Pumpkin Mousse Cake (No-Bake, Vegan, Gluten-free, Grain-free, Paleo)

I’ve decided to remake and reshoot some of my older recipes and this Pumpkin Mousse Cake was one of the first recipes that came to mind. Mainly because it’s fall and pumpkin season; but also because it’s absolutely delicious and deserves its own spot on the blog.

It’s one of those fool-proof recipes that take you less than 30 minutes to prepare. There’s no baking involved, which is good news for those of us who dread the falling of a perfectly-risen cake after it comes out of the oven (Ever been there? So frustrating!).

All you have to do is blend the crust, then blend the mousse, pour it on top, and freeze. The ingredients are simple, wholesome, and compliant with most of the dietary restrictions out there. It’s gluten-free, grain-free, Paleo, dairy-free, and vegan, without sacrificing the taste!

I made it again last week for my family and everyone raved about it. It’s hard to believe there’s no cream in there given how thick and creamy the texture is! The not-so-secret ingredient is soaked cashews. It’s best to soak them for at least 2 hours so they get soft and super smooth when blended. If you forget to soak the cashews, however, you can cover them with hot water for at least 15 minutes to soften them up.

I topped the cake with pecans (cause there’s just something magical about pumpkins and pecans together!) and served it with a dollop of plain Greek yogurt mixed with vanilla. Divine! Hope you get to try it soon! Enjoy and don’t forget to share your results with me on Instagram or Facebook @nutriholist #nutriholist. XO

Watch How To

Pumpkin Mousse Cake

Serves 10-12

Ingredients

Crust

• 2 cups pecans
• 2 tablespoons coconut oil
• 1/2 cup dates, pitted
• 1/4 teaspoon cinnamon

Pumpkin Mousse

• 1 and 1/2 cups cashews (soaked for 2+ hours)
• 1 cup water
• 2 cups pumpkin puree
• 1/2 cup dates, pitted
• 4 tablespoons coconut oil
• 1 and 1/2 teaspoons cinnamon
• 1 teaspoon ginger
• 1 teaspoon allspice
• 1 and 1/2 teaspoons freshly ground nutmeg
• A handful of pecans, for topping

Directions

1. For the Crust: Place all crust ingredients in a blender or food processor and blend until a sticky mixture is formed
2. Press down the dough at the bottom of an 8” spring pan and put in the freezer to firm up
3. For the Pumpkin Mousse: Rinse and drain the soaked cashews and throw them in a blender with the rest of the ingredients, except pecans. Blend until very smooth, adding more water slowly if needed
4. Assemble: Remove the crust from the freezer and pour the pumpkin mousse on top. Place it back in the freezer to set (4 hours or overnight). Take out 30 min prior to serving and enjoy!