Vegan Pumpkin Mousse
Prep time
Total time
In the video I made a small 5" Mousse Cake but here I have adjusted the recipe to make 1-8" cake
You will need an 8" ring mold or a springform pan to make this cake.
Acetate cake strips are also really helpful for a perfectly unmold-able cake with perfect smooth sides for glazing
Serves: 10-14 people
  • Raw Cashews Soaked 2 cup (300g) * I soak my nuts in bulk then measure
  • Canned Pumpkin 2 cup (454g) *Fresh pumpkin has a higher liquid content so canned is best, or you will have to strain and then reduce your puree to a thicker consistency and then measure the 2 cups weight
  • Cocoa Butter ½ cup (113g)
  • Coconut Milk 1 cup (237ml)
  • Confectioner's Sugar 2 cup (240g)
  • Aquafaba liquid from a can of chick peas ½ cup (120ml)
  • Agar ½ teaspoon
  1. First prepare the ginger cake recipe below and while it is cooling you can prepare the pumpkin mousse as follows:
  2. First prepare the stabilized aquafaba by heating it over low heat with the agar powder and bring it to a boil. Boil just for about 30 seconds to activate the agar, then cool to tepid (not cold or the agar will thicken the liquid before we can whip it) then you can prepare the rest of the recipe
  3. Combine the soaked cashews, pumpkin, confectioner's sugar and coconut milk in a high speed blender of food processor and blend smooth on high for about 45 seconds
  4. Slowly pour the melted cocoa butter through the feed tube and continue processing for another 15 seconds
  5. Transfer to a large mixing bowl
  6. Whip the cooled (or room temperature aquafaba) with a balloon whip attachment to stiff glossy peaks and then fold into the pumpkin mixture
  7. Fold the aquafaba meringue into the pumpkin mousse base then pour into the prepared mold, add the gingerbread cake layer on top, press down firmly so the mousse will come up around the sides (as shown in the video) and refrigerate until set at least 5 hours or overnight.
  8. Prepare theganache recipe (link below) below then unmold the cake and ice as shown in the video
**While this recipe has an active prep time of only 45 minutes to 1 hour, there is a necessary CHILLING time of at least 5 hours to overnight, so be sure to give yourself that extra day ahead of time to prepare this recipe
Recipe by Gretchen's Vegan Bakery at