A perfectly Easter Creme Egg Mousse Cake. Gluten free chocolate sponge, topped with layers of white chocolate-vanilla mousse and drizzles and drips of dark chocolate ganache… all decorated with Creme Eggs. Oh… and there’s a hidden layer of chopped Mini Creme Eggs too!
Originally published 9th March 2016. Updated 24th March 2022
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A Gluten Free Creme Egg Mousse Cake for Easter
Looking for show-stopping Easter inspiration? How about a gluten free Creme Egg Mousse Cake? Perfectly ‘Easter’, on account of the Creme Eggs… Appropriately decadent… And stunningly head-turning!
My Creme Egg Mousse Cake consists of a robust, but tender chocolate sponge base, which keeps great texture despite being refrigerated. This is topped with two separate and distinctly coloured layers of vanilla mousse… Which are (of course), a nod to the contrasting yellow and white colours found in the iconic fondant eggs.
The cake is decorated with Creme Eggs and a careful drizzle and drip of wantonly sumptuous dark chocolate ganache. But for any Creme Egg lovers who feel misled… panic not! Hidden within, there is a secret layer of chopped Mini Creme Egg pieces waiting to be discovered, somewhere between the top of the sponge and the start of the mousse… Edible treasure in a gluten free mousse cake trove.




What are Creme Eggs?
A Creme egg is a chocolate egg filled with fondant that is coloured white and yellow to represent the albumen and yolk of an egg. Made by Cadbury since 1971, they have become an icon of Easter chocolates. It is perhaps important to note however, that fondant-filled chocolate eggs had been around long before Cadbury stole the market. But with over 500 million Creme Eggs being made and sold around the world every year, Cadbury is without doubt, the clear winner!
I’ll declare up front that I was a Cadbury Creme Egg child… That is, I actually remember buying my first eggs from the sweet shop when they were introduced back in 1971. Back then they seemed huge and it was always an adventure exploring different ways to eat them.
As I have got older, they seem to have shrunk. But regardless, I now struggle to eat a whole standard-sized one without feeling a little sick. Nonetheless, they do look exceptionally pretty and very ‘Easter’ topping my Creme Egg Mousse Cake. So, I’ll seasonally oblige.
Creme Eggs – A national Easter obsession with food bloggers
Which brings me to the annual food blogger obsession… Maybe it’s because they are so photogenic, but every year, there seems to be a fight to create the newest and most eye-catching variations of calorific Creme Egg treats. From brownies to rocky road… and cheese cake to cookies. They’ve found their way into and onto every conceivable bake. They’re in cupcakes and ice cream, milk shakes and fudge. There’s Deep Fried Creme Eggs and Creme Egg Pop Tarts. I even saw a post for Creme Egg-Filled Croissants.
At Gluten Free Alchemist, we too have a handful of gluten free treats with this most essential of Easter chocolates. (Although I am not as obsessed as many bloggers). But I am proud to say that I have yet to find another Creme Egg Mousse Cake out there 😁.




How to make a gluten free Creme Egg Mousse Cake – layer by layer
My gluten free Creme Egg Easter Mousse Cake is a little more time-consuming than many cakes, because it needs to be built layer by layer. However, for the end result, it is more than worth the effort.
Okay… Maybe it’s not your average Sunday lunch dessert. But Easter is a special celebration. And special celebrations deserve extra time and decadence.
Layer 1 – The gluten free Chocolate Sponge base
Creme Egg Mousse Cake needs a sturdy base… and this is the first layer to be made. It’s a fairly standard gluten free chocolate cake made with real chocolate as well as cocoa. Its need to be ‘sturdy’, means that the cake is firmer than some, yet remains soft. Indeed, the ratio of ingredients is carefully calculated, to ensure that the sponge remains tender and delicious, even after refrigeration.
Once the cake has been made, it is removed from the tin and cooled. The tin is washed and then lined with a baking paper or acetate ‘collar’, in which to build the mousse. It’s the same process you use when lining a Christmas Cake tin… Cut a wide strip of baking paper long enough for the full tin circumference… Fold it in half for double-strength… And then neatly fit it around the inside wall of the cake tin with an overlap. The cake is then slotted back into the base of the tin ready for its mousse toppings.
Layer 2 – Chopped Creme Eggs
Being a Creme Egg Mousse Cake, the next layer is a ‘secret’, chopped Creme Egg surprise. Sprinkled on the sponge, the chocolate pieces are then covered and encased in the first mousse. Because they are easier to cut and a little less sweet, I use Mini Creme Eggs for this.
Layer 3 – White-Chocolate Vanilla Mousse (darker yellow)
My gluten free Creme Egg Mousse Cake has two separate coloured White Chocolate-Vanilla Mousse layers to mimic the inside of the Cadbury treats. Each layer has to made separately and allowed to set before adding the next. If you can’t be bothered with the extra process, there is the option to make a single double-quantity batch of just one colour.
The first mousse layer is the darker layer which includes a few drops of orange food colour to represent ‘egg yolk’.
Layer 4 – White-Chocolate Vanilla Mousse 2 (cream coloured)
The next mousse layer is exactly the same as the first, but without the additional colour.
Layer 5 – Dark Chocolate Ganache and Creme Egg decoration
The last layer is the ‘icing on the cake’…Drizzles and drips of rich, slightly sticky, dark chocolate ganache, with a top-decoration of Mini Creme Eggs and optional sprinkles. Simple, but effective and very, VERY Easter.




Is this gluten free Creme Egg Mousse Cake safe for Coeliacs (Celiacs)?
Because my Creme Egg Mousse Cake has been developed with a gluten free sponge base, it is made to be safe for people with Coeliac Disease (Celiac Disease). But while the only obvious gluten-containing ingredient in the recipe is the gluten free flour blend, it is nevertheless important to check other ingredient labels for any hidden gluten or ‘may contain’ warnings.
As far as the choice of gluten free flour blend goes… I use my Gluten Free Alchemist white ‘cake blend’ A (which can be found at the bottom of the Gluten Free Flours and Flour Blending Page). However, any alternative good gluten free flour blend (like Doves Freee Plain White) should work fine.
Cadbury Creme Eggs are gluten free according to labelling, with no ‘may contain’ warnings, They are listed as safe by Coeliac UK.




What equipment do I need to make Creme Egg Mousse Cake?
Most of the equipment you need to make a Creme Egg Mousse Cake is probably already in your kitchen (particularly if you are a keen baker). But these are the key bits that are important to its success…
- Accurate Kitchen Scales
- Measuring Spoons
- Pyrex Bowls (for melting chocolate)
- Mixing Bowls and a mixing Spoon/Spatula. One of my favourite kitchen utensils is my flexible silicone Spoon-Spatula (combined in one), which not only folds batters to perfection, but scrapes the bowl out too!
- Sturdy, well-powered Electric Whisk. I’ve recently been converted to a KitchenAid Hand Whisk. It costs a bit more than many hand-held options, but it’s bloody brilliant!
- A deep 8 inch (or 7 inch minimum) loose-bottom, spring form cake tin. The depth is important as the layers are built up within the tin, stage by stage. I use a Masterclass 8 inch tin, but others are fine, as long as they are spring-form.
- Wire Rack (to cool the sponge)
- Good quality Non-Stick Baking Paper – This is really important, not just to base-line the cake tin, but to make the cake ‘collar’, in which to build and set the mousses.
- Oven and Fridge.




Ready to make my Easter Mousse Cake?
And that’s it. Are you ready to make my Easter gluten free Creme Egg Mousse Cake? Any questions, just shout!
If you do try it, please let me know how you get on. Leave a comment at the bottom of the post, rate the recipe and tag me on social media with your decadently beautiful Creme Egg Mousse Cake photos. Don’t forget to tag me in (#glutenfreealchemist @glutenfreealchemist). You’ll find me on Facebook, Instagram, Twitter or Pinterest.
For lots more Easter inspiration, did you know we have a dedicated gluten free Easter Index packed with seasonal recipes. And for everything else, our Main Gluten Free ‘Recipe Book’ Index is the navigational hub for finding anything we’ve ever shared on the site. Grab a coffee and drool!
All shared with my love for FREE




Other Easter Creme Egg Recipes at Gluten Free Alchemist…
Easter Creme Egg Mousse Cake (gluten free)
Key equipment
- oven + hob
- sharp knife
- Small saucepan
Ingredients
Chocolate Sponge
- 65 g good quality dark chocolate
- 55 g unsalted butter
- 50 g ground almonds almond meal
- 85 g plain gluten free flour blend I use GFA Blend A (see NOTES)
- ½ tsp xanthan gum
- 1 tsp baking powder gluten free
- ¼ tsp bicarbonate of soda
- pinch fine sea salt
- 12 g cocoa powder unsweetened
- 110 g caster sugar golden
- 2 eggs I used UK medium
- ½ tsp vanilla extract
- 40 ml plain or greek yoghurt
- 40 ml/g milk
Vanilla Mousse – Layer 1
- 165 g good quality white chocolate finely chopped
- 250 ml/g double cream (heavy cream)
- pinch fine sea salt
- 8 g powdered gelatine
- 2 tbsp water
- 1½ tsp vanilla extract
- orange food colouring
Vanilla Mousse – Layer 2
- 165 g good quality white chocolate finely chopped
- 250 ml/g double cream (heavy cream)
- pinch fine sea salt
- 8 g powdered gelatine
- 2 tbsp water
- 1½ tsp vanilla extract
Creme Egg layer
- 8 to 10 mini Creme Eggs cut into quarters
Ganache and Decoration
- 60 g good quality dark chocolate finely chopped
- 60 ml/g double cream (heavy cream)
- 7 to 10 mini Creme Eggs dependent on the size of your cake
- sprinkles optional
Instructions
Chocolate Sponge
- Base-line a deep 8 inch spring-form cake tin with baking paper.
- Preheat the oven to 180 C/350 F/Gas 4.
- Chop the chocolate into small pieces and place in a pyrex bowl with the butter.
- Melt and stir together, either over a pan of just-simmering water or in a microwave on medium setting, 30 second bursts, stirring between each.
- When the chocolate and butter have melted and been blended to a smooth liquid, set aside.
- Weigh and mix together the almonds, flour, xanthan gum. baking powder, bicarbonate of soda, salt and cocoa, until all lumps have been broken down. TIP: weigh into an airtight container and shake vigorously. Set aside.
- Beat together the sugar, eggs and vanilla with an electric whisk, until pale and thickened.
- Add the chocolate mix and beat again.
- Add the yoghurt and milk and beat until fully combined.
- Finally, add the dry ingredients and fold through until even. You should have a batter which is thick, but will still drop off the spoon with minimal encouragement. If the batter seems too thick, add a dash more milk and carefully fold in, trying not to over-mix.
- Spoon the batter into the cake tin and smooth the top.
- Bake for 35 to 40 minutes until the top springs back to the touch and a skewer inserted into the centre comes out clean.
- Leave the cake in the tin to cool for 10 minutes, before carefully removing and transferring to a wire rack to cool completely.
- When the cake is completely cold, use a sharp knife to level it, so that the top is flat and even.
- Wash the cake tin that was used to bake the cake and base-line with clean baking paper.
- Make a 'collar' to completely line the internal side of the cake tin… Cut a wide strip of baking paper long enough for the full tin circumference… Fold it in half for double-strength… Then neatly fit it around the inside wall of the cake tin with an overlap. The collar needs to be a little taller than the top of the tin.
- Place the sponge back into the cake tin inside the collar.
Creme Egg Layer
- Arrange the pieces of chopped Mini Creme Egg on the top of the cooled sponge inside the cake tin.
Making the first Mousse layer
- Combine the chocolate, about 80 ml/g of the cream and the salt and heat, until the chocolate has melted and the liquid is smooth. You can do this in a small saucepan on the hob over a very low heat, stirring frequently. Or in a microwave on 20 to 30 second bursts (medium setting), stirring between each. Set aside.
- Mix the gelatine with the water in a small bowl and leave for a few minutes for the gelatine to absorb the liquid.
- When the water has been absorbed, heat the gelatine in the microwave for about 15 seconds until liquid and stir thoroughly until smooth (or use a small saucepan).
- Pour the gelatine into the chocolate mix and beat immediately and thoroughly until smooth.
- Whisk the remaining cream in a clean bowl straight away, until it forms stiff peaks (be careful not to over-whisk).
- Add the vanilla extract and about half the chocolate mixture and quickly, but gently fold together to combine.
- Immediately add the rest of the chocolate mixture and a good few drops of food colour and fold again, to reach the desired orange hue.
- Transfer the mousse into the tin on top of the sponge and Creme Egg pieces and smooth the top.
- Lightly place a disc of baking paper on top and refrigerate for about 4 hours to set completely.
Making the second Mousse layer
- Make the second mousse layer (but without the food colouring) by exactly the same method as the first.
- Remove the disc of baking paper from the top of the cake tin and transfer the second mousse into the cake tin on top of the first set layer.
- Smooth the top.
- Place a piece of cling film over the tin (not touching the mousse) and chill for about 4 hours until completely set.
Remove the cake from the tin
- When the mousse is set, gently undo the spring on the side of the cake tin, open and carefully remove.
- Carefully remove the base paper (it should come away very easily) and collar and set the cake on a serving plate.
Ganache and Decoration
- Place the finely chopped dark chocolate into a Pyrex bowl.
- In a small saucepan, heat the cream until simmer bubbles just start to appear at the edges of the pan. Do NOT boil.
- Pour the hot cream over the chocolate and leave to stand for about 15 seconds, before GENTLY stirring through. Keep stirring until the chocolate has completely melted and the ganache is smooth.
- Leave to cool at room temperature (do not refrigerate), stirring occasionally until the ganache has started to thicken, but is still pourable.
- Drizzle the ganache in decorative swirls or patterns on top of the mousse, allowing some to trickle down the sides.
- Cut some of the eggs in half and arrange, with some whole eggs, on top of the cake.
- Add sprinkles (if using).
- Store refrigerated, but remove from the fridge for about 15 minutes before serving. Especially good served with cream!
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Easter Creme Egg Mousse Cake shared with
- Cook Blog Share Week 14 2022 with Sew White
- Fiesta Friday #426 with Angie
- What’s for Dinner #360 with The Lazy Gastronome
- Full Plate Thursday #582 with Miz Helen’s Country Cottage




I adore creme eggs and am so excited to try them in this new recipe!
Thanks Sisley. Creme Eggs seem to provide endless creative entertainment xx
We are so excited to feature your awesome Easter Creme Egg Mousse Cake at our Full Plate Thursday, 583! Hope you have a fantastic week and come back to see us real soon!
Miz Helen
Thank you so much Helen. That’s very exciting xx
Oh wow! What a very special cake, love the mousse and it looks so pretty.
Thank you Janice. x
Bloggers vying for best creme egg treats Kate? I think you’ve outdone us all. Your mousse cake is gorgeous and I’d be tucking in to see if I could find those hidden pieces.
I’ve gone dairy-free for Lent, so I’m looking on with envy! Roll on Easter.
😂 Nah… There are some incredible Creme Egg creations out there. But thank you.
Roll on Easter indeed xx
So decadent! My grandson’s birthday is on Easter this year and I think he’d like this!! Pinned – Thanks for sharing at the What’s for Dinner party. Hope you have a great week!
Thanks Helen. I think he might love it too xxx
Sweet lady, that is too beautiful for words 🙂
Janie x
Sweet lady, that is too beautiful for words 🙂
Janie x
Thanks Janie. That's so kind of you! x
This is one of the best creme egg recipes I've seen this year! It's so beautifully presented and I love the mousse cake element. I have to confess I don't actually like creme eggs but they are so pretty to use in cakes and bakes at this time of the year.Thanks for entering AlphaBakes.
Awww…. Thanks Ros. It seems to me we get more and more inventive with Creme Eggs every year. Actually I can't eat the big ones either….. way too sweet, but the little ones are perfect for baking!
Wow, you must be thrilled with how this turned out. There are so many Creme Egg creations about this year but this has to be one of the best. Thanks again for joining in with #BakeoftheWeek x
Thank you so much Helen. That's really kind (and great to have such lovely feedback)!
I didn't expect it to look as good as it did, so yes…. I was pretty chuffed xx
This looks AMAZING Kate, I love the chocolate dribbling down the side of the cake, the swirls and the fact that there is a layer of hidden pieces within too – perfect treat. #foodyearlinkup
Angela x
Thanks Angela. I was really pleased with the result. It's great to see it has gone down so well (and it tasted great too!) x
Oh wow that is one stunning Easter egg cake, just beautiful! Thanks for linking up to #tastytuesdays
Thank you Vicki. You're welcome x
This cake is just too much! I want a slice like now!:):)
Awww… thanks Ilka x
um… how stonkingly beautiful is this!?!? Heavenly. Simply heavenly. There are a LOT of creme egg cakes going around but this takes the biscuit (get it??? Groan….) Thanks for the linky xxx
Ha ha ha! Thanks Dom. It is definitely the month of Creme Eggs….. seems you can't turn on the computer without another CE recipe popping up! x
Absolutely stunning this bake!! You have made really well. It is lovely to make your own cakes for Easter and with chocolate.
Bravissima!! :-))
Thank you Alida. x
Wow, so beautiful! Such a stunning creation! I could *almost* resist eating it!
Thanks Kat….. no such consideration of willpower in our house….. it was gone in a flash!
This looks beautiful but I must have made a breakthough on the quitting sugar because it doesn't make me want to eat it! Hurrah! With any luck I am over my addiction!!
Thank you Vicki. Much as I would love you to want to eat it…… I am so pleased that you have managed to quit the white stuff! One day, maybe I will try too…..
Wow, your creme egg mousse cake looks absolutely delicious Kate. I love the sound of the vanilla mousse with the chocolate sponge.
Thanks Sarah. It was lovely. I think chocolate and vanilla is one of those timeless combinations which just 'works'!
Oh wow, that looks utterly incredible! Thanks for linking up to #tastytuesdays x
Thanks Vicki. You're more than welcome x
Oh my goodness, this is absolutely awesome! And your photos are absolutely stunning – have pinned this to several of my boards 🙂
Thanks Eb. Perhaps some cakes are made to be photographed! I had lots of fun with this one, as it had no intention of being camera shy…..
This is such a stunning looking cake! #cookblogshare
Thank you Mandy x
That looks mesmerising! Lovely swirls on top. Thanks for joining in with #BAKEoftheWEEK !
Thanks Sarah. I'm very proud of the decoration on this one!
Wow, gorgeousness. Thanks for linking up to we should cocoa this month,eggs galore and a perfect easter treat
Wow, gorgeousness. Thanks for linking up to we should cocoa this month,eggs galore and a perfect easter treat
Thank you Linzi. You're welcome x
I remember when these came out too! It was such a Big Deal & I was so excited to find them in my Easter Basket way back then 🙂 This cake is so beautiful & decadent! Thank you for sharing at the Sunday Link-Up, Pinned!!
Thank you Angela. Pleased I'm not the only one with a memory that long…..
You're right, we bloggers all go rather creme egg crazy at this time of year. I think it's the most iconic of the chocolate eggs, and it's got such vibrant colours when you split it in half. I love this creation as I expect the lightness of the mousse offsets the rich, sweet chocolate perfectly. It's so beautifully presented too.
Thank you Charlotte. There is something very distinctive about a Creme Egg that has been 'cracked'. It seems to be understood the world over….
Yummy! I love all the Creme Egg creations too, and am just toying with another Creme egg recipe as well. I love the swirls on top
Thanks Lucy…… There are so many permutations aren't there?! I have another couple up my sleeve too!!