Ok, who wants to have their cake and eat it to?  Me too and you can with this raspberry mousse cake.  I found the recipe on Sporteluxe and couldn’t wait to make it.  Made with my favourite ingredients, this raspberry mousse cake is gluten free, free from refined sugar, and you can also make it dairy free.  An easy no bake cake that everyone will love.



For the Crust
  • 1/2 cup raw cashews
  • 1/2 cup walnuts
  • 1 cup of goji berries
  • 2 tbs hemp seeds but I used flax seeds
  • 2 tbs coconut oil melted
For The Mousse
  • 3 cups frozen or fresh raspberries
  • 1/2 cup organic rice syrup
  • 1/2 ripe avocado
  • 1 cup natural yogurt but I used coconut yogurt to keep it dairy free
  • 2 tbs cacoa chips or grated cacoa block



  • Blitz all the crust ingredients in a food processor to form a dense crumb consistency.
  • Press mixture evenly into a small – spring form cake tin to form a base.
  • Place this in the freezer to set whilst you make the mousse.
  • Blitz the raspberries until pureed, they are better if a little thawed, then add syrup and avocado.
  • Make sure its all combined.
  • Pour the filling into the cake tin on top of the base and place in the freezer to set.
  • When ready to serve, top the cake with your choice of cacoa, I grated mine, you could use chips.
  • Store in the freezer for up a week, let it slightly thaw before serving.


Let me know if you bake it.

Original recipe from here.