Gluten-Free Chocolate Mousse Cake

8 Reviews
Published Dec 20, 2014 ∙ Kristina Stosek

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Discover how to make my favorite decadent chocolate mousse cake that is both gluten-free and egg-free. This is a simple recipe I’ve refined to create a rich, layered dessert that has become a reliable staple in my kitchen. I’ve found that combining chocolate base with a silky mousse topping gives you a deep, satisfying flavor using nutritious ingredients like maple syrup and olive oil. It is a straightforward way to serve something special without a lot of fuss.

Sliced gluten-free chocolate mousse cake on a pedestal with fresh berries, maple syrup, and cocoa powder

What is Gluten Free Chocolate Mousse Cake?

This gluten free chocolate mousse cake is a dessert made with two layers. A chocolate cake-like base and a chocolate mousse-like layer made with cocoa, chocolate chips, butter and whipping cream.

If you are on an egg-fee diet, this gluten-free dessert has an egg-free option included.

The result is a rich and decadent dessert perfect for any special occasion. And the best part is that this gluten-free chocolate mousse cake is made with just a few simple ingredients and is so easy to make!

Another couple of gluten free mousse cake recipes you may enjoy are the 
Gluten-Free Baked Pumpkin Mousse Cake and the Banana Mousse With Strawberry Chocolate Sauce.

chocolate mousse mixture in a bowl with a spatula

3 Steps for a perfect gluten free mousse cake

STEP ONE: Make the cake batter and bake it in a springform pan before adding the mousse topping.

STEP TWO:  Make the mousse mixture and spread it over the cooled cake.

STEP THREE: Chill for a minimum of three hours, allowing the cake to set

Decorating Ideas for the Mousse Cake

There are a few things to keep in mind when decorating a mousse cake. The first is that the mousse should be set before decorating. This can be done by chilling it in the fridge for at least three hours or overnight.

The second is to use fresh, seasonal fruit to decorate the cake. This will make it look more attractive and add flavor and nutrition to the cake.

One simple way to decorate a mousse cake is to top it with fresh berries. You can do this by spreading a layer of whipped cream on top of the cake, then ending it with a layer of berries.

Another option is to pipe the whipped cream around the edge of the cake, then top it with a ring of berries. For a more elaborate decoration, try piping the whipped cream into rosettes or stars around the edge of the cake, then top it with fresh fruit or chocolate curls.

I kept the chocolate mousse cake simple because it tastes insanely delicious as is.

Sliced gluten-free chocolate mousse cake on a pedestal with fresh berries, maple syrup, and cocoa powder

 

A Simple, Decadent Gluten-Free Chocolate Mousse Dessert

This gluten-free chocolate mousse cake is as straightforward as it is delicious. By using a few quality ingredients, you can whip up a nutritious and impressive dessert without a lot of fuss. Whether you are hosting friends from out of town or just want a little something sweet at the end of the day, this recipe is a reliable favorite.

Hi, I’m Kristina I’m a professional gluten-free recipe developer, and every recipe on this site is created and personally tested in my kitchen. If you love this recipe, please leave a ⭐ star rating and a quick review below, it helps other readers find my recipes!

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Gluten-Free Chocolate Mousse Cake

8 reviews
Published Dec 20, 2014 · Kristina Stosek
Prep Time:
20 min
Cooking Time:
15 min
Serves:
8-inch cake

Ingredients

¾ cup (111g) all purpose gluten free flour blend 1:1
4 Tbsp. pure cocoa powder
1/8 tsp. sea salt
½ tsp. baking soda
¼ cup pure maple syrup
¼ cup + 1 Tbsp. sour cream, at room temperature
3 Tbsp. extra virgin olive oil
1 large egg, room temperature, for egg free option use a flax egg
1/3 cup water
FOR THE MOUSSE
¼ cup less 1 Tbsp. pure cocoa powder
¼ cup warm water (110 - 120 F)
10 oz. GF semisweet dark chocolate chips
4 Tbsp. unsalted butter
2 cups whipping cream
¼ cup + 1 tbsp. pure maple syrup

Instructions

  1. Preheat oven to 350 F line the bottom of an 8-inch springform pan with parchment paper
  2. Mix flour, cocoa powder, salt and baking soda. In a separate bowl whisk together maple syrup, sour cream, olive oil, egg and water. Add to dry ingredients and mix well
  3. Pour batter into springform pan and bake for 12 – 15 minutes or until toothpick inserted in the middle comes out almost clean. Remove from the oven and cool completely.
  4. FOR THE MOUSSE
  5. Whisk cocoa powder and warm water until cocoa is dissolved
  6. Place chocolate chips and butter in a heat safe glass bowl and place over boiling water until melted, stirring occasionally. Add cocoa mixture and whisk together, then bring to room temperature
  7. In a large bowl add whipping cream and maple syrup, whip until soft peaks form. Slowly fold in chocolate mixture until you can’t see white anymore, do not over mix.
  8. Smooth the mousse over the cake and refrigerate for three hours or until the mousse sets
  9. To serve, carefully loosen the sides with a sharp knife then remove from the pan. Serve chilled with desired toppings such as whipped cream and fresh berries if you wish. *see blog for ideas

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