Peanut Butter Mousse Cake (Vegan and Diabetic)

Though some people would question lightening up a peanut butter mousse cake, what can I say? I'm diabetic and vegan but I still like my treats! This dessert takes a little time but it really is not difficult and the results... wow!

• Ready In: 1 hr
• Serves: 8

Ingredients

• Cake

• 1  cup whole wheat pastry flour
• 1⁄2 cup  oat bran
• 1⁄2 teaspoon baking powder
• 3⁄4 cup Splenda granular, sugar substitute
• 1⁄4 cup  cocoa
• 1  cup applesauce
• 1⁄3 cup sugar-free maple syrup
• 2  teaspoons  maple extract
• 2⁄3 cup water
• 1⁄4 cup non-fat soymilk
• 2  teaspoons vanilla
• 2  tablespoons tahini
• 1  tablespoon peanut butter
• 1⁄2 teaspoon salt

• Mousse

• 1 (12 ounce) box tofu (medium firm or firm)
• 1⁄3 cup sugar-free maple syrup
• 2⁄3 cup water
• 1⁄2 cup Splenda granular, sugar substitute
• 1⁄2 teaspoon salt
• 1  tablespoon vanilla
• 1  tablespoon lemon juice
• 1⁄2 cup peanut butter
• 1  cup water
• 2  teaspoons agar, powder
• 1  tablespoon cornstarch
• 1⁄2 cup non-fat soymilk

Directions

1. Preheat oven to 350°F.
2. For the cake:
3. Prep an 8 inch springform pan (spray with nonstick coating, or rub with butter and dust with flour).
4. Combine flour, oatbran, baking powder, Splenda, cocoa, and salt in large bowl.
5. Combine applesauce, syrup, maple extract, water, soymilk, vanilla, tahini, and p.b. in medium bowl and mix well.
6. Add wet ingredients to dry and mix well.
7. Bake for 20 - 30 minutes (test with toothpick).
8. Cool.
9. For the mousse:
10. Process tofu, syrup, salt, vanilla, lemon juice, and p.b. until smooth.
11. Mix together soymilk and cornstarch in small bowl.
12. Heat water and agar in saucepan over low-medium heat, and bring to a gentle boil, stirring as the mixture thickens. When agar is dissolved and the mixture is pudding thick, add the soy milk and cornstarch. Stir until mix boils again and then remove from heat.
13. With processor on, add agar mixture to the tofu mixture in a thin stream.
14. When completely combined, pour mousse over cake.
15. Cover with plastic wrap and refrigerate until set (at least 6 hours, or overnight).
16. Optional: Make a ganache drizzle by mixing melted vegan chocolate with soymilk.