Looking for a cake with a clean, elegant slice: light mousse, a fruity center, and a glossy glaze that holds beautifully? This entremets is built in layers, each with a specific purpose. Blueberry brings brightness, raspberry rounds it out, dark chocolate creates the base, and the vanilla white chocolate mousse ties everything together.
It’s a pastry-style build, but the steps stay approachable with the right cues. This recipe rounds out the collection of gluten-free cakes.
What is a gluten-free vegan entremets?
An entremets is a layered cake made from several components: fruit compote, mousses, sponge, sometimes ganache, and finally a shiny outer glaze. This version is entirely gluten-free and vegan, with blueberry compote, raspberry cream, a thin chocolate sponge base, vanilla white chocolate mousse, and a blackcurrant mirror glaze.
This kind of cake is all about balance between textures and flavors. You get softness, creaminess, a crunchy layer, a brighter fruity note, and a sponge base that slices neatly. In this entremets, the insert includes everything tucked inside: the blueberry compote, the raspberry cream, and a layer of crumbled cookies.
Main ingredients
Weigh everything in grams. The recipe is designed that way for accuracy, especially when it comes to the pectin, agar-agar, cooking temperatures, and the thickness of each layer.
Barista-style oat milk works best for the cream because it’s richer than regular oat milk. For the chocolate sponge, any good gluten-free flour blend will do. For vegan white chocolate, Pascha is a reliable choice.
For the fruit, use blueberry and blackcurrant purées made for pastry work, ideally frozen and made with 100% fruit. The whipping cream alternative should also be gluten-free and lactose-free; brands like Silk work well.
The blackcurrant glaze uses NH pectin rather than gelatin, since this entremets is vegan. Keep the decoration simple: fresh blueberries, halved raspberries, and mint, arranged in a pattern to highlight the contrast in color.
Technical tips and common pitfalls
This entremets is mostly about staying organized. Prepare the insert first, then the mousse, then the glaze, and assemble everything thoroughly chilled. The equipment matters too: use a ring slightly smaller than the final mold for the insert, then a silicone dome mold at least 4 cm deep for assembly.
Blueberry compote
Always mix the NH pectin with the sugar before adding it to the fruit. Heat the blueberry purée with the lemon juice to about 40°C, no more at this stage, then add the sugar-pectin mixture. Bring to a boil, whisking constantly, for about 3 minutes.
Pour the compote directly into the ring while it’s still hot. Let it cool back to room temperature before freezing. If you freeze it too soon, the insert won’t set as evenly.
Raspberry cream and crunchy layer
In the saucepan, make sure the starch is fully dissolved before cooking. Cook over medium heat, whisking constantly, just until you have a smooth, thick cream. Add the vegan butter while cold, then strain the cream if any lumps remain.
Mix in the jam until perfectly smooth. If you’re not using the cream right away, cover it with plastic wrap and refrigerate. To build the insert, spread the cream evenly over the frozen blueberry compote, then scatter the crumbled cookies evenly on top to create a distinct layer.
Return the insert to the freezer for at least 2 hours, or until firm enough to assemble. It should hold its shape without bending when you handle it.
Sponge and mousse
For the chocolate sponge, you’ll need only a 1 cm-thick slice. It’s best to scale the quantity accordingly, otherwise you’ll end up with far more sponge than you need for this dessert.
Make the mousse in two stages: melt the white chocolate with the 50 g of plant cream, then fold the whipped cream into the mixture while it’s still warm. Keep this in mind: if the chocolate cools too much, the mixture won’t come together as smoothly.
Blackcurrant mirror glaze
Here as well, mix the NH pectin with the sugar first. Heat the glucose, blackcurrant purée, water, and cream to about 40°C, then add the sugar and pectin. Cook until the mixture reaches 102°C.
Pour it into a container, then press plastic wrap directly onto the surface before refrigerating. This prevents a skin from forming as it rests.
Assembly and glazing
Pour the mousse into the silicone mold, then spread it up the sides to coat the entire inner surface. Press in the frozen insert with the blueberry compote side facing down, without letting it touch the bottom of the mold. It should be fully surrounded by mousse, not sitting directly on the base.
Place the chocolate sponge on top to seal the entremets. For freezing, two timings are mentioned: at least 12 hours or overnight, or at least 6 hours or overnight. Stick with 12 hours or overnight; it’s more reliable for unmolding and glazing.
Warm the blackcurrant glaze to about 50°C before using. Unmold the entremets while still frozen, place it on a rack, then pour over the glaze. Smooth the surface with a spatula, and remember to place a tray or plate underneath the rack to catch the drips.
Storage
After glazing and decorating, let the entremets thaw in the refrigerator for 3 to 5 hours. It should be fully defrosted before serving so the mousse and insert return to their ideal texture.
The raspberry cream can be kept in the refrigerator, covered with plastic wrap, if you’re not using it right away. The glaze can also be chilled after cooking, with plastic wrap pressed directly onto the surface. When you’re ready to finish the cake, decorate with fresh blueberries, halved raspberries, and mint in a neat pattern.
You’ll find more gluten-free vegan recipes in the same section.
Recipe developed by chef Rommel Reyes. Find his work on Instagram, his Substack newsletter, and his YouTube channel.
Ingredients
- 250 g blueberry purée preferably Boiron
- 30 g lemon juice
- 3 g NH pectin
- 60 g sugar
- 250 g barista-style oat milk gluten-free
- 50 g sugar
- 33 g cornstarch
- 1 g agar-agar powder
- 2 g vanilla powder or vanilla extract
- 20 g Violife vegan butter
- 70 g raspberry jam gluten-free, vegan
- 100 g graham-style crackers gluten-free, vegan
- 30 g Violife vegan butter melted
- 50 g vegan cream gluten-free, vegan
- 400 g white chocolate gluten-free, vegan
- 150 g whipped vegan cream gluten-free, vegan
- 420 g gluten-free all-purpose flour
- 75 g Navitas organic cocoa powder
- 270 g sugar or brown sugar
- 22 g baking powder
- 12 g baking soda
- 600 g barista-style oat milk gluten-free
- 25 g apple cider vinegar or white vinegar
- 170 g olive oil
- 350 g blackcurrant purée
- 110 g glucose
- 150 g water
- 20 g vegan cream
- 100 g sugar
- 8 g NH pectin
Instructions
Blueberry Compote
- Combine the NH pectin and sugar.
- Heat the blueberry purée and lemon juice to about 40°C. Add the pectin-sugar mixture, then bring to a boil, whisking constantly for about 3 minutes.
- Pour immediately into the cake ring while still hot. Use a cake ring slightly smaller than the mold you will use for assembly. Let cool to room temperature, then freeze.
Raspberry Pastry Cream
- Place the oat milk, sugar, vanilla powder, and cornstarch in a saucepan, then whisk until the cornstarch is fully dissolved.
- Cook over medium heat, whisking constantly, until thickened. Remove from the heat.
- Whisk in the cold butter, then strain to remove any lumps. Add the raspberry jam and mix until smooth. Cover and refrigerate until needed.
Prepare the Insert Ahead
- Spread the raspberry pastry cream evenly over the frozen blueberry compote, then sprinkle the crushed graham-style crackers evenly over the top to form a layer.
- Freeze for at least 2 hours, or until firm enough to assemble the cake.
Chocolate Sponge Cake
- See the full recipe for the vegan gluten-free chocolate sponge here.
- Use just one 1 cm-thick slice of sponge, and adjust the quantity accordingly.
White Chocolate Mousse
- Melt the white chocolate with the vegan cream (50 g).
- Whip the vegan cream (150 g), then fold it into the still-warm melted white chocolate.
Blackcurrant Mirror Glaze
- Combine the NH pectin and sugar.
- Heat the glucose, blackcurrant purée, water, and cream in a saucepan to about 40°C.
- Add the pectin-sugar mixture, then bring to 102°C.
- Transfer to a container and cover the surface with plastic wrap. Refrigerate.
Cake Assembly and Decoration
- Prepare a silicone dome mold at least 4 cm deep. Spoon in the white chocolate mousse and spread it up the sides to coat the inside of the mold.
- Press the frozen insert into the mousse, blueberry compote side down. Make sure the insert does not touch the bottom of the mold.
- Place the chocolate sponge on top to seal the entremet. Freeze for at least 12 hours, or overnight.
- Warm the blackcurrant glaze to about 50°C. Unmold the frozen entremet and place it on a wire rack. Spread the warm glaze over the top and smooth the surface with a spatula. Place a tray or plate under the rack to catch the drips.
- Transfer the entremet to a cake board. Decorate with sliced berries and mint arranged in a pattern. See the video for details.
- Let the entremet thaw in the refrigerator for 3-5 hours, making sure it is fully defrosted before serving.
