Pumpkin Mousse Cake with Vanilla Spelt Sponge. Vegan Recipe

All set up for Thanksgiving? I am not set either ;).Then lets make this Mousse Cake!

This gorgeous cake is just the right sweet, uses mostly whole ingredients and is a beautiful addition to the harvest menu. The cake is Vanilla Spelt somewhat Sponge. the middle layer is Pumpkin Pie Spice Pumpkin and Coconut Cream Mousse. The frosting is leftover mousse whipped up with more coconut cream, rum extract and then topped with cinnamon. This cake is gooood. My not much dessert eating hubbs finished his entire big slice in one go!


If you are like me, and would rather not do all the intricate set up with the cake layers and mouse and the frosting, you can serve this up as a parfait. The parfait just looks different but tastes even better and no hassle of worrying about the cake layer set up, the frosting and such. 

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.




Someone is trying to keep her eyes open while finishing up this post :) I think i am going to take a nap and then get back into the kitchen to make some lasagna. 

We(me and hubbs) did not grow up here in America. We started celebrating thanksgiving only in the past few years and the food served or made was not really traditional. With all the festivities in the air, the holidays have been becoming a bigger affair at our home in the past few years. And since we and more people around us and you all are choosing to eat all or mostly plant-based, that means the need for plant-based options. So here comes this cake! 


I mean really, I grew up eating pumpkin in savory indian subzi form. It is amazing to discover so many ways to use it. I am not an intricate dessert baker. I like easy and less sweet fix ups. It is a known fact by now that i would rather cook savory and eat it all:). But there is always room to grow. 


And grow I did! The layers of cake and warm spiced pumpkin mousse and the light airy coconut cream frosting. yum! Pardon the messyness.



For the next event, I might try this Raspberry White chocolate Mousse cake. It is quite an extensive recipe, but the result look too delicious and gorgeous.


Other Easy Fall Dessert options and main, sides, soups, breakfast ideas for Thanksgiving at This Mega Thangsgiving round up! 


Today, I am sending gratitude and love to anyone trying a Vegan Thanksgiving this year. You are a hero to animals and to me!! Happy Thanksgiving you all.



Steps:

Make the cake batter and pour into 8 inch pan.




Bake until well done. Remove form pan when cool. Clean the edges or level it. slice into 2. 




Make the Pumpkin mousse. 




Let it set for a few hours, then blend the gelled up mousse with Coconut cream. 




Layer the cream between the cake slices. 




Wrap tightly in cling film and let set for a few hours. 

Even out the mousse layer, then make the frosting with the remaining mousse and coconut cream.
Frost it evenly. Sprinkle a light cinnamon coating on top through a sieve. 



Cut up and eat every little bit. 




Pumpkin Mousse Cake with Spelt Vanilla Sponge

Allergen Information: Free of Dairy, egg, soy, yeast.Can be made corn-free by using arrowroot starch. Can me made nut-free with a non nut non dairy milk

Makes an 8 inch by 2.5 inch layer cake.

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

Method:
Vanilla Cake:
In a bowl, mix flaxmeal 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 frm 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 pumpkim 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. 




This cake is being shared at Ricki’s wellness weekend, allergy free Wednesdays

Comments

  1. says

    i haven’t had sponge cake in years! it looks so moist and the frosting looks so sweet and creamy. for a lady who is fairly new to thanksgiving, you really knocked it out of the park!

  2. says

    Wow, beautiful cake Richa! Pumpkin mousse sounds incredible and I might just make that to eat on its own :)
    I’ve had that Raspberry White Chocolate Cake bookmarked for ages, I’m still waiting for the right occasion to make it.

  3. says

    My family used to celebrate Thanksgiving during my early childhood with other families, but after hitting my teens, Thanksgiving slowly died away. After meeting my partner, Thanksgiving is celebrated again, filled with vegan food! What a gorgeous cake, I love mousse fillings, the cake reminds me of Swiss rolls I used to have! Happy Thanksgiving, Richa to you, your hubby, your adorable dog, and your parents!

    • says

      I have not tried a gf version. You can use any gluten-free all purpose flour blend which has starches and gum. Also, substitute half of the milk with non dairy yogurt.

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