Lots of chocolate gets eaten in February, and I am SO about it. Let’s get into some other options besides boxed chocolates, and into this vegan chocolate layer cake with vanilla mousse and strawberries!
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I took a poll on instagram last week, asking if y’all would dig a chocolate layer cake recipe. Naturally, I got a resounding YES! (With maybe three nos) And because I only have one other “proper” layer cake on here, it’s about damn time I come out with a new one.
This vegan chocolate layer cake is gorgeous, and is ready to make its debut. Rich, chocolatey layers of fluffy cake, broken up with vanilla mousse and fresh strawberries. To top it off, a layer of chocolate ganache and more mousse and berries! I feel like any valentine would be lucky to get their hands on this cutie-of-a-cake.
Now, I made the cake layers using three 6-inch cake pans, but feel as though the cake would be a touch more manageable if made in 7-inch pans. If you do this, you will need a few more strawberry slices, but the amount of mousse should be sufficient.
This was my first attempt at a non-chocolate mousse, and honestly? I’m pretty impressed with how it turned out! I didn’t have to rely on it setting up super firmly, because the strawberries help support the heavy cake layers. Because of that, I now have a versatile mousse recipe that can go on all kinds of desserts!
I nice touch for this vegan chocolate layer cake would be to color the mousse with some natural red food dye. Light pink mousse would be adorable for Valentine’s! Next time, I may add some cute sprinkles to the top pile of mousse, for a finishing touch.
If you’re curious about how to make this in advance, I recommend baking the cake layers, cooling them completely, then wrapping them in plastic wrap. Then making the mousse and have it set up in the fridge, overnight. That way, the next day (or maybe two days later), you can assemble with ease!
If you’ve ever glanced at a vegetarian section in a grocery store you’ve seen Sweet Earth Foods frozen entrees. Today, I’m giving their convenient Aloha BBQ Quesadilla, and vegan Cauliflower Mac dishes a try! Let’s see how it went.
I’ve reviewed some of SEF’s products before, such as their Japchae and Pad Thai – yum! And their Benevolent Bacon is a favorite in my decidedly non-vegan family; plus I love their seitan. So, when Sweet Earth came out with their newest frozen entree and mini meal, I knew I wanted to get my hands on them.
First up, the Cauliflower Mac Artisan Bowl! Now, I am a huge vegan Mac lover; I’ve dedicated entire months of blogging to it, so I have some preferences. I tried to push those away and judge this dish objectively, so that you can form your own opinions on it.
Thankfully, SEF sent me three of each product, so that I could test different methods of preparing them to give you a thorough review! For the mac, I first microwaved it, and then oven-baked one, according to the packages instructions. For the third package, I air-fried it, and I have to say that was my favorite way!
Ranked in order: air fryer, oven-baked, and lastly microwaved. There’s a bread crumb topping, and the texture is best outside of the micro. Luckily, in all applications, the mac – which is probably half pasta/half small cauliflower chunks, stayed creamy. Plus, the pasta held up really well! Given that it is prepared and then frozen, the salt seasoning is pretty light once you reheat it. If you’re somewhat of a salt fiend like I am, sprinkle a pinch over the top after heating to enhance the flavors.
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It’s the start of a new year, and I know lots of you out there are trying to up your veggie intake! Here’s a helpful list of vegan recipes for beginners, so that you can dip your toes in for a test. Don’t worry, I made sure they’re convenient, easy-to-make and delicious, just for you!
Breakfasts
I can’t have a list of vegan recipes for beginners without starting out with the first meal of the day! Here are some easy, quickly-made, or make-ahead recipes to get your morning going.
Banana Cacao Recovery Smoothie
Dreamy Tangerine Chia Pudding Bowl
