Healthy Food

Sugar-free lemon mousse cake recipe


Sugar-free cake recipes can be hard to find, but this blueberry lemon mousse cake is just the ticket.

This one, created by pastry chef Henrietta Inman, is an amazingly light and refreshing dessert.

Henrietta Inman’s cookbook, Clean Cakes, features recipes just like this one that are completely free from gluten, dairy and refined sugar.

Decorate your blueberry lemon mousse cake with geranium flowers for a sweet-smelling, beautiful dessert.

Photo credit: Lisa Linder

More sweet treats

Wellbeing Wisdom

Blueberries are an excellent source of vitamin C and also contain a good amount of soluble fibre, helping to keep your digestive system happy.



    • 400ml coconut milk
    • 150g cashew nuts
    • 1/4 tsp Himalayan pink salt
    • 325g blueberries
    • Zest of 2 lemons, finely grated
    • 100ml lemon juice
    • 110g raw clear honey
    • 75g coconut oil

    Vanilla base

    • 90g pitted Medjool dates
    • 1/4 tsp Himalayan pink salt
    • 1 vanilla pod, split lengthways, seeds scraped out
    • 70g dessicated coconut
    • 35g hemp seeds
    • 30g coconut oil


    • 150g blueberries
    • Scented geranium flowers or other edible flowers


    1. The night before making this, place the can of coconut milk in the fridge. Line the base and sides of a 23cm spring-form or loose-bottomed cake tin with baking parchment.
    2. Soak the cashew nuts in 300ml of filtered water with 1/2 tsp of Himalayan pink salt for 3-4 hours.
    3. To make the base, chop up the dates with the salt and vanilla seeds, and put in a food processor to form a ball-like paste. Add the coconut and hemp seeds, and blitz to combine. Melt the coconut oil, add to the mix and process until everything is combined. Turn out into the prepared tin and press down to form an even base. Refrigerate.
    4. In a blender, process 150g of the blueberries, the lemon zest and juice, honey and salt to form a purple juice. Drain and rinse the cashew nuts thoroughly, then add them to the blueberry juice and process until smooth.
    5. Open the can of coconut milk and remove the cream from the top, which will have set overnight. You need 240g, so use some of the thinner milk from the bottom of the can if necessary. Whip up the coconut cream in a free-standing mixer or use an electric whisk until smooth and thick.
    6. Melt the coconut oil, blend it into the blueberry juice and then add everything in the blender to the whipped coconut cream. Lightly whisk everything once more until just combined. If you over-mix, the cake won’t be as light as it should be. Fold in the remaining 175g of blueberries, then pour the mix over the prepared base. Refrigerate for about two hours until firm.
    7. When set, demould. Decorate with blueberries and scented geranium flowers. Serve immediately. Keeps well in the fridge for up to five days.