Desserts
Blackberry-Vanilla Mousse Cakes (Vegan & Gluten Free)
These blackberry and vanilla mousse cakes are elegant, fruity and dairy-free. With a light almond crust and rich layers of vanilla and blackberry cream, they are the perfect no-bake dessert for dinner parties or special moments.
Minimum total time: 210 min🍽 3 cakesDifficulty: Medium❄ Resting time: 3–4 hours in the freezerPreparation time: Not specifiedCooking time: Not specified
Total time includes the listed resting time.
Nutritional values have not been calculated for this recipe.
Three individual mousse cakes with a creamy vanilla base and vibrant blackberry mousse, topped with a blackberry and a leaf of mint.
Ingredients
- 1 cup almond flour
- 2 tbsp coconut oil (melted)
- 1 tbsp maple syrup
- Pinch of salt
- 1 1/2 cups soaked cashews
- 1/4 cup coconut cream
- 1/4 cup maple syrup
- 1 tbsp. vanilla extract
- 2 tbsp. lemon juice
- 1 cup blackberries (fresh or frozen)
- 2 tbsp. maple syrup
- 2 tbsp. lemon juice
- 1/2 cup soaked cashews
- 1/4 cup coconut cream
- 1 tsp of agar-agar powder or 1 tbsp of melted coconut oil
- Fresh blackberries
- Mint leaves
Preparation steps
- Prepare the crust: Mix the almond flour, coconut oil, maple syrup and salt. Press into molds and freeze for 15 minutes.
- Vanilla layer: Mix all the ingredients for the vanilla layer until smooth. Pour over crust. Freeze for 1 hour.
- Blackberry layer: Blend all ingredients until creamy. Pour over the vanilla layer. Freeze 2–3 hours or until firm.
- Serve: Let thaw slightly before serving. Garnish with a blackberry and mint.
Chef’s tip
Use silicone molds for perfect edges and easy release. For a marbled effect, mix the layers lightly before freezing. Store preferably in the freezer; defrost 10–15 minutes before eating.
