Paleo Chocolate Mousse Cake

chocmoussecake2 I confess, I am absolutely in love with this cake. It has to be one of my best creations yet. With a fluffy chocolate mousse layer on top it is no ordinary cake! It’s totally amazing, seriously delicious and what’s better – it’s 100% paleo, dairy free, gluten free & nut free. Enjoy x M





Paleo Chocolate Mousse Cake
Absolutely finger licking delicious chocolate mousse cake. You will need to make one batch of my paleo chocolate mousse the day before you follow this recipe.
Paleo Princess:
Cuisine: Modern Australian
  • One batch of my Paleo Chocolate Mousse (prepared the day before)
  • ½ cup coconut flour
  • ½ cup cacao powder (unsweetened)
  • ½ cup coconut oil
  • 4 eggs (at room temperature)
  • ½ cup honey
  • 1 teaspoon vanilla extract
  • ⅓ cup water
  • ½ cup coconut cream
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon himalayan salt
  • Optional – a handful of dark chocolate (preferably 70-85% cacao) for decoration (see notes & step 10)
  1. Your first step is to make a batch of paleo chocolate mousse (you will need to do this the day before you move to the next step).
  2. Preheat the oven to 175 degrees celcius
  3. Grease & line a brownie tray with baking paper and set aside.
  4. In a large bowl mix together eggs, honey and coconut oil using a whisk or an electric beater until mixture is light and fluffy.
  5. Add coconut cream, water, cinnamon, salt, cacao powder, coconut flour and baking powder to the egg mixture and mix until well combined. (Don’t panic, the mixture will be very wet but the coconut flour will absorb most of the moisture when it is cooking).
  6. Pour the mixture into the baking tray
  7. Bake for 30 minutes (until a toothpick or skewer inserted into the centre comes out clean)
  8. Remove from oven and cool for at least half an hour before removing from pan.
  9. One the cake has completely cooled you can ice with the Paleo Chocolate Mousse.
  10. You may wish to grate and sprinkle dark chocolate over the top of the icing (or drizzle melted dark chocolate over the top of the icing as I have done).
  11. Cover & place in the fridge and allow to set for at least two hours before slicing & serving.
  12. In the totally unlikely event that you have any leftovers – it will keep well for a couple of days if stored in an airtight container in the fridge.
Make sure you add the chocolate mousse layer when the cake has cooled, otherwise the mousse will start to melt.

If you are not allergic to nuts, you can stir (with a spoon) ½ cup of roughly chopped walnuts or pecans through the cake mixture after step 5 in the recipe.

Dress up the cake by melting a few squares of dark chocolate and drizzling the melted chocolate over the cake randomly as I have done using a knife or small spoon.