Mango Mousse Layer Cake

Summer is approaching and we all need a good and fresh cake for the hot and sunny days. This cake is low in sugar and very light and you will only need simple ingredients. The freshness of the mango and the sweetness of the cacao base makes the perfect combo for a refreshing and bright cake.Let's get to it.

This cake is for those looking for a dessert that ticks all the lists!

  • Gluten Free

  • No refine Sugars

  • Dairy free

  • Paleo

  • Low Calorie

Serves: 10 servings

Prep time: 1 hour

Setting time: 4 hours


Base Layer

  • 1 1/4 Cup pecans

  • 6 dates

  • 2 tbsp cacao nibs

  • 2 tbsp melted coconut oil

  • 2 tbsp cacao powder

  • 1/8 tsp pink Himalayan salt

  • 1/4 cup unsweetened shredded coconut

  • 1tbsp water

Middle layer

  • 1/3 cup mango pulp

  • 2 cups of water

  • 1 heaped tsp gelatine powder (I used a vegan gelatine)

  • 1 can full fat coconut milk (chilled for 4 hours in the fridge)

Top Layer

  • 2/3 cup mango

  • 2 cups of water

  • 1 heaped tsp gelatine powder (I used a vegan gelatine)


  1. Chill

  2. Soak dates in hot water for 30 min.

  3. While your dates are soaking add pecans to a food processor and mix until its finely chopped. Add dates and rest of the base ingredients and pulse until well combined. Add base dough to a cake tin and press down into an even and flat layer. Chill in the fridge for 30 min.

  4. In the mean time you base is setting prepare your middle layer. After your coconut milk chilled in the fridge for 4 hour or over night open the can without shaking it and with a spoon remove the top white part of the coconut milk and (Chilling the coconut milk in the fridge will separate the coconut fat with the coconut water, you will need only the coconut fat) transfer to a bowl and blend with a hand blender mix the coconut fat until it fluffs. Once it fluffed add the mango pulp and whisk one more time until well combined with a folding movement. Set aside to prepare your gelatine.

  5. Bring 2 cups of water to boil , once boiling lower heat to low and add 1 heaped tsp of gelatine powder. Whisk constantly until gelatine powder has dissolved. Add this mixture to your middle layer bowl and whisk until well combined. Transfer to cake tin and let chill in the fridge for 30 min.

  6. While the cake is chilling prepare your top and final layer by repeating gelatine procedure in step 5. Add gelatine mixture to 2/3 cup of mango pulp and whisk until well combine and transfer to your cake tin. Chill for 4 hours in the fridge.

  7. Top with cacao nibs and serve!

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