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?
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.