Sugar-Free Mango Mousse Cake
Indulge guilt-free with this luscious Sugar-Free Mango Mousse Cake, the perfect fusion of tropical richness and healthy baking. Crafted with a soft almond flour base, this cake is naturally gluten-free and sweetened with erythritol, making it ideal for those seeking a refined sugar-free dessert option. The velvety mango mousse, made with real mango puree and a touch of stevia, is balanced by the light and airy whipped cream for a heavenly texture that melts in your mouth. Topped with fresh mango slices and a hint of mint, this no-sugar-added dessert is refreshing, visually stunning, and bursting with natural flavor. Whether for a special occasion or a weeknight treat, this Mango Mousse Cake is a crowd-pleaser with a healthier twist. Perfect for showcasing keywords like “sugar-free dessert,” “healthy mango cake,” and “gluten-free mousse cake.”
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Recipe Information
Ingredients
- 200 grams Almond flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 large Eggs
- 60 grams Erythritol
- 100 milliliters Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 250 milliliters Heavy cream
- 10 grams Gelatin
- 60 milliliters Water
- 350 grams Mango puree
- 1 tablespoon Lemon juice
- 1 teaspoon Stevia (optional, to taste)
- 100 grams Fresh mango slices
- 5 leaves Mint leaves (for garnish)
Instructions
Preheat your oven to 180°C (350°F) and prepare a 9-inch springform pan by greasing it lightly.
In a large mixing bowl, combine almond flour, baking powder, and salt.
In another bowl, beat the eggs and erythritol until light and fluffy using a hand mixer, about 3 minutes.
Add in almond milk and vanilla extract to the egg mixture and mix well.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and allow the cake to cool completely in the pan.
To prepare the mousse, first bloom the gelatin by sprinkling it over the water in a small bowl and let it sit for 5 minutes.
In a saucepan, heat the mango puree over medium-low heat and stir in the gelatin until fully dissolved. Remove from heat and let cool slightly.
In a chilled mixing bowl, whip the heavy cream with an electric mixer until soft peaks form.
Gently fold the cooled mango-gelatin mixture, lemon juice, and stevia (if using) into the whipped cream until well combined.
Pour the mango mousse over the cooled almond cake base, smoothing the top with a spatula.
Refrigerate the cake for at least 4 hours or until the mousse is set.
Once set, carefully remove the cake from the springform pan, garnish with fresh mango slices and mint leaves before serving.
Slice and enjoy this guilt-free sugar-free mango mousse cake.
Nutrition Facts
Calories |
2502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.7 g | 257% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 1408 mg | 61% | |
| Total Carbohydrate | 176.5 g | 64% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 70.6 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 752 mg | 58% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1033 mg | 22% | |
*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.
