Gluten-Free Raspberry Mousse Cake

Delight in the blissful elegance of this Gluten-Free Raspberry Mousse Cake—a no-fail showstopper for any occasion. Featuring a buttery gluten-free graham cracker crust and a luscious raspberry mousse made with fresh, vibrant raspberries, this dessert strikes the perfect balance between sweetness and tartness. The airy mousse is enriched with whipped cream and a hint of vanilla, creating a cloud-like texture that melts in your mouth. Topped with a scattering of fresh raspberries for both beauty and flavor, this cake is as stunning as it is delicious. With just 40 minutes of prep time and an irresistible flavor profile, this gluten-free dessert is perfect for gluten-sensitive guests or anyone looking for a fruity, refreshing treat. Ideal for celebrations or as the centerpiece of your next dinner party, it’s a guaranteed crowd-pleaser!

Nutriscore Rating: 47/100

Prep Time:40 mins

Cook Time:10 mins

Total Time:50 mins

Servings: 8

Ingredients

• 200 grams Gluten-free graham crackers
• 80 grams Unsalted butter
• 200 grams Fresh raspberries
• 100 grams Granulated sugar
• 10 grams Gelatin powder
• 50 ml Cold water
• 250 ml Heavy whipping cream
• 50 grams Powdered sugar
• 1 teaspoon Vanilla extract
• 100 grams Fresh raspberries

Directions

Step 1

Preheat your oven to 175°C (350°F).

Step 2

Process the gluten-free graham crackers in a food processor until they form fine crumbs.

Step 3

Melt the unsalted butter in a small saucepan or microwave, then mix it with the graham cracker crumbs until well combined.

Step 4

Press the crumb mixture into the bottom of a 9-inch springform pan to create an even crust layer. Bake in the preheated oven for 10 minutes, then allow it to cool completely.

Step 5

In a small bowl, sprinkle the gelatin over the cold water and let it bloom for about 5 minutes.

Step 6

Blend the 200 grams of fresh raspberries with granulated sugar in a blender or food processor until smooth, then strain the mixture through a fine-mesh sieve to remove the seeds.

Step 7

Heat the raspberry puree over medium heat until just warm (do not boil). Stir in the bloomed gelatin until completely dissolved, then let it cool to room temperature.

Step 8

Whip the heavy cream with powdered sugar and vanilla extract in a separate bowl until soft peaks form.

Step 9

Gently fold the cooled raspberry mixture into the whipped cream until well combined.

Step 10

Pour the raspberry mousse over the cooled crust in the springform pan, smoothing the top with a spatula.

Step 11

Refrigerate the mousse cake for at least 4 hours or until set.

Step 12

Before serving, decorate the top of the cake with the additional 100 grams of fresh raspberries.

Step 13

Carefully remove the springform pan and slice the cake to serve.

Nutrition Facts

Serving size	1044.3 grams (1044.3g)

Amount per serving	% Daily Value*
Calories	3034

Total Fat 179.70g	230%
Saturated Fat 96.50g	483%
Polyunsaturated Fat 0.00g
Cholesterol 427mg	142%
Sodium 1086mg	47%
Total Carbohydrate 328.20g	119%
Dietary Fiber 26.00g	93%
Total Sugars 214.20g
Protein 19.30g	39%

Vitamin D 0IU	0%
Calcium 161mg	12%
Iron 6mg	31%
Potassium 674mg	14%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.8%

Protein: 2.6%

Carbs: 43.7%