Gluten-Free Baked Pumpkin Mousse Cake
Pumpkin lovers…this one is for you.
There really are no words for this Gluten-Free Baked Pumpkin Mousse Cake other than incredible. The base is like an almond shortbread cookie, the cake layer is the creamiest, silkiest, pumpkin mousse, and the top is a drizzle of chocolate ganache. Could it get better? I think not.
The very best baked pumpkin mousse cake. Mascarpone and ricotta cheese, unsweetened pumpkin puree, eggs, coconut flour, vanilla, pumpkin spices and…..what sets this pumpkin dessert apart from most, orange zest. The orange flavour adds freshness making this pumpkin mousse cake out of this world!
And did I mention a drizzle of delicious chocolate ganache? OMG, this Holliday cake is a roll your eyes back kind of gluten-free dessert. Another Holliday dessert you may enjoy is the Gluten-Free Strawberry Tiramisu.
Let me show you step by step how easy it is to make this baked pumpkin mousse cake.
The base; almond flour, coconut or brown sugar, coconut flour, nutmeg, baking soda, salt, butter and one egg. Everything is mixed together to a paste-like texture and spread on the bottom of a springform pan. The base is then baked for 10 minutes. It tastes just like an almond shortbread cookie.
For the mousse layer, I used two types of cheese, ricotta and mascarpone. Both added to the creaminess and kept the cake light. Then, egg yolks, vanilla, freshly grated nutmeg and cinnamon and unsweetened pumpkin puree. To keep the mousse grain-free, healthy coconut flour.
I used sweetened condensed milk to sweeten the cake to keep the mousse extra silky and orange zest for a fresh flavour.
And finally, I added whipped egg whites. This is what will keep the baked mousse super light and airy.
For the chocolate ganache, the easiest thing to make and is optional. You will need good quality gluten-free chocolate or chocolate chips and cream. Melt the chocolate with the cream in a double boiler, and the ganache is ready. You can drizzle as little or as much as you like over the cake.
Chocolate and pumpkin are a great combo, but you can replace the chocolate ganache with whipped cream if you prefer. Or, use both, so good!
There is nothing hard or complicated about this grain-free mousse cake. In fact, it is easy, just a lot of mixing and chilling.
All the ingredients must be at room temperature! This baked mousse cake needs to chill, so plan ahead. And be sure to keep it in the fridge until ready to serve.
No matter what the Holliday is, this chilled creamy baked pumpkin mousse cake is one that I would definitely add to the list of gluten-free desserts. Enjoy!
*As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please check out my sponsorship and disclosure policy page for more details
Leave a Comment
Add a Rating
Chai Pumpkin Cake with Spiced Buttercream Frosting (Gluten-Free)
This is a double layer gluten-free chai pumpkin cake with spiced buttercream frosting. The cake is nothing short of deliciousness! I am very excited how this cake turned out, it’s truly a Thanksgiving dessert. I know traditionally it is pumpkin pie or pecan pie, but this year I wanted to go all out, so I […] Read More
Gluten-Free No Bake Chocolate Pumpkin Pie
This Gluten-Free No-Bake Chocolate Pumpkin Pie is like no other! The crust is made with walnuts, pure cocoa, a splash of coconut oil, and to sweeten the crust up only healthy Medjool dates. The filling itself is so chocolaty and delicious, with a hint of pumpkin flavour and classic pumpkin spices, you will love it! […] Read More
Gluten-Free Pumpkin Chocolate Fudge Bread
Welcoming the cooler weather with a Gluten-Free Pumpkin Chocolate Fudge Bread…better than from bakery. Moist pumpkin bread oozing with chocolate, sweetened with maple syrup, pumpkin pie spices and topped with chocolate sauce. Perfect for autumn weekends to enjoy! this isn’t your average pumpkin bread… This pumpkin chocolate fudge bread is better than what […] Read More