Sugar Free Vanilla Mousse Cake with Blackberries

Sugar Free Vanilla Mousse Cake with Blackberries

Fresh and creamy sugar-free vanilla mousse cake with blackberries on a gluten-free quinoa & almond base. This is a quick and easy dessert to whip up in just 20 minutes. You can also think of it as an alternative way of using leftover quinoa – in a cake base! Just under 10 ingredients, simple steps, no bake time and chilling for an hour will do, interested yet? Vanilla Mousse Cake with Quinoa & Almond base with fresh blackberries

This recipe was born on a whim and we were so pleased with the results that sharing this could not wait! The creamy vanilla mousse is made from cream, milk and sugar free instant vanilla pudding powder – for a vegan option I’d opt for coconut cream substitute as well as coconut oil for butter substitute rather than margarine.

The gluten free base made from cooked quinoa, ground almonds and butter is firm but soft. The grain of quinoa gives it an interesting texture but there is no crunch in this cake. Overall it’s a creamy cake with soft vanilla flavour and bursting freshness from the generous amount of blackberries for each bite.

Sugar Free Vanilla Mousse Cake with Blackberries

Sugar Free Vanilla Mousse Cake with Blackberries
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Sugar-free vanilla mousse cake with blackberries on a gluten-free quinoa & almond base.
Servings Prep Time
4people 20minutes
Passive Time
1hour
Servings Prep Time
4people 20minutes
Passive Time
1hour
Sugar Free Vanilla Mousse Cake with Blackberries
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Sugar-free vanilla mousse cake with blackberries on a gluten-free quinoa & almond base.
Servings Prep Time
4people 20minutes
Passive Time
1hour
Servings Prep Time
4people 20minutes
Passive Time
1hour
Ingredients
  • 300 grams fresh blackberries
  • 300 mililiters cream cold
  • 50 mililiters milk cold
  • 36 grams sugar free vanilla pudding powder
  • 130 grams cooked quinoa
  • 50 grams ground almonds
  • 60 grams unsalted butter melted
  • 1/2 teaspoon vanilla bean seeds
  • 1/4 teaspoon salt
Servings: people
Units:
Instructions
  1. Prepare a 15 cm/6 inch cake tin with parchment paper on sides and aluminium foil in the bottom and pour blackberries in covering the bottom of the tin.
  2. In a mixing bowl combine cream, milk and vanilla pudding powder whisking on high speed for couple minutes until smooth, think and creamy. Spoon over the blackberries and even the top by using a spatula.
  3. In a separate bowl or plate combine cooked quinoa, ground almonds, vanilla seeds and salt with melted butter and mix well. Then spread over the mousse and refrigerate for at least an hour before removing from the cake tin.
  4. Gently turn over to a serving plate allowing the excess berries to fall on the sides. Serve and enjoy!

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