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This pumpkin mousse cake is a light and delicious dessert. A combination of two favourite desserts in one with a chocolate cake base topped with a light pumpkin mousse.The dessert did set in a couple of hours due to the gelatin but to be sure that it is extra set, perhaps keep it in the fridge overnight. Or make it first thing in the morning, then it will be ready for dinner or supper.The flavour combination of the sweet pumpkin and the moist chocolate cake is just delicious. It felt light when eating a slice. Light enough to consider having another piece too!
Pumpkin Mousse Cake
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
A low carb pumpkin mousse cake with a chocolate cake base.
Course: Cake, Desserts
Cuisine: American
Keyword: gluten free low carb recipes, pumpkin recipes, thanksgiving recipes
Servings: 8 Slices
Calories: 224 kcal
Ingredients
Base
1/4 cup Coconut flour
4 Eggs Medium size
1/4 cup Cocoa powder unsweetened
1/2 cup Erythritol or sweetener of your choice
1/2 cup Butter, unsalted softened
1/2 teaspoon Salt
1/2 teaspoon Baking powder
Mousse
1 1/2 cups Pumpkin puree
1 cup Cream heavy/whipping
1 envelope Gelatin/Agar Agar
1/2 cup Erythritol or sweetener of your choice
1 tablespoon Pumpkin spice
Instructions
Make the Base
- Preheat the oven to 180C/375F degrees.
- Grease and line a springform cake tin with parchment paper.
- Beat the butter and erythritol together.
- Read full recipes here >> divaliciousrecipes.com/pumpkin-mousse-cake-low-carb/