan & Gluten free Chocolate mousse cake / ヴィーガン&グルテンフリー チョコレートムースケーキ


vegan chocolate mousse
ヴィーガン チョコレートムース













* 豆乳ヨーグルト 100g

* メープルシロップ 大3

* 植物油 大2

* レモン汁 小1

* 塩 ひとつまみ


* 米粉50g

* アーモンドプードル 30g

* コーンスターチ 15g

* インスタントコーヒー 大1

* ベーキングパウダー 小1/2

* 重曹 小1/4


* ダークチョコレート 80g

* ココナッツオイル 大1

* ねり胡麻 50g

* 豆乳ヨーグルト 200g

* メープルシロップ 大1.5

* バニラエキストラクト 小1


* ココアパウダー 適量


1. (スポンジ)そこの取れる型にクッキングシートをしき、オーブンを160Cに予熱する。

2. ボールにWETの材料を入れ、なめらかになるまで泡立て器でよく混ぜる。

3. DRYの材料をふるい入れ、さっくり混ぜ、型に流し入れる。

4. 160Cのオーブンで約30分焼く。

5. 焼けたら完全に粗熱を取り、型からはずす。

6. 半分にスライスし、再度クッキングシートを型にもどし、スポンジの半分だけ入れる。

7. (ムース)チョコレート、ココナッツオイル、ねり胡麻を湯煎にかけて溶かし温める。

8. 残りの材料を加えてしっかり混ぜる。

9. スポンジをしいた型に流し入れ、冷蔵庫で冷やし固める。

10. (デコレーション) ココアパウダーをふる。


This time, my chocolate mousse is very light and quite healthy, with plenty of yogurt.

However, since it also contains tahini, it has a rich flavor, so it is not lacking.

Some chocolates have a strong sourness depending on where they come from, for example, this mousse is like that sourness.

So I like it so much because of this impression.

The sponge cake adds sweetness and volume, which is a very good balance, but you can of course make the mousse part alone in a glass.

I bake a cake with a mold and use only half of it.

The rest is really good eaten as is, or cut into bite-size pieces and served with chocolate coating, it is outstanding. You can also freeze it and use again at another time.

When making the mousse, if you add very cold yogurt fresh out of the fridge, it may harden before mixing, so it is recommended to let it come to room temperature.

Alternatively, when the chocolate, coconut oil, and tahini are melted by boiling water, while it's hot, quickly mix it in with the cold yogurt.

Cool and harden the cake thoroughly before serving.


Sponge cake(12cm round tin with removable bottom)


* 100g soy yogurt

* 3 tbsp maple syrup

* 2 tbsp vegetable oil

* 1 tsp lemon juice

* a pinch of salt


* 50g rice flour

* 30g almond powder

* 15g corn starch

* 1 tbsp instant coffee

* 1/2 tsp baking powder

* 1/4 tsp baking soda


* 80g vegan dark chocolate

* 1 tbsp coconut oil

* 50g tahini

* 200g soy yogurt

* 大1.5 tbsp maple syrup

* 1 tsp vanilla extract


* some cacao powder


1. (Sponge cake)Preheat oven to 160C. Line a mold with parchment paper.

2. In a bowl, combine the WET ingredients and mix well with a whisk until smooth.

3. Sift in the DRY ingredients, mix well, and pour into the mold.

4. Bake in a preheated oven at 160C for about 30 minutes.

5. Remove from heat completely and unmold.

6. Slice the cake in half. Place parchment paper back into the mold and place half of the cake into the mold. (Do not use the other half of the cake).

7. (Mousse) Melt chocolate, coconut oil and tahini in a saucepan over a double boiler.

8. Add the remaining ingredients and mix well.

9. Pour the mixture into a cake mold and refrigerate until set.

10. (Decoration) Sprinkle with cacao powder.


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