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Pumpkin Mousse Cake
This cake adds a little glamour to your fall festivities! A light, dreamy pumpkin mousse tops our favorite Cinnamon Dexscotti™ carrot cake.
Course Dessert
Cuisine Gluten-Free, Vegan
Keyword Cake
Prep Time 20 minutes
Cook Time 35-40 minutes
Passive Time 1 1/2 hours
Servings
10" round cake
Ingredients
Carrot Cake
Course Dessert
Cuisine Gluten-Free, Vegan
Keyword Cake
Prep Time 20 minutes
Cook Time 35-40 minutes
Passive Time 1 1/2 hours
Servings
10" round cake
Ingredients
Carrot Cake
Instructions
Carrot Cake
  1. Preheat oven to 350 degrees. Grease and line the bottom of a 10" round springform pan with parchment paper.
  2. In a bowl combine the wet ingredients.
  3. Add the shredded carrots and mix until fully combined.
  4. Add the Cinnamon Dexscotti™ Baking Mix and combine, being careful not to over mix.
  5. Pour into prepared cake pan and bake 35-40 minutes. Allow the cake to cool in the cake pan before topping with the pumpkin mousse.
Pumpkin Mousse
  1. In a saucepan combine the oat milk, agar agar and vanilla extract. Whisk to break up any lumps and bring to a boil for two minutes.
  2. In a food processor add pumpkin puree, brown sugar, yogurt, and spices. Blend until combined and smooth.
  3. In a stand mixer, whisk the aquafaba on low until frothy. Slowly add the raw sugar and beat on medium/high until stiff peaks form.
  4. In a saucepan, bring the pumpkin mixture to a medium heat and slowly add the agar agar mixture. Stir to combine.
  5. Slowly add the pumpkin/agar agar mixture to the whipped aquafaba and whisk on low to combine fully.
  6. Once the carrot cake is cool, line the 10" pan with an acetate cake collar. Pour the pumpkin mousse into the cake pan and refrigerate until the mousse sets, at least one hour.