Peanut Butter Mousse Cake Vegan And Diabetic Recipes

PEANUT BUTTER MOUSSE CAKE (VEGAN AND DIABETIC)

Steps:

• Preheat oven to 350°F.
• For the cake:.
• Prep an 8 inch springform pan (spray with nonstick coating, or rub with butter and dust with flour).
• Combine flour, oatbran, baking powder, Splenda, cocoa, and salt in large bowl.
• Combine applesauce, syrup, maple extract, water, soymilk, vanilla, tahini, and p.b. in medium bowl and mix well.
• Add wet ingredients to dry and mix well.
• Bake for 20 - 30 minutes (test with toothpick).
• Cool.
• For the mousse:.
• Process tofu, syrup, salt, vanilla, lemon juice, and p.b. until smooth.
• Mix together soymilk and cornstarch in small bowl.
• Heat water and agar in saucepan over low-medium heat, and bring to a gentle boil, stirring as the mixture thickens. When agar is dissolved and the mixture is pudding thick, add the soy milk and cornstarch. Stir until mix boils again and then remove from heat.
• With processor on, add agar mixture to the tofu mixture in a thin stream.
• When completely combined, pour mousse over cake.
• Cover with plastic wrap and refrigerate until set (at least 6 hours, or overnight).
• Optional: Make a ganache drizzle by mixing melted vegan chocolate with soymilk.

PEANUT BUTTER MOUSSE CAKE

Steps:

• For crust:
• Preheat oven to 325°F. Blend cookies, sugar and cinnamon in processor to fine crumbs. Add melted butter and blend well using on/off turns. Press crumb mixture onto bottom and up sides of 10-inch-diameter springform pan. Bake until crust starts to puff and darkens slightly, about 15 minutes. Cool.
• For filling:
• Using electric mixer, beat peanut butter and cream cheese in large bowl to blend. Add powdered sugar and 2 tablespoons vanilla extract and beat until well blended. Using clean dry beaters, beat 2 cups whipping cream in medium bowl until stiff peaks form; fold into peanut butter mixture in 4 additions. Spoon filling into prepared crust.
• For topping:
• Combine 1/2 cup cream, 1/4 cup sugar and espresso powder in heavy medium saucepan. Stir over medium heat until espresso powder and sugar dissolve and mixture comes to simmer. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in 1 teaspoon vanilla. Cool topping 5 minutes. Spread topping evenly over filling. Refrigerate cake until cold, about 4 hours. (Can be prepared 2 days ahead. Cover cake and keep refrigerated.) Serve cake chilled.