Recipe for gluten-free wedding cake – A luxurious cake for 25 to 30 people.


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If a single Fria brownie opens the door to endless creativity, just imagine what you could do with six! Discover our recipe for a gluten-free wedding cake with apricot mousse – a luxurious creation for 25 to 30 people. Congratulations to the happy couple!

Serves 25 to 30 people

45 minutes


  • 6 Fria brownies
  • Apricot mousse:
  • 250 g dried apricots
  • 400 ml water
  • 150 ml gelling agent
  • 300 ml whipping cream


  • Cover the apricots with cold water and refrigerate for at least 6 to 8 hours or overnight. Drain the water. Add 400 ml of fresh water and blend into a completely smooth puree using a blender or food processor.

  • Boil the puree together with the gelling agent and allow to boil for 2 to 3 minutes. Let the mixture cool completely and then refrigerate.

  • Whip the cream and mix with the cooled apricot puree. Use a sharp knife and a round template of an appropriate size to trim two of the gluten-free brownies so that they are slightly smaller than their original size. Do the same with the two brownies which will be the highest and smallest layers of the cake.

  • The gluten-free wedding cake is almost ready. Assemble two original-size brownies with a little apricot mousse in between on a cake stand. Do the same with the two slightly smaller brownies, and then add the smallest ones.

  • Cover the entire cake with the apricot mousse and garnish with a rose or a pretty wedding decoration.

This gluten-free recipe contains