Gluten-Free Baked Pumpkin Mousse Cake

42 Reviews
Published Oct 30, 2021 ∙ Kristina Stosek

This post may contain affiliate links, please see our privacy policy for details.

Jump to Recipe

This gluten-free baked pumpkin mousse cake with chocolate ganache is about to become your new favorite fall dessert. The grain-free crust has a delicate crunch, reminiscent of almond shortbread. The pumpkin mousse layer is luxuriously creamy and silky, practically melting in your mouth. Finally, the perfect finish – chocolate ganache drizzled over top. YUM!

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

The Ultimate Baked Pumpkin Mousse Cake

Introducing the very best baked pumpkin mousse cake, where rich flavors come together creating a melt-in-your- mouth silky pumpkin mousse cake.

Key Ingredients

This fall dessert features a blend of mascarpone and ricotta cheese, unsweetened pumpkin puree, sweetened condensed milk, eggs, almond and coconut flour, vanilla, and a medley of pumpkin spices.

The Secret Ingredient

What truly sets this pumpkin dessert apart is the addition of  orange zest. The fresh citrus flavor makes this cake outstanding! Another special dessert with creaminess you may enjoy is  Gluten-Free Strawberry Tiramisu.

pumpkin mousse cake

 

Crust Ingredients and Preparation

What You’ll Need

For the crust, gather the following ingredients:

  • Almond flour
  • Coconut or brown sugar
  • Coconut flour
  • Nutmeg
  • Baking soda
  • Salt
  • Butter
  • Egg

Mixing It Up

Combine all the ingredients to form a paste-like texture. Once mixed, spread the mixture evenly on the bottom of a springform pan.

Baking Time

Bake the crust for 10 minutes, and you’ll be rewarded with a texture reminiscent of an almond shortbread cookie. This delicious crust sets the perfect foundation for your pumpkin mousse cake!

almond crust for a cake

Silky Mousse Mixture

Key Ingredients

For the mousse, you will need two types of cheese: ricotta and mascarpone, and sweetened condensed milk. Together, they create a creamy texture while keeping the cake light and fluffy, and perfectly sweetened.

Flavor

Next, add in egg yolks, vanilla, freshly grated nutmeg, cinnamon, orange zest and unsweetened pumpkin puree to create that perfect pumpkin mousse flavor.

Grain-Free and Gluten-Free

This is a grain-free pumpkin mousse, the crust is made with almond and coconut flour. The subtle sweetness of almonds and coconut complements the pumpkin flavors perfectly!

ricotta, mascarpone, eggs, spices

 

 Achieving an Extra Light Mousse Texture

To enhance the lightness of the mousse, I added whipped egg whites. This key step ensures a fluffy texture that beautifully complements the creamy elements of the cake.

whipped egg whites added to cake batter in a bowl

 

Key Ingredient for Extra Creaminess

The sweetened condensed milk not only sweetens the cake but also ensures the mousse remains extra silky. Additionally, the orange zest is a must-have ingredient, adding a fresh, zesty flavor that brightens the entire dessert.

baked pumpkin mousse cake in a springform pan

 

Baking the Pumpkin Mousse Cake

  • Pouring and Baking: Pour the batter into the springform pan over the pre-baked crust. Bake for 1 hour and 20 minutes, or until the cake is puffed up with set edges, while the center remains soft but not jiggly.
  • Preventing Over-Browning: If the cake begins to brown after about an hour, loosely cover the pan with aluminum foil to prevent over-baking.
  • Cooling Process: As the cake bakes, it will rise and then sink slightly as it cools. To cool the cake perfectly, open the oven door about 6 inches and allow it to cool completely inside. This gentle cooling process helps maintain its texture and prevents cracking.

 

Optional Chocolate Ganache

While the chocolate ganache is optional, it’s incredibly easy to make and takes the pumpkin mousse cake to another level of indulgence.

  • Ingredients Needed: You’ll need good quality gluten-free chocolate or chocolate chips, along with cream.
  • Simple Preparation: To prepare the ganache, melt the chocolate with the cream in a double boiler. Once combined, it’s ready to use!
  • Drizzle to Taste: Feel free to drizzle as little or as much ganache as you like over the cake, adding a rich, decadent finish that beautifully complements the pumpkin flavors.

 

a slice removed from a grain-free pumpkin mousse cake

Chocolate and Pumpkin: A Perfect Pair

Chocolate and pumpkin make a fantastic combo, but if you prefer, you can easily replace the chocolate ganache with whipped cream. For an even more decadent treat, why not use both? 

Baker’s Notes

There’s nothing hard or complicated about this grain-free pumpkin mousse cake. In fact, it’s quite easy to prepare—just a bit of mixing and chilling.

Make sure all the ingredients are at room temperature! This is crucial for achieving the best texture in the baked mousse cake.

Plan Ahead

Since the baked mousse cake needs to chill, be sure to plan ahead. Keep the dessert refrigerated until you’re ready to serve for optimal freshness and flavor!

MORE GLUTEN-FREE PUMPKIN RECIPES TO EXPLORE

Grain-Free Pumpkin Pie Bars

Gluten-Free Pumpkin Chocolate Fudge Bread

Grain-Free Dairy-Free Pumpkin Pie

Gluten-Free Chocolate Pumpkin Cake with Ganache

Gluten-Free Pumpkin Cheesecake Snickerdoodle Crumb Bars

Salted Caramel Chai Pumpkin Cheesecake – Gluten Free

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

Recipe Review: Gluten-Free Baked Pumpkin Mousse Cake

This Gluten-Free Baked Pumpkin Mousse Cake is a blend of fall flavors capturing the essence of fall. The creamy pumpkin mousse, infused with warm spices and a hint of orange zest, pairs beautifully with the almond shortbread crust. Topped with rich chocolate ganache (or whipped cream), each bite is memorable.

The recipe is straightforward and easy to follow, making it suitable for bakers of all skill levels. Just remember to allow time for chilling to achieve the right texture. Overall, this dessert is a must-try for pumpkin lovers and a showstopper for any gathering!


Gluten-Free Baked Pumpkin Mousse Cake

42 reviews
Published Oct 30, 2021 · Kristina Stosek
Prep Time:
20 min
Cooking Time:
80 min
Serves:
10

Ingredients

CRUST
1 cup (112 g) blanched almond flour
1/4 cup coconut or brown sugar
1 Tbsp. Coconut flour
1/4 tsp. GF ground nutmeg
1/4 tsp. Baking soda
1/4 tsp. Sea salt
1/4 cup melted unsalted butter
1 large egg at room temperature, whisked
MOUSSE LAYER
16 oz. (2 cups) whole milk ricotta cheese, at room temperature
8 oz. (1 cup) mascarpone cheese, at room temperature
14 oz. sweet condensed milk
2 tsp. Grated orange zest
6 large eggs, at room temperature, separated
1 1/2 tsp. Pure vanilla extract
3 Tbsp. Coconut flour
1 tsp. GF ground cinnamon
1/4 tsp. GF ground nutmeg
15 oz. unsweetened pumpkin puree
CHOCOLATE GANACHE GLAZE (optional)
1/2 cup cream
2/3 cup (4 oz.) GF chocolate chips or good quality chocolate bar, roughly chopped

Instructions

  1. Preheat oven to 350 F
  2. For the base, in a medium bowl, mix dry ingredients, add butter and egg and mix to form a thick paste. Spread the paste on the bottom of a 10-inch springform pan lined with a circle of parchment paper and bake for 10 minutes
  3. Remove from the oven and cool
  4. MOUSSE LAYER
  5. Reduce oven temperature to 325 F and place a pan with about 2 inches of water on the bottom rack. The moisture will minimize the cracking of the cake
  6. In a large bowl, using a handheld whisk, mix the first nine ingredients (ricotta to nutmeg) until combined. Stir in pumpkin evenly through the mixture and set aside for 10 minutes
  7. In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form. Using a spatula, gently fold the egg whites into the pumpkin mixture until combined
  8. Pour batter into the springform pan over the crust and bake for 1 hour and 20 minutes. Bake until cake is puffed, edges feel set, the center is still soft but not jiggly. The cake may start to brown after about an hour. To avoid this, loosely cover the pan with foil paper. The cake will rise while it's baking and sink a little as it cools. Open the oven door about 6 inches wide and allow the cake to cool completely in the oven
  9. Once the cake has cooled, refrigerate it for a minimum of 6 hours or overnight. To remove the cake from the pan, run a sharp knife between the cake and the sides of the pan, release the latch and lift the cake free
  10. THE CHOCOLATE GANACHE GLAZE (optional)
  11. Using the top of a double boiler, melt the chocolate and cream together, occasionally stirring until the chocolate melts. Set aside to cool for 15 minutes. The glaze will thicken as it cools. Decorate the cake.

Nutrition Info

  • Nutritional Information Per Portion 1/10 | Calories: 320 |
Protein: 8g |
Carbohydrates: 30g |
Dietary Fiber: 2g |
Sugars: 14g |
Total Fat: 20g |
Sodium: 150mg | Note: This calculation is approximate and can vary based on specific brands and variations in ingredient quantities.

Add a Rating

Select a recipe rating

Leave a Comment

Comments

  1. Sheryl

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

  2. Kristina

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

  3. Alene

    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!

  4. Kristina

    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.

Latest Recipes

See all recipes