Description
This ridiculously decadent, fluffy peanut butter mousse cake features a fudge brownie layer and silky 4 ingredient peanut butter mousse- all made entirely vegan! No dairy, no eggs, not even gelatin. Topped with a silky chocolate ganache, it’s the ultimate indulgent peanut butter lover’s dessert!
Ingredients
Scale
- 1 batch fudgy brownies
- 16 ounces (452 g) vegan cream cheese, room temperature
- 2 cups (480 mL) vegan heavy cream, chilled
- 1 cup (120 g) powdered sugar sugar
- 1 cup (240 g) creamy peanut butter, unsalted
- 1 tbsp vanilla extract
- 1/4 tsp sea salt
- 1 batch vegan chocolate ganache
- Vegan peanut butter cups, for garnish
Instructions
- Prep: Start by preheating the oven to 350F, and greasing a 9″ springform pan with tall walls with cooking oil. Line the pan and the walls of the pan with parchment paper.
- Make the brownie batter: Follow the instructions for making the brownie batter. When it comes time to bake, pour the brownie batter into the prepared pan and place into the oven to bake for 30-32 minutes, or until a toothpick comes nearly clean.
- Cool: Remove the brownie layer from the oven and let cool FULLY before making the peanut butter mousse. This will take about 2 hours. There must be no warmth to the touch on the brownie layer.
- Make the peanut butter mousse: In a stand mixer with the whisk attachment or large bowl with a hand mixer, cream the vegan heavy cream until you reach semi-stiff peaks. Then add in the vegan cream cheese and cream again until combined. Finally, add in the powdered sugar, peanut butter, vanilla, and sea salt. Cream together again until smooth. Pour the peanut butter pie filling onto the cooled brownie layer in the springform pan, and smooth the top.
- Chill: Refrigerate for at least 4 hours, but preferably overnight.
- Make the ganache: When ready to serve, prepare a batch of the vegan chocolate ganache. Let the ganache cool so that it’s pourable but there’s very little warmth to the touch. Carefully remove the peanut butter mousse cake from the pan and pour the ganache on top. Spread to the edges of the pan and top with vegan peanut butter cups.
- Serve: Slice and enjoy! Store any leftovers in an airtight container and in the fridge for up to 5 days.
Notes
Gluten free: I recommend using King Arthur Measure-for-Measure Gluten-Free Baking Flour.