Another Pumpkin Mousse Cake for pumpkin everything season!
This is the original version of my pumpkin mousse recipe turned into a cake
Where almost the entire cake is thick creamy pumpkin mousse
A thin layer of gingerbread cake for the base and a nice addition of chocolate ganache icing
With a just three recipes you can make this stunning cake in no time at all!
No one is going to l believe this cake is vegan!
I always love the reactions from folks who just can’t believe vegan can taste this good!
My pumpkin mousse recipe is so creamy and light, just like an authentic mousse recipe should be.
Whipped aquafaba is added for a light and airy mousse that holds up inside this cake with no problems!
As you can see it is perfectly stable so it holds up it’s integrity as an entremet cake.
You will see below in the recipe section that this pumpkin mousse is made with a cashew base
But I have another mousse recipe with no nuts that can be used interchangeably for this cake
I used it here in my white cake for this White Pumpkin Mousse Layer Cake
Both recipes are listed below with video tutorials for both.
So you can decide which ones seems easier for you or which one you actually have ingredients for!
Both require white chocolate as a stabilizer since the white chocoalte will help to set this mousse properly
I use King David Brand white chocolate for all my vegan baking *not sponsored
Just in case you are here for the mousse and not the cake, no problem!
Simply pour this mousse into glasses for an elegant and easy way to serve dessert
Now let’s get rolling into fall desserts with this perfect Pumpkin Mousse Cake
Notes for Success:
Agar can be a tricky ingredient in desserts such as this one.
A heavy hand ~ even a pinch too much~ can be the difference between creamy delicious and rubbery inedible!
Pay attention to the strength of agar you are using in comparison to the one that author of the recipe is using
I use 900 Strength agar in my recipes
While this recipe has an active prep time of only 45 minutes to 1 hour
There is a necessary chill time of at least 5 hours to overnight, so be sure to give yourself that extra day ahead of time to prepare this recipe
For more awesome Mousse Cake Recipes click the links below!
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
- 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
- First prepare the ginger cake recipe below and while it is cooling you can prepare the pumpkin mousse as follows:
- 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
- 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
- Slowly pour the melted cocoa butter through the feed tube and continue processing for another 15 seconds
- Transfer to a large mixing bowl
- Whip the cooled (or room temperature aquafaba) with a balloon whip attachment to stiff glossy peaks and then fold into the pumpkin mixture
- 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.
- Prepare theganache recipe (link below) below then unmold the cake and ice as shown in the video
For the Gingerbread Cake Recipe
- Vegan Butter 4 Tablespoons (56g)
- Light Brown sugar ½ cup (105g)
- Ground Flax Seeds 2 teaspoons
- Warm Water 2 Tablespoons (30ml)
- Hot water 1 cup (237ml) *approximately 140° F
- Molasses½ cup (118ml)
- Baking Soda ½ teaspoon
- Baking Powder ½ teaspoon
- Salt ½ teaspoon (3g)
- Ground Ginger 1 teaspoons
- Ground Cloves ¼ teaspoon
- Ground Cinnamon ¾ teaspoon
- All Purpose Flour 1¼ cups (156g)
- Natural Unsweetened Cocoa Powder 1 Tablespoon (6g)
- Combine ground flax seed with hot water and whisk smooth
- Let stand for at least 5 minutes to thicken to a paste
- In the meantime, cream the softened vegan butter with the light brown sugar on medium -high speed until very light and fluffy, about 3-5 minutes.
- Scrape bowl periodically to ensure even mixing
- Sift together all the dry ingredients from the baking soda to the cocoa powder and reserve.
- Add the molasses to the hot water
- Add the flax paste to the creaming vegan butter and sugar mixture, and mix well.
- Add ⅓ of the dry ingredients, blend well
- Then add ½ of the molasses/water mixture slowly while mixing on low speed
- Stop and scrape the bottom and sides of the bowl often
- Repeat the process with another ⅓ of the dry, the remaining liquids and then the last addition of dry ingredients
- Pour the batter into a greased and parchment lined 8" cake pan and bake immediately in preheated 350° F oven approximately 30-40 minutes or when it is springy to the touch when you gently press the center or a toothpick inserted comes out clean
CLICK HERE FOR THE NEW PUMPKIN MOUSSE RECIPE WITH NO NUTS!