Fall inspired mousse cake. A layer of spiced hazelnut cake topped with a pumpkin butter mousse and milk chocolate mousse.
It is funny how this recipe came about. Our original intention was to make a layered fall smores cake. Well our “graham” cake part did not come out as planned, but this recipe still tasted amazing. So we thought you all might enjoy it too.
Mousse style cakes have been types of cakes we have always enjoyed growing up. Particularly chocolate layered mousse cakes. Our fall inspired triple layer cake might be more adult like with all the spice flavors coming together while this cake being not too sweet. We feel it is a great balance of flavor on each layer that just melts in your mouth with each bite!
Pure2raw recipe: Triple Layer Cake(raw, gluten-free, vegan, soy-free, low-sugar)
prep-time: 10-12 minutes
makes a 6 inch cake
Crust ingredients:
- 3 tablespoons mesquite
- 3 tablespoons flaxmeal
- 10 tablespoons hazelnut meal (or any nut flour)
- 1 teaspoon vanilla
- 2 tablespoons yacon syrup (or agave, maple, or honey)
- 1 tablespoon coconut oil
** if you do not have mesquite then just use more hazelnuts.
Directions:
Place all ingredients into a food processor and pulse till combined. Batter will be thick and a little sticky.
Press into a small pie or 6 inch cake pan. We used a 6 inch springform pan.
Next make your middle layer.
Middle Pumpkin Layer Ingredients:
We used our easiest pumpkin butter (made from just coconut butter and pumpkin puree and stevia)
once pumpkin layer is blended in blender pour your easy pumpkin butter on top of your crust in the pan.
next make the top layer.
Top Layer- our ‘milk’ chocolate layer ingredients:
- 1/2 cup cashews pieces
- 1/2 cup irish moss paste*
- 1/4 cup water
- 2 tablespoons lucuma powder**
- 2 tablespoons cocoa
- 15 drops liquid stevia ( or 2 tablespoons of maple syrup)
- 1 tablespoon vanilla
*if you do not have irish moss paste then we recommend doing a total of 3/4 cup cashew pieces and 1/4 cup coconut oil or coconut butter. we love our irish moss because it provides great texture to this cake and helps reduce the amount of nuts needed. we all love our healthy fats but even a lot of nuts can be a little too much.
** if you do not have lucuma powder then replace more cocoa or coconut flour, just be aware it could change the texture of mousse
Directions:
Place all milk chocolate layer ingredients into a blender (or food processor but blender does better) and blend till smooth and creamy. Adjust any sweetness to your liking.
Once final layer is all blended pour your milk chocolate layer on top of your pumpkin layer in the pan.
Set in freezer for about 1-2 hours then place in refrigerator. And store in refrigerator till ready to eat.
Enjoy at room temperature.
this mousse cake requires no baking! so a quick and easy cake that is gluten free, vegan, and raw.
well semi-raw, as the pumpkin is cooked, but you could easily use raw pumpkin if you prefer to keep it all raw.
we were surprised by this cake! by how much we loved all the different textures and flavors together.
the bottom cake was rich and flavorful. the first mousse layer -pumpkin butter, well that speaks for itself. and what really surprised us was our milk chocolate mousse layer. to us it really reminded us of milk chocolate. we prefer dark and more bitter chocolate things, but this was a wonderful treat. since it reminded us of milk chocolate we decided to call it our milk chocolate mousse layer, we know we are so creative.
every layer had it’s own flavor, but when together they complemented one another perfectly.
Our raw gluten free triple layer mousse cake was a big hit and we hope you enjoy it as much as we did. We kept going back for more. So delightful and so unexpected.
Twins Question: Do you like mousse style cakes? Do you like milk chocolate or dark chocolate? Do you ever make something that turned out to be unexpected but tasted amazing?
till next time,
xoxo
L&M
{ 12 comments… read them below or add one }
Oh yay!! This looks amazing, Lucina is my favorite thing to bake with- so glad to have a new recipe!! But if you guys still have the inclination To make
Sorry! Glitchy Internet
would love a s’mores cake too 
Lauren recently posted..The 5 Tibetan Rites
Lauren promise one day we will make a smores cake
That looks so good and so professional!
Rebecca @ Naturally Healthy and Gorgeous recently posted..Antioxidant Tuesdays-Prunes
thanks Rebecca!
This sounds amazing because yes, I love loveee mousse and that texture of desserts. They always seem much more rich and decadent than a dry cake to me. And I love dark chocolate, my taste buds have completely changes, I nearly can’t stand the sweetness of milk chocolate anymore!
I would love a slice of this!!
Lauren recently posted..Christmas Eve and Christmas Day
you got it girl
next time we will save you one!!
well i am glad it turned out the way it did! Yummy mousse cake to me. Layers are the best too.
lindsay recently posted..Travel Talk Tuesday
Oh wow, this looks wonderful! Thank you for the recipe and the directions “how to” I would love to do this for an upcoming party I am attending
Tessa @ Amazing Asset recently posted..WIAW- Holiday and Challenges Edition
Wow–yummy, simple and so beautiful! I love mousse textures, esp with irish moss. I’m a dark choc girl, but I can enjoy raw/vegan “milk” chocolates too (hate “real” milk choc)–I bet this would work with carob also.
love
Ela
Ela recently posted..Beauty and Humor, and Coconut Whiskey
that is a lovely cake.. i am loving the pumpkin and chocolate layers!
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