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
- 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.
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
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.
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,