Caribbean Sunrise Mousse Cake – A Paleo Delight

Allergens

Eggs, Nuts (Almond)

Ingredients

• 1 cup almond flour 1/4 cup coconut flour 1/2 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 3 large eggs, separated 1/2 cup pure maple syrup 1/4 cup unsweetened applesauce 1 teaspoon pure vanilla extract 1 tablespoon apple cider vinegar 1 1/2 cups full
• fat coconut milk, chilled 1 cup frozen mixed tropical fruit, thawed 1/4 cup fresh orange juice 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8 inch springform pan and line the bottom with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, cocoa powder, baking soda, and salt. Set aside.
3. In another bowl, beat egg yolks with maple syrup, applesauce, vanilla extract, and apple cider vinegar until well combined.
4. Gradually add the wet mixture to the dry ingredients, stirring until just combined.
5. In a separate clean bowl, beat egg whites until stiff peaks form. Fold them gently into the batter.
6. Pour the batter into the prepared pan and smooth the top. Bake for 25 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
7. In a blender, combine coconut milk, thawed tropical fruit, orange juice, cinnamon, and ginger. Blend until smooth and creamy. Chill in the refrigerator for at least 2 hours or until thickened.
8. To assemble, slice the cooled cake into layers, then stack them with the chilled fruit mousse in between each layer. Top with the final layer of cake and refrigerate for an hour before serving.

Chef’s Insight

To achieve a smooth texture for the fruit mousse, make sure to chill it in the refrigerator until thickened.

Notes

This recipe uses almond and coconut flours to create a gluten-free cake base while still maintaining the moistness desired in traditional cakes.