Chocolate Mousse Cake

Chocolate Mousse Cake


Makes one 8 inch cake

  • 150g dairy-free & gluten free digestive biscuits
  • 50g dairy-free spread, melted
  • 300ml soya whipping cream
  • 150g NOMO Creamy Choc

Vegan and Allergy Friendly


  1. Grease and line a springform cake tin.
  2. Crush the biscuits and add the melted spread and 50g of the melted NOMO Creamy Choc. Stir until well combined.
  3. Press into the base of the cake tin and place in the fridge to set.
  4. Whip the soya whipping cream on high speed for at least two minutes, or until light and fluffy.
  5. In a microwave of a Bain Marie melt the NOMO Creamy Choc.
  6. Gently stir the chocolate into the cream until well combined.
  7. Pour onto the biscuit base and level off the top.
  8. Place in the fridge to set.
  9. Remove from the tin and decorate as desired.

If you would like to find even more delicious free from recipes, head over to to discover a whole world of allergen free treats!

Credit: Lucy Parr

NOMO is proud to support those living free-from and vegan lives, and so there’s a recipe for everyone here! We all have different requirements, so please do double-check the ingredients to ensure that they are appropriate for you. For any queries please contact us at We can’t wait to see what you create!