Raspberry Mocha Mousse Cake (Gluten Free, Dairy Free)

There’s something undeniably special about a dessert that feels both rich and light at the same time—and this Raspberry Mocha Mousse Cake nails it. With a fudgy mocha brownie base, a silky chocolate mousse layer, and tart raspberries nestled in between, it’s decadent without being overly sweet. Every bite is a blend of textures and flavors that just works.

This one is dairy-free, gluten-free, and refined sugar-free, but you’d never guess it. The brownie is made with a mix of almond and oat flours and gets an extra flavor boost from espresso powder. The mousse is cashew-based for creaminess and layered over fresh raspberries for a pop of brightness. Finished with a rich ganache glaze, it’s the kind of dessert that feels fancy but is surprisingly easy to make.

Watch Me Make Raspberry Mocha Mousse Cake

If you're looking for a dessert to make ahead and impress—without loads of effort or complicated steps—this is it. It's sweet, luscious without the heaviness, and made from nourishing ingredients your body will thank you for.

Why You’ll Love This Cake

• Fudgy and Light: The brownie base is rich and chewy while the mousse stays silky and airy.

• Better-for-You Ingredients: Made with whole food ingredients like almond flour, cashews, and coconut milk.

• Refined Sugar-Free: Sweetened naturally with maple syrup.

• Perfect for Celebrations: Visually stunning with layers and raspberries peeking through.

What You’ll Need

• Almond Flour – For a tender base. Make sure it’s superfine for best texture.

• Oat Flour – Adds lightness and structure to the brownie.

• Cocoa Powder – For rich chocolate flavor. Use Dutch-processed or raw cacao.

• Baking Powder + Baking Soda – Gives the brownie its rise. Don’t skip.

• Instant Espresso Powder – Enhances the chocolate and brings out the mocha note.

• Maple Syrup – A natural sweetener that works in all layers of the cake. Agave could work but it changes the flavor.

• Chocolate Nut Butter or Cashew Butter – Rich, smooth, and essential for that creamy texture. I highly recommend Artisana Naturals.

• Egg – For binding and structure in the base. I haven’t tested a vegan sub yet, but feel free to give it a go with flax eggs!

• Vanilla Extract – Rounds out the flavor and adds warmth.

• Fresh Raspberries – Nestled between the layers. Frozen won’t give the same texture.

• Soaked Raw Cashews – The base of the mousse. Soak in hot water for 1 hour or overnight for creaminess and makes it easier to blend.

• Coconut Milk – Use full-fat canned for best results.

• Thick Coconut Yogurt – Adds tang and creaminess. Cocojune works beautifully here.

• Chocolate Chips – Melted into the mousse for a rich finish, I used Hu Kitchen. (also used in the ganache)

• Coconut Oil – Whisked into the ganache for sheen and stability.

How to Make It

1. Preheat oven to 350°F. Grease a 6- or 7-inch springform pan.

2. In a bowl, mix together all brownie base ingredients until smooth and thick. Press into the pan evenly.

3. Bake for 15 minutes, until set but still soft. Cool completely.

4. While cooling, make the mousse: Blend cashews, coconut milk, yogurt, maple syrup, nut butter, and vanilla until smooth. Stir into melted chocolate, then fold in cocoa powder.

5. Scatter fresh raspberries over the cooled brownie. Pour the mousse over top and smooth it out. Chill for 1 hour.

6. Whisk together ganache ingredients until smooth. Spread over the chilled mousse layer. Chill for another hour.

7. Once fully set, release from the springform pan. Slice and serve chilled.

Recommended Tools

• 6" or 7" springform pan

• High-speed blender (for mousse)

• Offset spatula (for ganache)

• Glass Mixing Bowls

• Stainless Steel Measuring Cups and Spoons

• Parchment

Frequently Asked Questions

• What if my mousse seizes?
  To prevent this, make sure that your chocolate is cooled before adding it to the cashew/coconut cream. You can also taper the mixture by adding a small amount of the melted chocolate at a time so that you don’t ‘shock' it.
  

• How long does this cake last?
  It lasts for up to 5 days, after that it might start to get dried out.
  

• How should I store this dessert?
  Keep it in the fridge in an airtight container. I don’t recommend freezing this cake because the mousse doesn’t thaw well.

Brownie, Cake, Dessert, Gluten-Free, Refined Sugar Free, Chocolate Raspberry

Gluten-Free, Dairy-Free, Dessert, Cake, Mousse

Yield: 6-8

Author: Sari Cano

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Raspberry Mocha Mousse Cake

A rich, layered mousse cake with a fudgy mocha brownie base, fresh raspberries, silky cashew mousse, and a glossy ganache. Naturally gluten-free and dairy-free.

Prep time: 30 MinCook time: 15 MinInactive time: 2 HourTotal time: 2 H & 45 M

Ingredients

Mocha Brownie Base

• ¾ cup almond flour
• ¼ cup oat flour
• ½ cup cocoa powder
• ½ tsp baking powder
• ¼ tsp baking soda
• 1 tbsp instant espresso powder
• ¼ cup + 2 tbsp maple syrup
• ¼ cup chocolate nut butter or cashew butter (like Artisana Naturals)
• 1 egg
• 1 tsp vanilla extract

Chocolate Mousse Layer

• ¾ cup raw cashews (soaked for 4–6 hours or boiled 10 minutes)
• ½ cup full-fat coconut milk
• 3 tbsp thick coconut yogurt (like Cocojune)
• 1 tbsp maple syrup
• 1 tbsp chocolate nut butter or cashew butter
• 3 tbsp cocoa powder
• 3 oz dark chocolate chips, melted (I used Hu Kitchen)
• 1 tsp vanilla extract

Ganache Topping

• ¼ cup maple syrup
• 2 tbsp melted coconut oil
• 3 tbsp cocoa powder

Assembly

• 1/2 cup fresh raspberries

Instructions

Make the Brownie Base

1. Preheat your oven to 350°F. Lightly grease a 6–7 inch springform pan with nonstick spray or coconut oil.
2. In a medium bowl, mix together almond flour, oat flour, cocoa powder, baking powder, baking soda, espresso powder, maple syrup, nut butter, egg, and vanilla. Stir until a thick batter forms. Press evenly into the pan using a spatula or the back of a spoon.
3. Bake the brownie base for 15 minutes, or until set and slightly puffed. Let cool completely in the pan

Make the Mousse

1. In a high-speed blender, combine soaked cashews, coconut milk, coconut yogurt, maple syrup, and nut butter. Blend until completely smooth.
2. Slowly stir the blended mixture into the melted chocolate in a bowl (to prevent seizing). Fold in cocoa powder and vanilla extract until fully combined.

Ganache

1. In a small bowl, whisk together maple syrup, melted coconut oil, and cocoa powder until smooth and glossy.

Assembly

1. Scatter fresh raspberries evenly over the cooled brownie base. Pour mousse mixture on top and spread smooth. Refrigerate for 1 hour until set.
2. Pour the ganache over the set mousse and spread evenly. Chill another hour.
3. Pour over the set mousse and spread evenly. Chill another hour.

Notes

• You can boil cashews for 10 minutes instead of soaking if short on time.
• Full-fat canned coconut milk yields the creamiest mousse texture.
• Store leftovers in the fridge for up to 4 days.

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