Blueberry Lemon Mousse Cake with Scented Orange Blossoms

This beautiful dessert was dreamed up by pastry chef Henrietta Inman and featured in her cookbook Clean Cakes ($18; We love it for Mother’s Day because she can enjoy it guilt-free, the whipped coconut cream filling doesn’t call for dairy or processed sugars. I love it so much that I’ve made it twice already!

Happy Mother’s Day!

Decorated and photographed by @incandescensce

Blueberry Lemon Mousse Cake with Scented Orange Blossoms


For the filling:

14 fl oz of coconut milk

1 ⅛ cups of cashew nuts

2 ¼ cups of blueberries

Finely grated zest of 2 lemons

⅓ cup plus 1 tbsp lemon juice

⅓ cup raw clear honey

¼ tsp Himalayan pink salt

⅓ cup coconut oil

For the vanilla base:

⅔ cup pitted Medjool dates

¼ tsp Himalayan pink salt

1 vanilla bean, split lengthwise and seeds scraped out

¾ cup plus 2 tbsp shredded coconut

¼ cup hemp seeds

2  tbsp coconut oil

For decoration:

1 cup of blueberries

Scented geranium flowers or other edible flowers (I picked flowers from my flower garden)


1. The night before making this, place the can of coconut milk in the fridge. Line the base and sides of a 9-inch springform or loose-bottomed cake tin with baking parchment.

2. Soak the cashew nuts in 1 ¼ cups of filtered water with ½ tsp of Himalayan pink salt for 3-4 hours.

4. To make the base, in a food processor chop up the dates with the salt and vanilla seed 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.

5. In a blender, process 1 cup 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. Open the can of coconut milk and remove the cream on the top, which will have set overnight. You need 1 cup, so use some of the thinner milk from the bottom of the can if necessary. Whip up the coconut cream in a freestanding mixer or using an electric whisk, until smooth and thick.

6. Melt the coconut oil and 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 overmix, the cake won’t be as light as it should be. Fold in the remaining 1 ¼ cups of blueberries then pour the mix over the prepared base. Refrigerate for about 2 hours until firm.

7. When set, de-mold. Decorate with blueberries and scented geranium flowers. Serve immediately. Keeps well in the fridge for up to five days.

Serves 10-12

Featured ingredient: Hemp Seeds

I was a bit skeptical when I saw hemp seeds as an ingredient in the base layer, but oh my goodness, yummy! You have to try for yourself to find out. I love hemp seeds, but always ate them plain or on salads, so I was really excited when this tasted so good.

The amino acid, Edestin is present only in hemp. Edestin is very similar in structure to our DNA, which makes hemp the closest plant based source of protein to our own human amino acid profile.
Hemp seeds are a source of complete protein, with all 10 amino acids. Hemp seeds are packed with nutrition – one tablespoon has 5g of protein! Not only is hemp protein of excellent quality, it is highly digestible. It is very easily absorbed by the body, not requiring much energy, which leaves more energy for muscle regeneration and fat metabolism. If you are trying to lose weight, hemp is so good for you. Hemp is a natural appetite suppressant. It helps you feel full longer and reduces sugar cravings. Experts say that adding 4 tablespoons of hemp seeds to your breakfast will curb excess hunger all day long. 

Health and Happiness Always!


Shelly & Teresa

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