Gluten-Free Baked Pumpkin Mousse Cake

Published on Oct 30, 2021

  by   Kristina Stosek

5 reviews

Prep Time: 20 minutes Cook Time: 80 minutes Serves: 10
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Pumpkin lovers, this gluten free baked pumpkin mousse cake with chocolate ganache is for you! The best part, this dessert is grain free and gluten free and tastes exceptionally delicious.


baked pumpkin mousse cake, gluten-free, grain-free


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.


pumpkin mousse cake


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, the 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.

baked pumpkin mousse cake recipe details

For the crust you will need, 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 crust is then baked for 10 minutes.

It crust tastes just like an almond shortbread cookie.


almond crust for a cake

How to make the pumpkin mousse layer?

You will need two types of cheese, ricotta and mascarpone. Both add to the creaminess and keep the cake light. Then, you will need egg yolks, vanilla, freshly grated nutmeg and cinnamon and unsweetened pumpkin puree.

This is a grain-free pumpkin mousse, so this is why we replaced regular gluten free flour with grain-free healthy coconut flour.


ricotta, mascarpone, eggs, spices


For an extra light mousse texture add whipped egg whites 

whipped egg whites added to cake batter in a bowl


I used sweetened condensed milk to sweeten the cake which also keeps the mousse extra silky. The orange zest is a must to add fresh flavor to the cake


baked pumpkin mousse cake in a springform pan


And finally, I added whipped egg whites. This is what will keep the baked mousse super light and airy.


stirring chocolate ganache in a bowl with a spatula

How to make chocolate ganache for pumpkin mousse cake?

The chocolate ganache is optional. However it is super easy to make and it elevates the pumpkin mousse cake to another level. 

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. 


overview of pumpkin mousse cake drizzled with chocolate ganache


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 pumpkin mousse cake. In fact, it is easy, just some mixing and chilling.


a slice removed from a grain-free pumpkin mousse cake

bakers notes

All the ingredients must be at room temperature! This baked mousse cake needs to chill, so plan ahead. And be sure to keep the dessert refrigerated until ready to serve.


a slice of pumpkin mousse cake on a plate with a spoon


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!

Leave a Comment


Alene, although I have only used coconut flour in this recipe, if I were to replace it, I would use equal amount of cassava or rice flour. Please let us know how it turns out, thank you.


I can't eat coconut right now. I would love to make this though. For the crust, maybe I can use a little tapioca flour? For the mousse layer, I'm not sure at all how to replace it. Can I even do that? Thank you!


I am so happy to hear that Sheryl, thank you!


I made this pumpkin mousse cake yesterday, OMG it is so good. A big thank you Kristina, you are the best!!!

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