This Vegan Pumpkin Spice Mousse Cake is a stunning 3-layer dessert with a pumpkin spice cake, spiced pumpkin mousse, whipped cream topped with cream pumpkins, it’s a total show stopper! It’s also served with a pumpkin iced slushi on the side – keep reading to learn how to make both desserts.
This creamy dessert has been made in collaboration with Ninja kitchen UK. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Pumpkin Spice Mousse Cake
Indulge in the cosy flavours of autumn / fall with this decadent three-layered Vegan Pumpkin Spice Mousse Cake, a show-stopping dessert that’s as beautiful as it is delicious. Each layer offers a scrumptious flavour and texture from a moist spiced pumpkin cake base, a smooth pumpkin spice mousse center, to a light and creamy whipped cream, with whipped cream pumpkins on top. Perfect for cozy nights in, autumnal gatherings or holiday celebrations, this sweet and elegant treat captures the warmth and comfort of the season in every single bite. Whether you’re a pumpkin lover or simply craving something delicious, this mousse cake is sure to impress.
Looking for more pumpkin recipes? Check out my:
- Vegan Pumpkin Spice Tiramisu
- Vegan Pumpkin Spice Cupcakes
- Viral Vegan Pumpkin Spice Cake
- No-Bake Vegan Pumpkin Truffles
- Baked Vegan Pumpkin Spice Cheesecake
- Easy Vegan Pumpkin Pop Tarts
- The Best Vegan Pumpkin Pie
Why you’ll love this recipe
- 100% vegan – this recipe is made without eggs or dairy, or any animal derived ingredients!
- Classic pumpkin spice flavour – warm notes of cinnamon, nutmeg, and all spice in every single bite.
- Three tasty layers – spiced pumpkin sponge cake base, creamy pumpkin mousse, and light whipped cream topping, delicious!
- Super light and airy texture – Ultra smooth and perfectly creamy.
- Seasonal – ideal for autumn / fall gatherings, holidays, or cozy nights at home.
- Beautiful presentation – topped with piped pumpkins, perfect for special occasions.
- Make-ahead friendly – dessert stores well in the fridge, saving time!
- Easy to make: Simple preparation steps ensure that you can create this delightful dessert with ease, great for any skill level!
- A crowd favourite – even non-vegans wont be able to tell its vegan! It’s absolutely scrumptious!
Layers to a vegan pumpkin spice mousse cake
This Vegan Pumpkin Spice Mousse Cake features three perfectly balanced layers that celebrate the flavours of autumn / fall. Below is a quick overview of the layers, full recipe is in the recipe post at the bottom of the page.
- Cake base
The cake is a my go-to vegan sponge, easy to make and can be made in one bowl, with added pumpkin puree and spices to give the cozy notes of a classic pumpkin pie. It’s the perfect base for the duo cream topping.
- Pumpkin mousse
The middle layer is a smooth, airy pumpkin mousse that adds a creamy contrast and deepens the pumpkin flavour, as well as adding a gorgeous orange ombre effect. The orange colour comes from the pumpkin puree.
- Cream
The top of the dessert is a thick layer of whipped cream, topped with a dusting of ground spices. The light cream compliments the rich spices of the previous layers and adds height.
- Decorations
The dessert is topped with a light dusting of spices, nd mini whipped cream pumpkins (these are optional, but show what flavour the dessert is, and also looks so cute).
Pumpkin Spice Mousse FAQ
- Can this be made gluten-free? You can swap the flour in the cake base for a high quality gluten-free flour. The only change, it may make the cake more crumbly / a-little gritty.
- Why didn’t my mousse set? The main cause is not having the right cream. The cream you use is crucial to a mousse texture which sets firm. The only cream I would recommend for this recipe is The Coconut Collaborative Double Cream. This is the thickest dairy-free / vegan cream and it’s delicious. If you find a similar vegan whipping cream to those specifics, use that!
- How to get even layers of mousse? In order to get clean, clear layers of mousse, you want to chill each layer before adding the next on top.
- Cutting the mousse: You’ll want to use a sharp flat knife to slice this cake into servings. Don’t use a serrated knife of it could catch on the cake crumbs and create lines throughout the mousse slice. You can also gently heat up the flat knife in some warm water, wipe clean then cut. This will result in super neat slices.
Serving the pumpkin spice mousse cake
This mousse cake is perfect served on its own as the flavours shine, but it can be even better when served with some sides, listed a few options below:
- Caramel Sauce: Drizzle caramel over the slides before serving to add extra sweetness and gooeyness. Get my vegan caramel sauce recipe here!
- Ice-cream: Serve with a scoop of some dairy-free ice-cream, my personal favourite combo is vanilla as it lets the pumpkin flavours shine.
- Dark chocolate: Melt some dark chocolate and drizzle over slices. The richness compliments the sweetness of the cream and spices of the cake!
- Seasonal drink on the side: Serve alongside a seasonal drink, i served mine with a pumpkin slush (recipe, ingredients and method below).
- Fresh fruit: Add sliced pears, figs, or roasted apples on the side for a naturally sweet and seasonal contrast.
How to make a pumpkin slushi (in the Ninja Slushi Maker)
This is one of the most delicious drinks to enjoy this autumn, its like a hug in a mug! Warm spices, paired with the earthy pumpkin all mixed with creaminess! If you love pumpkin / pumpkin spice… this ones for you! GRAB YOUR OWN NINJA SLUSHI MAKER HERE! TIP: Before making the slush, make sure ALL chilled ingredients are chilled, like the milk.. otherwise it won’t slush! Ingredients for the pumpkin slushi:
- 450ml of dairy-free milk (chilled)
- 110g of pumpkin puree
- 70g of maple syrup
- 160g of vegan condensed milk (I use Natures Charm Condensed Oat Milk)
- 2 teaspoons of pumpkin spice mix
- In a large mixing bowl, whisk together all of the ingredients to break up any lumps. Whisk until fully combined and smooth.
- Pour the mixture into your Ninja Slushi Machine. Press the milkshake button on the Ninja Slushi.
- Allow the machine to process. Let the machine run for at least 20-45 minutes, depending on the temperature of the liquid. You’ll begin to see the mixture thicken up and ‘slush’.
- Once complete, place a mug or a glass under the serving spout and pull the handle to dispense out the delicious pumpkin slushi / milkshake.
- Top with some dairy-free whipping cream and sprinkle of pumpkin spice (optional, but delicious).
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Pumpkin Mousse Cake
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
How to make the fluffiest vegan pumpkin spice mousse cake, with a moist spiced pumpkin sponge, pumpkin mousse and whipped cream! Vegan, No-Egg, No-Dairy!
Ingredients
Ingredients for the cake
- 240ml of dairy-free milk (soya milk works best)
- 1 teaspoons of apple cider vinegar
- 210g of self raising flour
- 150g of caster sugar
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of bicarbonate of soda
- 2 – 3 teaspoons of pumpkin spice mix
- 60ml of sunflower oil
- 1 tablespoon of pumpkin puree
Ingredients for the pumpkin mousse
- 220ml of dairy-free whipping cream
- 2 tablespoons of pumpkin puree
- 2 teaspoons of pumpkin spice mix
Ingredients for the cream
- 220ml of dairy-free whipping cream
- Orange food gel
- Brown food gel
- 2 tablespoons of pumpkin spice (for dusting)
Instructions
Method (pumpkin spice cake)
- Preheat your oven to 180°C fan and line a 8 inch loose base / push up cake tin with greaseproof paper.
- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
- In a large mixing bowl, sift the flour, sugar, baking powder, bicarbonate of soda and pumpkin spice mix. Mix well to combine.
- Add the oil into the ‘buttermilk’ along with the pumpkin puree and whisk to combine.
- Add the wet ingredients into the dry ingredients and mix.
- Pour the batter into the lined cake tin. Make sure to tap the tin on the worktop to remove any air bubbles.
- Pop the cake into the centre of the preheated oven and bake for around 25-30 minutes. You will know it’s done when you put a knife or skewer in to the centre of the cake and it comes out clean and it’s springy to the touch.
- Place the cake on a cooling rack and allow to cool fully in the tin, as we’ll be layering the mousse in the tin.
- To store, cover the top of the cake with some grease proof paper then place in a sealed container while in the tin. I like to store the cake overnight so its 100% cool before adding on the cream layers.
Method (pumpkin mousse)
- Add the whipping cream into a stand mixer fitted with balloon whisk attachment. Whip the cream on high speed for 5-8 minutes or until it holds a stiff peak. The Coconut Collaborative double cream will whip up very thick! Add in the pumpkin puree and pumpkin spice, whip up on high speed until thick and creamy.
- Spoon and spread the thick pumpkin layer to the cake base. Chill in the fridge before adding on the next layer on top.
Method (cream layer and toppings)
- In a stand mixer add in the whipping cream and whip until thick and holds a stiff peak.
- Remove a few tablespoons of the cream and transfer into a small bowl (you’ll want to colour 3/4 of the transferred cream with orange food gel and the small amount of cream with some brown food gel). This is to make the pumpkin cream decorations.
- Spoon and spread the plain white whipped cream on top of the pumpkin mousse in an even layer.
- Dust the entire dessert with some pumpkin spice (optional).
- Add the orange cream into a piping bag fitted with a medium sized star tip nozzle. Pipe the base of the pumpkins around the top edge of the dessert. Add the brown cream to a piping bag and snip off a small top. Pipe on each pumpkin stalk.
- Chill the dessert in the tin overnight in the fridge.
- Once the dessert looks set, carefully use the loose base of the tin to push the dessert out of the tin and onto a serving plate, carefully peeling away any grease proof paper.
- Use a knife sharp knife to cut the cake into servings. Perfect served with a drizzle of vegan caramel sauce!
- Serve and enjoy.
- Any questions, leave in the comments below and I’ll get back to you!
Notes
To store: You want to keep the mousse chilled, so store in a air tight / sealed container in the fridge. Enjoy directly from the fridge. Best enjoyed within 2-3 days of making.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Cakes and layer cakes
- Method: Baking
- Cuisine: American
