Monday, October 8, 2012

Lemon Mousse Cake



I made these lemon cakes for another vegan dinner party -(love those!) and the hostess does not eat sugar or flour. At all. Not on special occasions, not on vacation. Not at all.

So here's what I did: 

 I took the yellow cupcake recipe from VCTOTW and used part almond meal and part quinoa "flour" (I ground up the quinoa flakes in the vitamix) in place of white flour. I used Zsweet in place of the sugar. And since I wanted a lemon cake, I added some lemon juice and lemon extract.

They came out great! Light and fluffy, and moist! I baked them in my square muffin pan. I wasn't sure my substitutions would work and thought this would be easier than trying to cut a cake without it falling apart.  To make sure they would stay moist I brushed the tops with a little lemon syrup. (lemon juice, zsweet and water)


I made the mousse with soaked cashews, a little silken tofu, vegan cream cheese, chia seeds to thicken, lemon juice and some coconut cream.  Tried to pipe onto the cakes but was too soft. So I just refrigerated the mousse overnight and before serving used a small ice cream scoop to top the cakes with the mousse. It looked much prettier than the two seen here- but forgot to take the camera to the party. At least they tasted good!

3 comments:

  1. I love lemon cake and I am always ready to try adding quinoa to it. What a fabulous way to start the week off! :)

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    1. Thanks! I hope you enjoy it! I just checked out your blog and can't wait to try the pull apart garlic cheesy bread! (but I'll make for a party so I won't eat it all myself). Trying to stay away from flour but that looks soooo good!

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  2. This was a delicious lemon dessert! It was time consuming, however, as mentioned in other reviews, it was very well worth it. I tested it and thought the cake was a little dry, although, I did not use the entire 3/4 cup of syrup to brush the cake with.

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