Gluten-Free Gingerbread White Chocolate Mousse Cake


Gluten-Free Gingerbread White Chocolate Mousse Cake
This macaron masterpiece is a spectacular addition to any celebration. The cake has the warming flavours of ginger, nutmeg and cinnamon, and is topped with a decadent white chocolate mousse, cream and macarons - what more could you want? And to top it all off, it's gluten-free so everyone can enjoy!


Serves 10-12



  • 1 cup gluten-free plain flour, sifted
  • ½ cup hazelnut meal
  • 3 tsp gluten-free baking powder, sifted
  • 2 tsp ground ginger
  • ½ tsp each grated nutmeg and ground cinnamon
  • ½ cup firmly packed brown sugar
  • 125g unsalted butter, chopped
  • ½ cup golden syrup
  • ½ cup honey
  • 1 egg, lightly beaten
  • 1¼ cups milk
  • 450ml gluten-free thickened cream
  • 16 gluten-free macarons, to decorate
  • Pure icing sugar, to dust

For the mousse:

  • 200g pure white chocolate, chopped
  • 2 sheets titanium-strength gelatine leaf
  • 450ml gluten-free thickened cream
  • 1 tbsp Frangelico (hazelnut liqueur)



  1. To make gingerbread cake, preheat oven to 200°C (180°C fan forced). Line 24cm round tin with non-stick baking paper. Place flour, hazelnut meal, baking powder, ginger, spices and sugar in a large bowl and mix to combine. Place butter, golden syrup and honey in a small saucepan over low heat; stir until melted and smooth. Add the butter mixture, the egg and milk to flour mixture and whisk until smooth. Pour into the tin and bake for 1 hour or until cooked when tested with a skewer. Set aside to cool completely.
  2. For the white chocolate mousse, place chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water) and stir until melted and smooth. Cool slightly.
  3. Soak gelatine in cold water for 5 mins to soften. Place 150ml cream in small saucepan over low heat and bring to simmer. Squeeze excess water from gelatine and stir into cream until melted and combined. Set aside to cool. Add gelatine mixture into the white chocolate and mix until smooth. Place remaining 300ml cream, Frangelico in the bowl of an electric mixer with a whisk attachment; whisk until stiff peaks. Add cooled chocolate to the cream; fold until combined and smooth. Pour over the cooled cake and refrigerate for 4 hours (or overnight until set).
  4. Whip extra 450ml of cream to stiff peaks. To serve, remove cake from the tin. Top with cream and decorate with macarons. Dust with icing sugar to serve.


Smart Tips

This cake is perfect to make a few days ahead and left to set in the fridge. You can decorate it with chopped hazelnuts or crumbled gluten-free gingerbread cookies.


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