Pumpkin Mousse Cake with Spelt Vanilla Sponge
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This vegan pumpkin mousse cake pairs a tender spelt vanilla sponge with luscious pumpkin mousse, creating an elegant yet allergen-friendly dessert. It's free of dairy, eggs, soy, and yeast. It's perfect for holiday tables where guests have dietary restrictions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 Tablespoons flaxmeal
- 1/3 cup warm water
- 3/4 cup ground raw sugar (2 Tbsp more for sweeter)
- 1/3 cup oil (use a combination of oils. I use half organic canola and half coconut)
- 1/3 cup coconut milk or almond milk
- 1 Tbsp vinegar (I used apple cider vinegar)
- 1.5 cup Spelt flour
- 2 Tbsps cornstarch
- 1.5 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 tsp vanilla extract
- 1/2 cup almond milk
- 1.5 tsp agar powder
- 3/4 cup pumpkin puree warm
- 1/2 cup ground raw sugar
- 1.5 tsp pumpkin pie spice (or add 1/2 tsp cinnamon & ginger, 1/4 tsp clove & nutmeg)
- 1 tsp vanilla extract
- a generous pinch of salt
- 1 Tbsp cornstarch mixed in 2 Tbsp water
- 2/3 cup coconut cream
- 1/4 cup ground raw sugar
- 1/4 cup Pumpkin mousse
- 1 tsp rum extract
- 1/2 cup coconut cream or full fall coconut milk
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 40m
- Sodium
- 176mg
- Total sugar
- 28g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 201mg
- Calcium
- 40mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 176MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.