Why the heck would anyone thumbs down such a wonderful recipe that's cruelty free and environment safe? That's crazy!! Must be jealous or something.. 😒lol!
yummy!! looks so good! I wish I could have this right now! :) Great video and production!!! You are so talented! I will have to make this tomorrow !!! Thank you for all the hard work you do! xx
what you do best. tall beautiful cakes. your other sweets look great, and i bet tasty. but i love the look of tall cakes. your baking is topnotch. i could pick your cake in a police lineup.
Gretchen's Bakery how do I make this cake bigger. I bought the ring mold universal ring 6-12 inc. I want bigger than 5in the one that you have here. Do I double the recipe on all of the layers starting from the base?
Hello Gretchen, I'm very excited to make this! Will it work with a 6 inch cake springform too? I guess the layers will be very slightly smaller, which is fine!
Sorry Gretchen more question. What about the coconut milk. Is there any replacement for that. I don't want to waste the rest of it. I love this idea btw😍
Hi Gretchen. Thank you so much. I am one of your ardent followers. Looking forward to drying some of your recipes. Thanks for answering concerning the aquafaba.
ok.... this is beautiful. Question! When you cut into this specific recipe, does it have an issue smooshing or anything? I notice in the pics of actually eating it that it's got the brownie on the bottom like your more recent video that I made and loved! But this with the upside down drip looks soooooo cool, I want to do it if it holds when cutting!!!
Thank you! This is a very sturdy mousse cake, because of the chocolate and peanut butter, which are both very stable on their own You could always do the upside down drip like I did, but then put the brownie base on and flip it over
This looks delicious! Thank you for so generously sharing your recipes. I just read your bio and can't imagine why anyone would meet with "anger and hatred" your decision to bake vegan. Those people must (a) be very unhappy in life, and (b) never have tried one of many fantastic vegan desserts out there! (Which is probably why they are unhappy LOL!)
Looks amazing!☺️ Just wondering, I'm thinking about making a pavlova using aquafaba instead of egg whites, does the end result taste similar? Thanks! Phoebe
Hi gretchen! I am from the Philippines and I copied most of your recipes for my cakes! But unfortunately I lost my recipe book where I kept your ingredients and procedure! I tried looking here in youtube, google and elsewhere but most of those recipes are no longer online! Can you provide me a copy of it? Love your baking
I have been looking for a vegan recipe for icing that will hold up to the heat of summer here in the South but under the shade for 3 hours. Been looking at the aquafaba that you did before since it has shortening in it. I had looked up the aquafaba website...looked at the science of it all and none give a max type temp or if it could even stay outside on the counter or anything about length of time it can stay out on a cake. Any thoughts or ideas?
this is a less stable recipe than the traditional swiss buttercream, but I made that recipe alot when I was in Florida and had no trouble of course it was air conditioned inside, but even still during the hot hot summer there the house didn't seem to get cooler than 80degrees! and it was fine! I always advise to do a small test though, so you can get to know how it will react
Fantastic recipe Gretchen! Ur really going out of your way to showcase the wonders of vegan baking. Just wondering though, why is it that when making buttercream you reduce the Aquafina whereas when you make mousse you just whip it straight out of the can? Also, how much aquafaba actually equates to an egg white if I was to veganise a recipe?
Hi Thanks, the AF Buttercream was my first experience with AF and I was still learning and was told that I was to reduce it. Now I have learned that it is not 100% necessary as you see it is quite- whippable- LOL Sometimes to get it more concentrated and evaporate out the excess water leaving behind the bean protein it will give you a more stable result (for buttercream this is ideal)
I don't know it anyone has mentioned this but you look more fit and your skin appears to glow since you transition your site to vegan. Could you share with us how to make vegan chocolate candies?
thankyou! Some people have commented and I really do attribute it to the vegan diet! Yes I would like to remake my caramels into vegan since they are my FAV!!
Well, they stopped selling that one in Canada. How weird is that... But thanks! :D I'll know to throw in a pinch of salt using my "just peanuts" one (or, as you maybe maybe remember, soy butter for dad cause he is allergic to peanuts hehe) - I wanna try so many of your recipes, but I have so few occasions :( hopefully I'll have an occasion for that one :)
Hi Gretchen! Is there a recipe for the vegan peanut butter cookie dough? When I click on the link the only one that comes up for me has eggs in it. Can you show me where to go? Lol!
Hi, sweet adorable Gretchen. That cake looks lovely. You are truly beautiful, adorable, and sweet. What do you love about mousse recipes? Have a good day, sweet adorable Gretchen. 🌹💗💗💗
Hi Byron! Thanks, I love mousses because they are so versatile to make a variety of different flavors from one style of base recipe, and PS- We are getting closer to Key Lime Cheesecake! WOOHOO!
This looks soo yummy! But I have to be honest about the chickpea whip, I tried it and thought it was disgusting, it literally just tasted like sweet and salty chickpeas which in my option is not good. I'm not a novice baker either as I used to do it professionally, any tips on perhaps fixing this in terms of flavor?
Hi Gretchen, Just thinking why not list the same recipe with the milk, butter and egg white version just like you used to do with your other recipes, to Vegan? This would satisfy everyone who's not vegan and myself, we don't have to make a special trip to the store to buy those item that are not a staple in most peoples home! Just a thought? Thanks for listening :)
Well chocolate is technically not vegan (most of them). There is a little amount of cockroaches in it (no joke). An australian chocolatemaker even print it on his ingrediant list of the chock. ^^
I've made this recipe 3 times and it's been such a hit that's people beg me to make it!! Thank you so much Gretchen. You're the best Vegan baker!!!
That upside down chocolate dripping is everything! Love it!
Why the heck would anyone thumbs down such a wonderful recipe that's cruelty free and environment safe? That's crazy!! Must be jealous or something.. 😒lol!
LOL thanks, yeah seems I have a few haters who just LIVE for giving me immediate thumbs down no matter what I do! LOL Oh well
Okay, Gretchen, you got me! This looks better than most non-vegan cakes. I'm going to have to try this recipe! How taltemt are you!
LOL YAY!
Really like the upside-down chocolate drips! Cool effect! :)
I HAVE GOT TO MAKE THIS!! I JUST CANT BELIEVE THAT YOU CAN WHIP THAT BEAN WATER UP TO A CREAM!! MAGIC!!
THANK YOU GRETCHEN
This cake is amazing! Made this cake tonight for my daughters birthday and I did change the chocolate to carob and it’s still delicious 😋
It looks intimidating.
YUMMMMMY! I'm so intrigued by the aqua faba beans. Another wonderful recipe, thanks Gretchen! You're the best!
Gretchens bakery this looks amazing! Keep the deliciousness coming! Please!
Looks delicious.
looks good
your new vegan recipes are amazing thank you
yummy!! looks so good! I wish I could have this right now! :) Great video and production!!! You are so talented! I will have to make this tomorrow !!! Thank you for all the hard work you do! xx
Gretchen, looks phenomenal! I seriously love that upside ganache. 😊
peanut butter and chocolate looks yummy!!
that looks delicious. I saw the title and was like YES PLEASE. peanut butter is like an additive thing for me
you are a genius Gretchen!!!
Thank God for this channel! a lot of amazing recipes, thank you so much!
Omg I want it sounds so delicious
OMG 😍 #MouthWatering!
Your recipes are awesome!!! Thanks soooooooo much for sharing❤️
U have gold hand.thank for this recipe.wow I want tasted
Wow that looks delicious! 👍 👍 👌
what you do best. tall beautiful cakes. your other sweets look great, and i bet tasty. but i love the look of tall cakes. your baking is topnotch. i could pick your cake in a police lineup.
LOL thank you!!
Gretchen's Bakery how do I make this cake bigger. I bought the ring mold universal ring 6-12 inc. I want bigger than 5in the one that you have here. Do I double the recipe on all of the layers starting from the base?
OMG!!!
Love at first sight 😍
literally subscribed because you make awsome vegan recipee
YAY! thank you!!
This is amazing!!!!
i follow you from Morocco....love all what you prepare vegan or not
thank you so much!!! I'll be sure to try this recipe 💜
This recipe looks so good you are an amazing person 💗 and Gretchen idk why I am telling you this but I have 21 days until summer vacation😄
awe thanks! and WOOHOO! summer vacation!
This looks sooooooooo good 😱😍😍
Hello Gretchen, I'm very excited to make this! Will it work with a 6 inch cake springform too? I guess the layers will be very slightly smaller, which is fine!
Yes that would be totally fine!
WOW! 🤪 This looks crazy good! Just subscribed and thank you!
Thanks for subbing! All the recipe can be found here with video tutorials www.gretchensveganbakery.com/
@@GretchensVeganBakery Thanks!
Sorry Gretchen more question. What about the coconut milk. Is there any replacement for that. I don't want to waste the rest of it. I love this idea btw😍
Hi Gretchen. Thank you so much. I am one of your ardent followers. Looking forward to drying some of your recipes. Thanks for answering concerning the aquafaba.
ok.... this is beautiful. Question! When you cut into this specific recipe, does it have an issue smooshing or anything? I notice in the pics of actually eating it that it's got the brownie on the bottom like your more recent video that I made and loved! But this with the upside down drip looks soooooo cool, I want to do it if it holds when cutting!!!
Thank you!
This is a very sturdy mousse cake, because of the chocolate and peanut butter, which are both very stable on their own
You could always do the upside down drip like I did, but then put the brownie base on and flip it over
Love love love your work, I have learned so much from you. I'm going to try the fabulous recipe. Are you strictly a Vegan bakery now?
thank you! yes I am just doing vegan recipes now but I have over 300 non vegan recipes still at www.gretchensbakery.com/
Omg genius!
thank you
plz
what is aqua phaba
thanks I explain here www.gretchensbakery.com/aquafaba-swiss-buttercream-recipe/
This looks delicious! Thank you for so generously sharing your recipes. I just read your bio and can't imagine why anyone would meet with "anger and hatred" your decision to bake vegan. Those people must (a) be very unhappy in life, and (b) never have tried one of many fantastic vegan desserts out there! (Which is probably why they are unhappy LOL!)
LOL! You may have a good point there! Thank you!!
Looks amazing!☺️ Just wondering, I'm thinking about making a pavlova using aquafaba instead of egg whites, does the end result taste similar? Thanks! Phoebe
I do not taste the "bean" in this meringue many people cannot tell you are not using egg whites!
Hi gretchen! I am from the Philippines and I copied most of your recipes for my cakes! But unfortunately I lost my recipe book where I kept your ingredients and procedure! I tried looking here in youtube, google and elsewhere but most of those recipes are no longer online! Can you provide me a copy of it? Love your baking
I need help! How Can I make this bigger size. My daughters birthday this Sunday and I need bigger than 5inc size. Please reply ASAP Gretchen
I have been looking for a vegan recipe for icing that will hold up to the heat of summer here in the South but under the shade for 3 hours. Been looking at the aquafaba that you did before since it has shortening in it. I had looked up the aquafaba website...looked at the science of it all and none give a max type temp or if it could even stay outside on the counter or anything about length of time it can stay out on a cake. Any thoughts or ideas?
this is a less stable recipe than the traditional swiss buttercream, but I made that recipe alot when I was in Florida and had no trouble of course it was air conditioned inside, but even still during the hot hot summer there the house didn't seem to get cooler than 80degrees! and it was fine! I always advise to do a small test though, so you can get to know how it will react
Fantastic recipe Gretchen! Ur really going out of your way to showcase the wonders of vegan baking. Just wondering though, why is it that when making buttercream you reduce the Aquafina whereas when you make mousse you just whip it straight out of the can? Also, how much aquafaba actually equates to an egg white if I was to veganise a recipe?
*aquafaba
Hi Thanks, the AF Buttercream was my first experience with AF and I was still learning and was told that I was to reduce it. Now I have learned that it is not 100% necessary as you see it is quite- whippable- LOL
Sometimes to get it more concentrated and evaporate out the excess water leaving behind the bean protein it will give you a more stable result (for buttercream this is ideal)
would it be stable at outside for bake sale events or picnics?
not great, should be kept refrigerated, no more than 1 hour out
not even in an ac room?
always have to refrigerate the coconut milk?
Only when you want to skim the fat for whipping (you need to get it cold for it to separate)
gretchen, do you have to use the bean water or can you just use egg whites? I would rather not get a can of beans and waste then...
sure all non vegan recipes are here (there is a search bar for all the recipes you are looking for ) www.gretchensbakery.com/chocolate-mousse-recipe/
I don't know it anyone has mentioned this but you look more fit and your skin appears to glow since you transition your site to vegan. Could you share with us how to make vegan chocolate candies?
thankyou! Some people have commented and I really do attribute it to the vegan diet! Yes I would like to remake my caramels into vegan since they are my FAV!!
Gretchen, when you add the coconut milk do you taste it in the finished product? I hate the taste of coconut lol
I do not taste it, but if you are sensitive to it (or "hate it" lol) you may taste it
Gretchen's Bakery lol okay, maybe hate is a strong word for it. Thanks
That bean water meringue is genius. Does it taste bean heavy?
In my opinion, NO I do not taste it at all
What do you do with all those chickpeas without their water?
I make a lot of vegan recipes that require chickpeas, but when I am overloaded I freeze them :(
woooooooow!!!!
dommage que c pa traduits en français pour la recette mais je mabonne commeme 😘❤❤❤❤❤💖💖💖💖💟💟💟💟💟💟💜💜💜💜💛💛💛💛💚💚
Out of curiosity... is your peanut butter the "just peanuts" kind or is it the commercial, ordinary kind (with sugar, salt, etc.)?
i use skippy :D
Well, they stopped selling that one in Canada. How weird is that... But thanks! :D I'll know to throw in a pinch of salt using my "just peanuts" one (or, as you maybe maybe remember, soy butter for dad cause he is allergic to peanuts hehe) - I wanna try so many of your recipes, but I have so few occasions :( hopefully I'll have an occasion for that one :)
Hi Gretchen! Is there a recipe for the vegan peanut butter cookie dough? When I click on the link the only one that comes up for me has eggs in it. Can you show me where to go? Lol!
scroll down on that blog post, there is a veganized version
Hi, sweet adorable Gretchen. That cake looks lovely. You are truly beautiful, adorable, and sweet. What do you love about mousse recipes? Have a good day, sweet adorable Gretchen. 🌹💗💗💗
Hi Byron! Thanks, I love mousses because they are so versatile to make a variety of different flavors from one style of base recipe, and PS- We are getting closer to Key Lime Cheesecake! WOOHOO!
Is this woodlands bakery??
previously
This looks soo yummy! But I have to be honest about the chickpea whip, I tried it and thought it was disgusting, it literally just tasted like sweet and salty chickpeas which in my option is not good. I'm not a novice baker either as I used to do it professionally, any tips on perhaps fixing this in terms of flavor?
Look for NO SALT chickpeas, or do the preferred method of boiling your own chick peas and using that water, there is literally no taste
ahaha yes I initially thought of no salt chickpeas then never seen no salt added for caned chickpeas but I will just make my own, Thank you!
Please give measurements
www.gretchensveganbakery.com/vegan-peanut-butter-mousse-cake/
Hi Gretchen, Just thinking why not list the same recipe with the milk, butter and egg white version just like you used to do with your other recipes, to Vegan? This would satisfy everyone who's not vegan and myself, we don't have to make a special trip to the store to buy those item that are not a staple in most peoples home! Just a thought? Thanks for listening :)
Hi Cherie! I tried to explain that here in this vlog - I hope it will make sense skip to 26minutes th-cam.com/video/uy8wnbu5a78/w-d-xo.html
I'm crying😭😭👅👅👅👅
Better than sex cake and I won't share!
everytime I hear peanut butter I cringe... because I'm allerigic...
awe! Replace with Biscoff Cookie Butter! :D
Well chocolate is technically not vegan (most of them). There is a little amount of cockroaches in it (no joke). An australian chocolatemaker even print it on his ingrediant list of the chock. ^^