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Pumpkin Mousse Cake with Spelt Vanilla Sponge

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.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: easy pumpkin cake recipe, mousse cake recipe, pumpkin mousse recipe
Servings: 12
Author: Vegan Richa

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
US Customary - Metric

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 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

Calories: 295.42kcal | Carbohydrates: 40.73g | Protein: 3.02g | Fat: 13.44g | Saturated Fat: 5.88g | Sodium: 140.51mg | Potassium: 157.3mg | Fiber: 2.83g | Sugar: 25.48g | Vitamin A: 2383.08IU | Vitamin C: 0.86mg | Calcium: 50.41mg | Iron: 2.12mg