Gluten-Free Vegan Chocolate Mousse Cake - Rhian's Recipes (2024)

FAQs

How do you keep gluten-free cake moist? ›

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

A mousse cake has either a base of cake with mousse on top making up the bulk of the dessert or is cake layers with mousse as the filling. A mousse tart is a tart shell which is then filled with mousse. The shell is less like cake and more like a cookie or pie crust, depending on how it's made …

This recipe only calls for only 3 main ingredients – tofu, dark chocolate and maple syrup! The darker the chocolate you use the more intense your mousse will taste. Make sure to choose a chocolate that you like the taste of, as it will be the main flavour of this mousse.

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture.

What's the best gluten-free flour for baking? Bob's Red Mill gluten-free 1-to-1 baking mix is my favorite gluten-free all-purpose flour blend for baking. It has a mild texture and plenty of "stick" thanks to a blend of sweet rice flour, brown rice flour, and sorghum flour, plus some starches and xanthan gum.

Let the Batter Rest

After mixing the batter, we recommend you let it sit in the fridge for 30 minutes before baking. This will allow the ingredients to properly hydrate for a better product.

Agar Agar

Agar agar will dissolve in water similar to gelatin, but it's slightly less clear and a little less sturdy. This gelatin substitute is a good choice for desserts that don't end up totally solid, such as custards, puddings or mousses.

There are two types of Mousse: sweet and savory. Sweet Mousse is usually made with chocolate or fruit and served as a dessert. Savory Mousse can be meat-based or fish-based and served as an appetizer.

If the air collapses out of the cream and eggs, the mousse loses its unique structure and much of its desirability. One of the best ways to prevent the mousse from completely deflating is by adding a bit of powdered gelatin into the mix.

Can you overbeat a gluten-free cake? ›

More mixing produces a tougher colloid. As many gluten-free recipes use xanthan gum as a binder, this will indeed be a problem with overmixing. If you are using a pre-made gluten free flour, you have to read the ingredients. If these are pure starches only, you can't overmix.

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

Gluten-free baked goods have earned the reputation of being dry and gritty. That grit—that evil grit! —is the result of gluten-free flours that are often high in starches and rice flour, which take longer to absorb moisture than regular “gluten” flour.

In case your recipe does not call for these things, using brown sugar instead of white sugar to add moisture. Honey and agave as a sugar substitute can enhance moisture as well, but be aware that you should cut down slightly on the other liquids you are using in the recipe, as honey and agave are not solid ingredients.

Moisture – for some reason gluten-free cakes tend to get a little dry. Any gluten-free cake will dry out super-fast and get hard on the outside if it's not properly refrigerated and covered. I swear by always using buttermilk and adding a little more fat into the batter to compensate for the dryness.

Adding more liquid than stated in the recipe may be necessary in order to rehydrate gluten-free flour. Add the liquid a tablespoon at a time until the mixture reaches dropping consistency. Baking the cake for an extra 5–10 minutes may be necessary, due to the extra liquid content.