Chocolate Passion Fruit Entremet Cake (vegan & gluten-free)

Step 1

Chocolate cake layer:

Step 2

Mix 2 tablespoons ground flaxseed with 6 tablespoons water and set aside to thicken.

Step 3

Preheat the oven to 350 °F (180 °C).

Step 4

Grease and line 7" square cake tin with a removable base.

Step 5

In a large bowl whisk together brown rice flour, ground sunflower seeds, tapioca, cacao, sugar, baking powder, bicarbonate of soda, cinnamon and salt. Set aside.

Step 6

In a small bowl whisk together flax eggs, olive oil, plant milk, apple cider vinegar and vanilla.

Step 7

Add the wet mix to the dry mix and mix until well combined. You should have pourable muffin consistency. Add little more milk as needed.

Step 8

Spoon the mixture into lined cake tin and bake for about 20 minutes or until a cocktail stick comes out clean. Remove from the oven and leave to cool down.

Step 9

Use the outside of 6" round cake tin with removable base as a guide to cut out 6" circle. It should fit tightly inside the tin. Place at the base and set aside.

Step 10

Chocolate mousse layer:

Step 11

Finely chop dark chocolate, place into a medium bowl and set aside.

Step 12

Pour oat cream and maple syrup into a small pot, stir in agar flakes, bring to a boil and leave to simmer for about 5 to 10 minutes stirring frequently until the flakes have dissolved. Stir in the chopped chocolate and mix until completely melted. Now carefully pour onto the base layer. Place into fridge for about half hour to set while you make the next layer.

Step 13

Passion fruit mousse layer:

Step 14

Cut and scoop out the pulp including the seeds from 8 passion fruits. You should have about 1 cup (240 ml).

Step 15

Place it into medium pot, add oat cream, maple syrup and pinch of turmeric and stir in agar flakes. Bring to a boil and leave to simmer for about 10 to 15 minutes stirring frequently until the flakes have dissolved.

Step 16

Take off the heat and now press the mixture through a mesh sieve discarding the seeds. Leave to slightly cool down before carefully pouring on top of the chocolate mousse layer. Place back into fridge to set.

Step 17

Once set gently remove the cake from the cake tin and place onto a cake stand. Top with more passion fruit, chocolate shards and flowers.

Step 18

Store in fridge.

Step 19

Enjoy!