Pumpkin Mousse Cake with Spelt Vanilla Sponge
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Pumpkin Mousse Cake with Spelt Vanilla Sponge
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Elevate your holiday table with this impressive yet easy Vegan Pumpkin Mousse Cake. A layer of vanilla sponge cake made with spelt flour, topped with another layer of luscious pumpkin mousse. Allergen Information: Free of dairy, egg, soy, yeast.
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Ingredients
Vanilla Spelt Cake:
Wet:
- 2 Tablespoons flaxmeal
- 1/3 cup warm water
- 3/4 cup ground raw sugar 2 Tbsp more for sweeter
- 1/3 cup oil use a combination of oils. I use half organic canola and half coconut
- 1/3 cup coconut milk or almond milk
- 1 Tbsp vinegar I used apple cider vinegar
Dry:
- 1.5 cup spelt flour
- 2 Tbsps cornstarch
- 1.5 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 tsp vanilla extract
Pumpkin Mousse:
- 1/2 cup almond milk
- 1.5 tsp agar powder
- 3/4 cup pumpkin puree warm
- 1/2 cup ground raw sugar
- 1.5 tsp pumpkin pie spice or add 1/2 tsp cinnamon & ginger, 1/4 tsp clove & nutmeg
- 1 tsp vanilla extract
- A generous pinch of salt
- 1 Tbsp cornstarch mixed in 2 Tbsp water
- 2/3 cup coconut cream
- 1/4 cup ground raw sugar
Frosting:
- 1/4 cup Pumpkin mousse
- 1 tsp rum extract
- 1/2 cup coconut cream or full fall coconut milk
Instructions
Vanilla Cake:
- In a bowl, mix flax meal and water. Let sit for 2 minutes. Add the rest of the ingredients under wet and mix well to combine.
- In another bowl, mix all the dry ingredients well. Add dry to wet and mix just till combined.
- Pour this thick batter onto greased 8-inch cake pan. Bake at pre-heated 365 degrees F for 35-40 minutes, until toothpick from the center comes out clean,
- Let the cake cool a bit, then remove from pan. Slice the cake into 2 and clean up the edges or the bottom if you like. You can make the cake a day early and leave it at room temperature in an airtight container.
Pumpkin Mousse:
- In a pan, heat almond milk at medium heat. Add agar powder to it and whisk well. Bring to a boil and cook for 5 minutes. Add warmed pumpkin puree, spices, salt, sugar, cornstarch, and vanilla extract and whisk well. Cook for 5-6 minutes so the cornstarch gets cooked. Let the pumpkin mixture set in the refrigerator for a few hours. It will be like a well-set gel.
- Blend the pumpkin gel with 2/3 cup coconut cream in a blender. Taste and adjust spice and sugar. Add 1/4 cup or more or less sugar if needed and blend. (To get coconut cream, refrigerate full-fat coconut milk cans for a few hours, then remove the accumulated cream from top).
Assembly:
- Spread this mousse between the 2 cake layers. Even it out, then wrap the cake in cling wrap and place in the 8-inch cake pan in the refrigerator for a few hours. Remove from refrigerator, unwrap and prep for frosting.
- I made the frosting with the remaining mousse, but you can make any fall spiced or plain frosting of choice.
- Blend the remaining mousse with about 1/2 cup coconut cream and rum extract until smooth.
- Evenly spread the pumpkin pie spiced coconut cream frosting on the cake on the sides and top. Sprinkle a little cinnamon or pumpkin pie spice on top through a sieve.
- Slice and serve, or just eat all of it.
- Or make the cake and the mousse and serve it up as parfaits.
Notes
- To get coconut cream, refrigerate full-fat coconut milk cans for a few hours, then remove the accumulated cream from the top.
- If you are like me, and would rather not do all the intricate set up with the cake layers and mousse and the frosting, you can serve this up as a parfait. Pumpkin cake
- You can make the vanilla cake a day early and leave it at room temperature in an airtight container.
- This cake recipe can be made corn-free by using arrowroot starch instead of cornstarch.
- You can make this recipe nut-free by using nut-free non-dairy milk.
- To get coconut cream, refrigerate full-fat coconut milk cans for a few hours, then remove the accumulated cream from the top.
- If you are like me, and would rather not do all the intricate set up with the cake layers and mousse and the frosting, you can serve this up as a parfait. Pumpkin cake parfaits just look different but taste just as good and are way quicker to assemble. Add some chunky crumbled pieces of the cake to a bowl, then top with a good dollop of the mousse and top with some cinnamony candied pecans and serve.
- You can make the vanilla cake a day early and leave it at room temperature in an airtight container.
- I made the frosting with the remaining mousse, but you can make any fall spiced or plain frosting of choice.
- This cake recipe can be made corn-free by using arrowroot starch instead of cornstarch.
- You can make this recipe nut-free by using nut-free non-dairy milk.
Nutrition Information
Show Details
Calories
295.42kcal
(15%)
Carbohydrates
40.73g
(14%)
Protein
3.02g
(6%)
Fat
13.44g
(21%)
Saturated Fat
5.88g
(29%)
Sodium
140.51mg
(6%)
Potassium
157.3mg
(4%)
Fiber
2.83g
(11%)
Sugar
25.48g
(51%)
Vitamin A
2383.08IU
(48%)
Vitamin C
0.86mg
(1%)
Calcium
50.41mg
(5%)
Iron
2.12mg
(12%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 29542 kcal
% Daily Value*
| Calories | 295.42kcal | 15% |
| Carbohydrates | 40.73g | 14% |
| Protein | 3.02g | 6% |
| Fat | 13.44g | 21% |
| Saturated Fat | 5.88g | 29% |
| Sodium | 140.51mg | 6% |
| Potassium | 157.3mg | 3% |
| Fiber | 2.83g | 11% |
| Sugar | 25.48g | 51% |
| Vitamin A | 2383.08IU | 48% |
| Vitamin C | 0.86mg | 1% |
| Calcium | 50.41mg | 5% |
| Iron | 2.12mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
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