Cherry chocolate mousse cake (grain free)

This cherry chocolate mousse cake (grain free) is the perfect celebration cake for Christmas or a birthday. Enjoy the silky smooth, rich mousse, cherry jam and a no bake nutty base. 

This post may contain affiliate codes which I earn a small commission off. This costs you no extra (in fact you get a discount) and is a great way to support my work for free. This post has been sponsored by the wonderful Westgold grass-fed butter

Christmas is just around the corner and I wanted to make a cake that was both decadent and easy, required no oven (hello, Summer in Australia) and used our favourite seasonal produce; cherries! What begun as an idea for a dark chocolate ganache tart transformed into a fluffy, cheesecake like cake and I have no regrets. Its fun, its easy and its chocolate and cherry. What else could you ever need?

Cherry chocolate mousse cake

Cherry chocolate mousse cake

Cherry chocolate mousse cake The cake took a few turns. My original idea was based around dark chocolate and cream, but finding grass-fed cream was proving difficult and way too expensive. So i pivoted, and started to imagine a ganache made fro Westgold grass fed butter, but I was worried that would be a little too rich on its own. I started to add a few things to balance it out (cashews, labneh) and slowly but surely we left behind the ganache and found ourselves with a mousse cake.  

The next issue that we had just so much chocolate going on and, while that’s always a good problem to have, we needed something fruity in there. It being December, about the only month we buy cherries- there was only ever going to be one answer to that.  

Are we happy about this? You bet! 

This gorgeous cherry chocolate mousse cake is silky smooth, creamy, rich, fruity, nutty and perfect for a summer dessert. 

Cherry chocolate mousse cake Cherry chocolate mousse cake ingredients 

  • Raw cashews are added to our chocolate mousse cheesecake to make it extra creamy, while not too rich. You can use roasted cashews in a pinch, but avoid salted cashews. 
  • Labneh or cream cheese. I used this labneh recipe here, but you can use store bought cream cheese for an easy alternative. 
  • Butter– I love to use Westgold salted grass-fed butter, but you can use unsalted butter too. I have not tried this recipe with a dairy free alternative, but let me know if the comments if you do. Westgold has the most yellow, full flavoured butter here in the market and it’s always my go-to for baking and cake making. They also have a full range of herb infused butters newly on the Aussie market, too. 
  • Milk is used to help blend the filling easily. You can use whatever milk you like, I used a raw cow milk. 
  • Coconut sugar is used for a few reasons. A liquid sweetener has a high water content, which isn’t ideal for an extra creamy filling.  Secondly, the sugar is used in the base so it sets firmly, creating a stable base that can hold up the filling. 
  • Dark chocolate is an obvious addition to to this recipe. Ensure your chocolate is good quality by choosing one with cacao butter (instead of vegetable oil) in the ingredients. This makes a huge difference when it comes to the texture of this cherry chocolate mousse cake! I love green and blacks, lindt and these here
  • Cacao powder. I used a raw cacao powder like this one,- you can use cocoa too. I always choose dutch cocoa when baking, but raw cacao is my preference for this no bake recipe. 
  • Pecans are the best nut to combine with chocolate, the two pair so beautifully. Australian walnuts are a great alternative, they are just a tad more bitter. 
  • Coconut flour helps absorb lots of liquid, so is great for no bake or raw cake bases. 
  • Cherry jam, or make your own following this recipe in the recipe card below. 

Cherry chocolate mousse cake

Cherry chocolate mousse cake

Cherry chocolate mousse cake Why I choose Westgold butter for the best cherry chocolate mousse cake 

I have teamed up with WESTGOLD butter to create this recipe, because their New Zealand Grass-fed butter is my all time favourite. Grass-fed cows produce milk (and butter) with the best flavour and adds wonderful fat soluble vitamins. Butter is one of the worlds original superfoods and in my household we eat it as much as we can. 

You’ve made ganache with cream and chocolate, but have you made it with butter and chocolate? It is just so rich and creamy, and so good (and a wonderful cake icing all on its own). I love that because of Westgold butter, we can choose grass-fed ingredients for the best tasting ganache. 

If you have ever visited the West Coast of New Zealand you’ll know its green year round. The lush green grass is available means cows can be given a grass-fed diet for all seasons, and the result speaks for itself. Westgold New Zealand dairy just hits different- its so creamy and flavoursome, and we are the biggest fans at my house. Westgold butter is the perfect addition to this creamy, decadent cherry chocolate mousse cake. 

Cherry chocolate mousse cake

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We hope you love this cherry chocolate mousse cake as much as we do! If you make them we would love a review below, as it helps others find this recipe too. If you have any questions we always endeavour to get back to you quickly. Happy baking x

Cherry chocolate mousse cake

Cherry chocolate mousse cake

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Cherry chocolate mousse cake

Cherry chocolate mousse cake (grain free)

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  • Author: Jade Woodd
  • Prep Time: 30 minutes
  • Cook Time: 4 hours (setting)
  • Total Time: 4 hours 30 minutes
  • Yield: 10 serves+ 1x
  • Category: Desserts
  • Method: No bake
  • Cuisine: Australian
  • Diet: Gluten Free


Cream cheese and whey (labneh and whey)This cherry chocolate mousse cake (grain free) is the perfect celebration cake for Christmas or a birthday. Enjoy the silky smooth, rich mousse, cherry jam and a no bake nutty base.


  • For the base
  • 100g ( 3/4 cups) pecans
  • Pinch salt
  • 25g (scant 1/4 cup) coconut flour
  • 10g (1.5 Tbsp) coconut sugar
  • 15g (2 Tbsp)  raw cacao powder
  • 30g (1 .5 Tbsp) Westgold grass-fed salted butter
  • Cherry jam filling (can be swapped for 125g (1/2 cup) store bought cherry jam)
  • 2 cups fresh cherries, de-stemmed, halved and pitted
  • 2 Tbsp chia seeds
  • 1 Tbsp coconut sugar
  • Chocolate mousse filling
  • 140g (1 cup) raw cashews, soaked 4 hours in water
  • Labneh made from 250g (1 cup) yoghurt (recipe) or 3/4 cup store bought cream cheese
  • 1/2 cup milk of choice
  • 90g (3/4 cup) raw cacao powder
  • 110g (1/2 cup) coconut sugar
  • 100g (5 Tbsp) Westgold grass-fed salted butter
  • 180g 70% dark chocolate, chopped



  1. Grease and line a 7 inch round cake tin. You want to choose one that is springform, or has a removable base. If you want to use homemade labneh (it is so easy) follow this recipe here. You will need to start 4 hours before hand, while soaking your cashews.
  2. Make the cherry jam. Add cherries and a splash of water to a small saucpan. Cook over low-medium heat for around 5 minutes, or until they soften and release their juices. Turn off heat. Mash with a fork, then add chia seeds and sugar. Mix well, then set aside to thicken and cool.
  3. Make the base. Add pecans, salt, coconut flour, sugar and cacao to a food processor. Blend until fine. Melt butter (stovetop method or in a microwave), then add to the food processor and pulse until a moist crumble forms. Transfer to lined tin and use a spoon to spread and press down, forming an even base.
  4. Once cherry jam has reached room temperature, add cooled, thickened cherry jam to the base and spread over the base, leaving a 2 cm gap around the outer edges (eg, don’t push jam all the way to the edges). Place in the fridge while you prepare the filling.
  5. Make the chocolate filling. Drain cashews and add to a blender with labneh (or cream cheese), milk, cacao powder and coconut sugar. blend on high for 1 minute, or until silky smooth. Transfer to a mixing bowl. Tip- use a rubber spatula to really scrape everything from the blender into the bowl.
  6. Place butter and chopped chocolate in a heat proof bowl. Heat 2cm water in a small saucepan, to the boil. Reduce heat, then sit bowl on top of the saucepan (so it sits on the rim). Gently melt, mixing occasionally. Once completely liquid remove from the heat and pour into the cashew chocolate bowl. Use a spatula to fold together until uniform.
  7. Remove base from the fridge. Pour chocolate filling gently on top, then use a clean spoon to even out. Return to the fridge for 4+ hours, or overnight.
  8. To serve, use a hot, sharp knife to cut into slices. Allow to warm to room  temperature then serve along side fresh cream and lots of cherries.


  • You can use a simple store bought cream cheese instead of labneh. If you do want to make your own labneh (ie cream cheese) it is easy. Follow this recipe here, and allow 4 hours.
  • You can skip the cherry jam process by using a store bought cherry jam. Try to find one with minimal ingredients, and lots of fruit (look at the ingredients, and check the percentages).
  1. Heya,
    Can I use quark instead of the cream cheese? Do I need to make any adjustments for flavour?
    And if I use store-bought berry jam, must I thicken it up or can I use as is?
    I would also love to know if I could add sliced fresh strawberries on of the jam layer, before the chocolate layer? Would this change how long it keeps for in the fridge?
    This cake looks AMAZING and im very excited to make it for my partner’s birthday in two weeks. 🙂
    Thank you very much.
    Lara xx

    1. Heya Lara,

      Yes you could use quark- I have not tried it, but it works basically the same as cream cheese in a recipe.

      Store bought jam can be used just as is, it’ll be great.

      If you add fresh strawberries it ill only last 2 days in the fridge. I would recommend serving with the fresh berries, and adding them on top just before serving. Leaving out the fruit, the cake will last really well for 4-5 days in the fridge.

      I am excited for you to make this too- please let me know how you go. Happy bday to your partner too.

      x jade

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