Desserts/ Gluten Free/ Low Carb/ Nut Free

Lemon Mousse Cake

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A lemon mousse cake that is simple to make as well as being low carb and gluten free too.  Despite its simplicity, this cake makes an elegant dessert or afternoon treat.

I had recently purchased a large bag of good sized lemons and I was not afraid to squeeze them!  Lemon recipes have been coming out of my kitchen with the commencement of Springtime.  Although the seasons here are not quite the same with the temperature being much the same all year round.  I had been thinking of making a lemon mousse cake for a while so decided to give it a whirl!

Lemon Mousse Cake

This lemon mouse cake is basically, eggs, cream, lemons and coconut flour.  It doesn’t get easier than that!  The lemon mousse filling is very light and not too tart.  I was initially a bit worried that it would not be sweet enough as I only added ¼ cup of erythritol and toyed with whether I should add more, but threw caution to the wind.   Much to my delight, the balance was just right with the light vanilla sponge against the lemon mousse.

The vanilla sponge is based on my obsession with the roulade cakes I am baking.   When baking with coconut flour, I find that separating the eggs and whisking up the egg whites makes the cake sponge very light.  You could serve this to an unsuspecting guest, not telling them that it’s a gluten free and low carb option and I doubt that they would guess.   Going down a healthier path does not necessary mean that you need to settle for a heavy, stodgy alternative!

Lemon Mousse Cake

Lemon Mousse Cake

Although you need to bake two sponges for this lemon mousse cake, one for the bottom and the top, ideally, they should be the same height.   I only have the one 8-inch spring form cake tin so made the cake mixture, poured half into the tin, baked it.  Removed the sponge once slightly cooled (didn’t want to burn my hands) and repeated this again.  Both sponges turned out even without measuring the cake mixture exactly so my eyesight hasn’t yet dissipated yet!  It’s probably the keen eye pouring out a rum or two!

Lemon Mousse Cake

You could decorate the top of the cake with expertly piped cream, or even a thin layer of lemon curd but I was happy with this being simple and delicious.   I was so delighted with the results.   When you have a recipe in your head, you have an image of how you want it to look and this was just as I wanted.  Which is always a happy bonus and saves yelling at the oven.  Then the inevitable sobbing and opening of the rum bottle. 


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Lemon Mousse Cake

A lemon mousse cake that is simple to make as well as being low carb and gluten free too.  
5 from 1 vote
Print Pin Rate
Course: Cake, Dessert
Prep Time: 20 minutes
Cook Time: 15 minutes
Chilling Time: 4 hours
Total Time: 4 hours 35 minutes
Servings: 8 Slices
Calories: 154kcal
Author: Angela Coleby


Cake Sponge

  • 1/3 cup coconut flour
  • 6 eggs separated
  • 1/2 cup erythritol or sugar substitute
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract

Lemon Mousse

  • 3 Eggs
  • 2 lemons – juice & rind
  • 1/4 cup erythritol or sugar substitute
  • 1 cup whipping/heavy cream
  • 1 packet gelatine or agar agar


To Make the Cake

  • Preheat the oven to 180C/350F degrees.
  • Grease and line two sponge tins (I used and 8 inch spring form tin twice)
  • Whisk the egg whites until stiff peaks form.
  • Beat the egg yolks with the erythritol.
  • Add the vanilla extract, baking powder and coconut flour. Whisk until combined.
  • Gently fold in the egg whites.
  • Pour into the cake tins and bake for 15 minutes until golden and firm.
  • Set aside to cool.

To Make the Mousse

  • Heat up the lemon juice, add the gelatine (or agar agar) and rind and stir until combined.
  • Beat the eggs with the erythritol. Add the lemon mixture and stir well.
  • Whip the cream into stiff peaks.
  • Fold the cream into the lemon mixture and stir well.

To Assemble the Cake

  • Place one sponge in the bottom of the spring form cake tin.
  • Pour the mousse on top and spread out evenly.
  • Place the other sponge on top of the mousse gently.
  • Put into the fridge for at least 4 hours, allowing the mousse to set.
  • Remove the cake from the spring form tin.
  • Slice, eat and enjoy!


The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1sliceq | Calories: 154kcal | Carbohydrates: 6g | Protein: 8g | Fat: 88g | Fiber: 2g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

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  • Reply
    Cheryl Wingate
    October 28, 2018 at 12:33 am

    This sounds yum. I love lemon. Being in Australia our gelatine comes powdered and not in packets. Any idea how much would be required to set the mouse

    • Reply
      Angela Coleby
      October 30, 2018 at 7:45 am

      I’d try about 2 – 3 tablespoons!

      • Reply
        Cheryl Wingate
        October 31, 2018 at 9:05 pm

        Thank you

  • Reply
    April 11, 2017 at 7:13 am

    Hi Angela,
    As I have Guar gum in the cupboard asking to be used, do you think it would be a suitable substitute?

    • Reply
      Angela Coleby
      April 11, 2017 at 7:15 am

      Think it might just work!

  • Reply
    Chris Waghorn
    April 11, 2017 at 1:25 am

    Yum! Lemon has to be one of my favourite flavours when it comes to cake. This sounds delicious, pinning it for later.

    • Reply
      Angela Coleby
      April 11, 2017 at 6:50 am

      Hope you enjoy this!

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