Desserts
Raspberry-Vanilla Mousse Cakes (Vegan & Gluten Free)
These raspberry and vanilla mousse cakes are a refined no-bake dessert, with a nutty crust, silky vanilla cream and a vibrant raspberry mousse topping. Perfect for dinner parties or romantic occasions.
Minimum total time: 205 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 raspberry mousse, garnished with two raspberries and a mint leaf.
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 raspberries (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 raspberries
- Mint leaves
Preparation steps
- Crust: Mix almond flour, coconut oil, maple syrup and salt. Press into silicone molds and freeze for 15 minutes.
- Vanilla layer: Blend all ingredients until smooth. Pour over crust. Freeze for 1 hour.
- Raspberry layer: Blend all ingredients until creamy. Pour over the vanilla layer. Freeze 2–3 hours or until completely set.
- Serve: Let thaw 10–15 minutes before serving. Garnish with fresh raspberries and mint.
Chef’s tip
For a glossy finish, add a thin layer of raspberry jelly on top. Store in the freezer for up to 1 month. Use silicone molds for best results and easy release.
