Pumpkin Mousse Cake for pumpkin everything season!
Where almost the entire cake is thick creamy pumpkin mousse
Except for 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!
My pumpkin mousse recipe is so creamy and light
Just like an authentic mousse recipe should be.
As you can see it is perfectly stable so it holds up it’s integrity as an stunning entremet cake.
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE!
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Notes for Success:
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
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
In the video I made a small 5″ Pumpkin 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 mess free easy to unmold cake with perfect smooth sides for glazing
Fresh pumpkin has a much higher liquid content so canned is best for this recipe
Yield: 10-ppl
Pumpkin Mousse Cake
Prep Time
1 hour 30 minutes
Cook Time
25 minutes
Total Time
1 hour 55 minutes
Ingredients
For the Pumpkin Mousse
- Raw Cashews Soaked 2 cup (300g)
- Canned Pumpkin 2 cups (454g) *see notes
- Cocoa Butter OR White Chocolate ½ cup (113g)
- Canned Full Fat Coconut Milk 1 cup (237ml)
- Confectioner’s Sugar 2 cups (240g)
- Aquafaba liquid ½ cup (120ml)
- Agar ½ teaspoon
For the Garnish
- Chopped Toasted Pecans ½ cup
Instructions
- Soak the cashews for the mousse recipe overnight or do a quick soak method by bringing them to a boil in a small sauce pot with water just to cover, turn off heat and let stand for 30 minutes to soften, then drain & reserve
- First prepare just half recipe of the gingerbread cake recipe as per the instructions on that recipe & bake it in a greased & parchment lined 8″ cake pan
- Next prepare the ganache recipe & let it cool to room temperature
- Set up your springform pan or cake mold with acetate cake strip and place it on a sheet pan or cake board
- Place the cooled gingerbread cake into the bottom of the mold
- 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 or white chocolate through the feed tube and continue processing for another 15 seconds
- Transfer to a large mixing bowl
- Whip the cooled aquafaba with a balloon whip attachment to stiff glossy peaks and then fold into the pumpkin mixture
- Pour into the prepared mold on top of the gingerbread cake and refrigerate until set at least 5 hours or overnight.
- Unmold the cake & then ice the cold set pumpkin mousse cake with cool but still pour able ganache
- Garnish with pecans & optional pumpkin buttercream
Notes
**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
