double chocolate mousse cake

Yay, one year vegan has to be celebrated with a cake.
Can't believe that it's already one year since I changed my diet on a complete vegan one.
I never felt so good and light in my body. I did not just change my diet a year ago, I changed more or less
my whole lifestyle to a better one. Next to weight lifting three times a week I also do three times a week yoga. I completely excluded caffein and alkohol and well, of course also nicotine. All in all I lost over 7 kilos pure bodyfat just stored in my body in addition to an unhealthy lifestyle. But I'm currently writing on a longer post about my diet and lifestyle so I will not add more to this now.

I also try to avoid gluten and refined sugar as far as possible. So this yummi recipe is free of gluten and refined sugar.

gluten free flour-mix
  • 220 gr buckwheat flour
  • 200 gr almond flour
  • 90 gr potatoe starch
  • 90 gr rice flour

  • 8 dl gluten free flour
  • 4 dl coconut sugar
  • 8 dl oat milk
  • 1,5 teespoons baking powder 
  • 1 teespoon xanthan gum
  • 1 dl grounded flaxseeds
  • 2 dl cacao 
  • 1,5 dl sunflower oil
Mix all the ingredients to a smooth dough. Split the dough in three parts ( this will be our 3 cake layers ). Fill a greased springform ( I used 16 centimeter diameter) with one part of the dough and bake one cake at a time on 200 degrees ( celcius ) for 30-35 minutes. Let the cake layers cool down until you continue with the coating.

chocolate mousse
  • 2 avocados
  • 4 ripe bananas
  • 2 dl buckwheat flour
  • 2 taplespoons agave sirup
  • 2 dl cacao
Blend all the ingredients until you have a nice cream. Then coat the cake layers with the cream.

raw chocolate
  • 3 taplespoons melted coconut oil
  • 3,5 taplespoons cacao
  • 2 taplespoons agavesirup
Mix the ingredients and then place the chocolate on top of the coated cake. Place the cake for ca. an hour in the freezer, so the chocolate is really hard. Take it out for ca. 15-20 min then cut and enjoy.


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