Gluten-Free Raspberry Mousse Cake
Indulge in the luscious elegance of this Gluten-Free Raspberry Mousse Cake, a dessert that's as stunning as it is delicious! Featuring a buttery gluten-free graham cracker crust and a velvety raspberry mousse made from fresh, ripe raspberries, this recipe strikes the perfect balance between creamy and fruity flavors. The mousse is delicately set using gelatin, ensuring an airy yet stable texture that pairs beautifully with the crunch of the crust. Topped with vibrant fresh raspberries for a show-stopping finish, this no-bake treat is perfect for gluten-free guests and berry lovers alike. Whether you're hosting a celebration or simply treating yourself, this Raspberry Mousse Cake will wow every palate and make dessert the highlight of the day! Ready in under an hour of prep and chilled to perfection, it’s a crowd-pleasing masterpiece you'll love sharing.
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Recipe Information
Ingredients
- 200 grams Gluten-free graham crackers
- 80 grams Unsalted butter
- 200 grams Fresh raspberries
- 100 grams Granulated sugar
- 10 grams Gelatin powder
- 50 ml Cold water
- 250 ml Heavy whipping cream
- 50 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 100 grams Fresh raspberries
Instructions
Preheat your oven to 175°C (350°F).
Process the gluten-free graham crackers in a food processor until they form fine crumbs.
Melt the unsalted butter in a small saucepan or microwave, then mix it with the graham cracker crumbs until well combined.
Press the crumb mixture into the bottom of a 9-inch springform pan to create an even crust layer. Bake in the preheated oven for 10 minutes, then allow it to cool completely.
In a small bowl, sprinkle the gelatin over the cold water and let it bloom for about 5 minutes.
Blend the 200 grams of fresh raspberries with granulated sugar in a blender or food processor until smooth, then strain the mixture through a fine-mesh sieve to remove the seeds.
Heat the raspberry puree over medium heat until just warm (do not boil). Stir in the bloomed gelatin until completely dissolved, then let it cool to room temperature.
Whip the heavy cream with powdered sugar and vanilla extract in a separate bowl until soft peaks form.
Gently fold the cooled raspberry mixture into the whipped cream until well combined.
Pour the raspberry mousse over the cooled crust in the springform pan, smoothing the top with a spatula.
Refrigerate the mousse cake for at least 4 hours or until set.
Before serving, decorate the top of the cake with the additional 100 grams of fresh raspberries.
Carefully remove the springform pan and slice the cake to serve.
Nutrition Facts
Calories |
3034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.7 g | 230% | |
| Saturated Fat | 96.5 g | 482% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 427 mg | 142% | |
| Sodium | 1086 mg | 47% | |
| Total Carbohydrate | 328.2 g | 119% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 214.2 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 674 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
