Blender Chocolate Cake Loaf with Chocolate Mousse

This delicious dairy-free, gluten-free, refined sugar-free, and oil-free chocolate cake loaf is made with blended oats instead of flour and unsweetened applesauce instead of oil. Enjoy!

Blender Chocolate Cake Loaf with Chocolate Mousse

Loaf ingredients:

• 1 cup unsweetened almond milk

• 1 T. apple cider vinegar

• 1/2 cup cocoa powder

• 2 cups + 2 T. oats (certified gluten-free if following a gluten-free)

• 6 T. coconut sugar

• 9 T. pure maple syrup

• 2 1/2 t. baking powder

• 3/4 t. baking soda

• 1/4 t. Himalayan salt

• 2 eggs

• 1/2 cup unsweetened applesauce

• 2 t. vanilla extract

• 1/2 bag chocolate chips (I use Hu)

Mousse Ingredients:

• 1 can of coconut cream, chilled - just the cream. *Make sure it's just the cream on top and not the milk underneath. Chill the can in the fridge the day before or at least 5 hours before making this recipe

• 1/4 cup cocoa powder

• 1 t. vanilla extract

• 3 1/2 T. maple syrup

Directions:

1. Set the oven to 350°F.

2. In a small bowl, stir together the almond milk and vinegar and let it sit for a couple minutes. This will be our “dairy-free buttermilk.”

3. While the "dairy-free buttermilk" is sitting, add all the ingredients (except for the chocolate chips) to a blender. Now, add the milk and vinegar mixture to the blender.

4. Blend on high for about a minute until smooth and blended. You usually don't need to blend longer than this, and you don't want to over-blend.

5. Stir in chocolate chips with a spatula.

6. Line a bread pan with parchment paper. I like leaving the parchment paper extra long on the sides, so the loaf is easy to pull out when baked. Spray the bread pan lined with parchment paper with cooking spray. Pour the chocolate cake batter into the pan.

7. Bake for 55 minutes or until toothpick comes out clean.

8. Once it's out of the oven, let it cool in the bread pan for 5 minutes then carefully transfer it out of the bread pan to cool completely on the counter. You can let it cool in the pan but I don't recommend this because it will continue to bake in the pan.

9. While the cake loaf is cooling, add the coconut cream from the can to a mixing bowl. It’s important not to add the coconut milk from the can and just add the cream (the white stuff) that gathers on the top of the can.

10. Once the coconut cream is added to the mixing bowl, add the cocoa powder, vanilla, and maple syrup. With a handheld mixer, whip the mousse.

11. Spread on the cooked loaf. Enjoy!

12. Store in the fridge.