Guilt-less Desserts & Treats for your Family

Golden Gaytime Mousse Cake


I recently had a recipe request from my Facebook page. This was exciting for me as it means someone actually reads my blog and their request sounded so tasty; a healthy version of a Golden Gaytime Cheesecake. A Golden Gaytime Icecream is an Aussie icon; A caramel centre with vanilla ice cream, chocolate ganache and a biscuit crumb. Such great flavours!!

This Golden Gaytime Mousse Cake is my version of a Golden Gaytime Cheesecake. It’s dairy free as it uses Coconut Cream and Avocado, Gluten Free as it uses Almond Meal and Refined Sugar Free as it uses Maple Syrup. Oh yeah… and it tastes amazing!

Biscuit base; tasty and simple
Chocolate Mousse; avocados are full of healthy fats and this mousse tastes far from healthy.
Vanilla Custard: I love this custard recipe. I first used it in my Valentines Day trifle and it is divine. So amazing!
Caramel Whipped Cream: heaven on a spoon. BEST. THING.EVER!!


This layered mousse cake is worth the extra time. The individual elements themselves aren’t hard but it does take time as each layer needs to cool or set before the next is put on. Make sure you don’t rush it; the joy of this cake is in the beauty of the layers not in a crating a mushy mess.


Golden Gaytime Mousse Cake
Serves 16
4 Layers of biscuit, chocolate mousse, vanilla custard and caramel whipped cream; inspired by the Golden Gaytime Icecream.
Prep Time
1 hr
Cook Time
1 hr
Total Time
24 hr
Prep Time
1 hr
Cook Time
1 hr
Total Time
24 hr
Biscuit Base
  1. 3/4 Cup Almond Meal
  2. 2 Tablespoons Arrowroot
  3. 1/2 Cup Desiccated Coconut
  4. 1/2 Tablespoon Coconut Cream
  5. 1 Tablespoon melted Coconut Oil
  6. 1/2 teaspoon Vanilla Extract
  7. 1 Tablespoon Maple Syrup
  8. 1/2 Tablespoon Golden Syrup
  9. Pinch Salt
Chocolate Mousse
  1. 2 medium Avocados
  2. 1/3-1/2 Cup Cocoa
  3. 1/3-1/2 Cup Maple Syrup
  4. 1 Tablespoon Vanilla Extract
  5. 1 Tablespoon Milk (of choice)
  6. 1-2 Tablespoon Coconut Cream
  7. 1 teaspoon Gelatine
Vanilla Custard
  1. 300ml Milk of choice
  2. 2 teaspoons Vanilla Extract
  3. 4 egg yolks
  4. 1/4 Cup Maple Syrup
  5. 2 1/2 Tablespoons Arrowroot Flour
  6. 2 teaspoons Gelatine
Caramel Whipped Cream
  1. 1 can Coconut Cream, opened and refrigerated over night (should be 1 ½ cups)
  2. 6 -8 tablespoons Caramel Sauce (see recipe below)
  3. 1 teaspoon Gelatine
  1. 1 can Coconut Cream (400ml can)-no need to refrigerate it (see Notes)
  2. 1/2 Cup Maple Syrup
  3. Dash of salt
  4. 2 teaspoons Vanilla Extract
Biscuit Base
  1. Preheat the oven to 175C/350F.
  2. Line and grease a 20cm/8inch round spring form cake tin.
  3. Place all the ingredients in a blender and mix until combined.
  4. Alternatively mix by hand.
  5. Once combined press evenly into the base of the prepared tin.
  6. Pierce the base with a knife several times.
  7. Bake for 12-15 minutes, or until slightly brown and cooked through.
  8. Allow to cool completely.
Chocolate Mousse
  1. Remove the flesh from the avocado and place into a blender.
  2. Add 1/3 cup cocoa, 1/3 cup maple syrup, vanilla and milk and blend until smooth.
  3. Taste the mousse and add the additional maple syrup and cocoa if required.
  4. Transfer the Chocolate mixture into the mixing bowl of a kitchen stand mixer, and the coconut cream and whisk until smooth and fluffy.
  5. In a small bowl place 1 tablespoon of water. Sprinkle the gelatine over the water and allow to stand for 5 minutes and thicken.
  6. Place the thickened gelatine in a small saucepan and melt over a very low heat. The gelatine mix needs to be liquid but not hot.
  7. Add the liquid gelatine to the mixing bowl and whisk until combined.
  8. Spread over the biscuit base.
  9. Place in the fridge for a minimum of 2 hours.
Vanilla Custard
  1. Place the milk and vanilla in a saucepan.
  2. Bring the mixture to near boiling point over low/medium heat.
  3. Place the egg yolks, maple syrup and arrowroot in the bowl of a kitchen stand mixture (or using an electric hand whisk) and whisk on medium until pale and thick. This may take 3-5 minutes.
  4. Put 1/4 cup of water in a small bowl and sprinkle the gelatine over it.
  5. Allow to sit and thicken for 5 minutes.
  6. With the whisk still on, gently pour the almost boiling milk mixture into the bowl. Do this by pouring the hot liquid down the sides of the bowl.
  7. Return to combined mixture to the saucepan and whisk continually over medium heat until boiling. Continue whisking the boiling mixture for 1 minute.
  8. Lower the heat and add the thickened gelatine.
  9. Whisk until the gelatine dissolves.
  10. Pour the custard into a heat proof bowl and allow to cool.
  11. Once cooled, but not yet set, pour the custard over the mousse and biscuit base in the cake tin.
  12. Smooth the top flat.
  13. Place the cake tin in the fridge and allow to set for a minimum of 2 hours.
Caramel Whipped Cream
  1. Remove thickened cream from the can, discarding watery remains.
  2. Place cream in a mixing bowl and whisk on high until thick.
  3. Make sure the Caramel sauce is runny but not warm (if it has thickened in the fridge you may need to loosen it over low heat. If the caramel is added hot to the cream it will cause the cream to ruin). Add the caramel and continue to whisk until incorporated.
  4. Place 2 Tablespoons of water in a small bowl and sprinkle the gelatine on top.
  5. Allow to sit for 5 minutes and thicken.
  6. Place the thickened gelatine in a small saucepan and melt over a very low heat. The gelatine mix needs to be liquid but not hot.
  7. Add the liquid gelatine to the mixing bowl and whisk until combined.
  8. Spread the caramel cream over the vanilla custard layer.
  9. Place the cake in the fridge overnight.
  10. When ready to serve remove the ringed edge from the tin and place on as serving tray.
  11. I placed my cake in the freezer for 2 hours before attempting this to prevent the layers from sifting during the process.
  12. Keep refrigerated when not eating...although that won't be for long!!
  1. Place coconut cream, maple syrup and salt in a saucepan over medium/high heat.
  2. Bring mixture to boil, then reduce to medium heat.
  3. Allow the mixture to boil until quite thick and dark golden in colour. Stir regularly to prevent burning. This will take 15-25 minutes (the timing will vary depending on the quality of your cream. Judge its readiness by the colour and reduction in volume to approximately 1/2 its original size).
  4. Add vanilla and stir
  5. The caramel will be dark golden in colour and delicious.
  6. Allow to cool completely before using (place it in the fridge for a quicker result).
  1. Caramel: I use light Coconut Cream when making my Caramel. Full Fat Coconut Milk can also be used but DO place the tin in the fridge overnight and only use the thickened part.
Mummy Made.It - Gluten Free, Paleo Desserts

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