This elegant no-bake raspberry mousse cake is a stunning dessert that combines layers of texture and flavor—starting with a tender almond crust, followed by a light and airy raspberry mousse, and topped with a jewel-like raspberry gelée. Finished with fresh raspberries, it’s a refreshing and show-stopping treat ideal for summer celebrations, holidays, or any special gathering.

Why You’ll Love This Recipe

This cake not only looks beautiful but also requires no baking, making it a perfect choice for warm-weather entertaining. The naturally sweet, tart raspberries pair perfectly with the creamy mousse and nutty almond base. With a vegan-friendly adaptation and minimal prep time, this cake is both versatile and surprisingly easy to make.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Almond Crust:

• 1 cup almond flour
• 2 tbsp shredded coconut
• 2 tbsp maple syrup
• 2 tbsp coconut oil, melted
• Pinch of salt

For the Raspberry Mousse:

• 2 cups fresh or frozen raspberries
• 1/4 cup maple syrup
• 1 tbsp lemon juice
• 2 1/2 tsp agar agar powder (or 1 tbsp gelatin if not vegan)
• 1 ½ cups full-fat coconut cream or heavy cream, chilled
• 1/2 tsp vanilla extract

For the Raspberry Gelée Topping:

• 3/4 cup raspberry purée (strained)
• 2 tbsp maple syrup
• 1 tsp agar agar (or 1/2 tbsp gelatin)

To Garnish:

• Fresh raspberries

Directions

1. Make the crust: In a bowl, mix together almond flour, shredded coconut, maple syrup, melted coconut oil, and a pinch of salt.
2. Press the mixture firmly into the bottom of a springform pan to form an even layer. Chill in the refrigerator for 15 minutes.
3. Prepare the raspberry purée: Blend raspberries with maple syrup and lemon juice. Strain the mixture to remove seeds and obtain a smooth purée.
4. In a saucepan, combine the raspberry purée with agar agar. Simmer for 3–4 minutes, stirring continuously until the mixture thickens slightly.
5. In a separate bowl, whip the chilled coconut cream (or heavy cream) with vanilla extract until soft peaks form.
6. Gently fold the warm raspberry mixture into the whipped cream until fully combined.
7. Pour the mousse over the chilled crust and smooth the top. Refrigerate for at least 2 hours or until set.
8. Prepare the gelée: Combine the strained raspberry purée, maple syrup, and agar agar in a saucepan. Simmer for 2 minutes, then allow to cool slightly.
9. Carefully pour the gelée over the set mousse layer. Chill for an additional 1 hour or until the gelée is firm.
10. Unmold the cake, garnish with fresh raspberries, and serve chilled.

Servings and timing

This recipe serves 8–10 and takes about 30 minutes of active preparation time, plus 3 hours of chilling to fully set.

Variations

• Vegan Option: Use agar agar instead of gelatin and ensure coconut cream is used in place of dairy cream.
• Nut-Free Crust: Replace almond flour with oat flour or crushed gluten-free cookies.
• Berry Swap: Substitute raspberries with strawberries, blackberries, or a mix of summer berries.
• Mini Cakes: Use silicone muffin molds to create individual servings.
• Citrus Twist: Add orange or lime zest to the mousse for added brightness.

storage/reheating

Store the cake in an airtight container in the refrigerator for up to 5 days. It should be kept chilled at all times. This dessert is not suitable for reheating. If needed, it can be frozen for up to 1 month. Thaw overnight in the refrigerator before serving.

FAQs

Can I use frozen raspberries?

Yes, frozen raspberries work well for both the mousse and gelée. Thaw them before blending for easier processing.

What can I use instead of coconut cream?

Heavy cream is a suitable substitute if you’re not keeping it vegan.

How do I make sure the mousse sets properly?

Be sure to simmer the agar agar mixture thoroughly and chill the mousse for at least 2 hours.

Can I prepare this dessert in advance?

Yes, it’s ideal for making a day ahead and storing in the refrigerator until ready to serve.

Is this cake gluten-free?

Yes, as long as the ingredients used (particularly almond flour and coconut) are certified gluten-free.

What size pan should I use?

An 8-inch springform pan works best for this recipe.

Can I add a chocolate layer?

Yes, a thin chocolate ganache layer between the crust and mousse would be a delicious addition.

Will the gelée layer separate from the mousse?

If both layers are adequately chilled and the gelée is poured gently while slightly cooled, they will bond well.

How do I remove the cake cleanly from the springform pan?

Run a warm knife around the edges before releasing the springform to ensure a clean separation.

Can I skip the gelée layer?

Yes, the mousse layer is flavorful on its own, but the gelée adds visual appeal and extra raspberry flavor.

Conclusion

No-Bake Raspberry Mousse Cake with Almond Crust is a light, elegant dessert perfect for impressing guests or enjoying as a refreshing treat. With its layered textures and bright berry flavor, it’s a delightful way to celebrate summer produce or simply savor a no-bake indulgence. Easy to make and effortlessly beautiful, this cake is sure to become a seasonal favorite.

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