Gluten & Dairy-Free Caramel Mousse Cakes

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These decadent Gluten & Dairy-Free Caramel Mousse Cakes, perfect for any special occasion. These cakes feature a soft almond-flour sponge base, topped with a rich and creamy caramel mousse, and finished with a luscious caramel glaze.

Ingredients

For the Cake Base:

  • 1 cup almond flour
  • ¼ cup coconut flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 3 eggs
  • ⅓ cup maple syrup or coconut sugar
  • ¼ cup coconut oil, melted
  • 1 tsp vanilla extract

For the Caramel Mousse:

  • 1 cup full-fat coconut cream (chilled)
  • ½ cup coconut sugar
  • 2 tbsp coconut oil or vegan butter
  • 1 tsp vanilla extract
  • ½ tsp sea salt
  • 1 ½ tsp agar-agar powder (or 1 tsp gelatin for non-vegan)
  • ¼ cup water

For the Caramel Glaze:

  • ½ cup coconut sugar
  • 2 tbsp coconut cream
  • 1 tbsp coconut oil
  • 1 tsp vanilla extract
  • Pinch of salt

  • Instructions

    Step 1: Make the Cake Base

    1. Preheat oven to 350°F (175°C). Grease a muffin tin or small cake molds.
    2. In a bowl, whisk together almond flour, coconut flour, baking soda, and salt.
    3. In another bowl, whisk eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
    4. Gradually add dry ingredients to wet, mixing until combined.
    5. Divide batter into the prepared molds and bake for 12-15 minutes, or until a toothpick comes out clean. Let cool completely.

    Step 2: Prepare the Caramel Mousse

    1. In a saucepan, melt coconut sugar, coconut oil, and coconut cream over medium heat. Stir constantly until sugar dissolves.
    2. Add vanilla and salt, then simmer for 3-4 minutes until slightly thickened.
    3. In a small bowl, dissolve agar-agar (or gelatin) in water, then add to the caramel mixture. Stir and cook for another minute.
    4. Remove from heat, let cool for 5 minutes, then whisk until smooth.
    5. Pour over the cooled cake bases and refrigerate for at least 2 hours, or until set.

    Step 3: Make the Caramel Glaze

    1. In a small saucepan, melt coconut sugar, coconut oil, and coconut cream over medium heat. Stir until smooth and slightly thickened.
    2. Remove from heat and stir in vanilla and salt. Let cool slightly before pouring over the set mousse cakes.

    Step 4: Assemble and Serve

    1. Remove mousse cakes from molds.
    2. Drizzle or coat with caramel glaze.
    3. Garnish with a sprinkle of sea salt or chopped nuts if desired.
    4. Serve chilled and enjoy!
    5. These Gluten & Dairy-Free Caramel Mousse Cakes are rich, creamy, and utterly indulgent—without any gluten or dairy! Perfect for a treat that feels both light and satisfying.

      Would you like any modifications to the recipe? 😊

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