About This Pumpkin Cake
Imagine a dessert that fills your chocolate, pumpkin, and coffee cravings—all while being gluten free, dairy free, and vegan! That’s what this coffee-chocolate gluten free pumpkin cake is all about.
With layers of rich chocolate sponge cake, pumpkin-white chocolate cream, and a velvety coffee-chocolate mousse, this vegan pumpkin coffee cake is perfect for those who enjoy sweet treats while being mindful of the ingredients.

This vegan pumpkin chocolate cake has a balanced taste that doesn’t overpower the other flavors. It’s not one of those greasy and overly sweet gluten and dairy free desserts.
It’s low in sugar, so it’s a perfect treat for anyone who loves gluten-free, low-sugar desserts.

Three Layers Of Goodness
This chocolate-coffee pumpkin cake recipe has three different but equally delicious layers.
The cake comprises layers of vegan chocolate sponge, topped with a luscious pumpkin-white chocolate cream.
Another layer of chocolate sponge is added, and finally, finished with a coffee-chocolate mousse to bring all the flavors together.

Gluten Free Vegan Chocolate Sponge
The chocolate sponge cake layer is the base of this gluten free pumpkin coffee cake. The gluten free chocolate sponge is also vegan and nut-free. olive oil is the fat added instead of margarine or vegetable oil.
The sponge’s texture is soft but sturdy enough to hold the creamy layers above it without crumbling apart. It’s the only component of this pumpkin cake that has added processed sugar.

Pumpkin-White Chocolate Cream
This pumpkin mousse-like cream is made with pumpkin puree, gluten and dairy free white chocolate, maple syrup, and agar powder.
A small amount of maple syrup is added to enhance the pumpkin’s aroma, resulting in a creamy and lightly sweet pumpkin layer with a rich flavor.
The pumpkin’s earthy-sweet flavor doesn’t overpower the chocolate and coffee mousse, resulting in a well-balanced fusion of flavors.

Coffee-Chocolate Mousse
The top layer, a coffee-chocolate mousse, is light but has an intense hint of coffee that complements the chocolate well.
Made with high-quality 80% dark chocolate and freeze-dried Italian coffee granules, this mousse has an intense flavor that perfectly balances the mild sweetness of the pumpkin cream.

Like most low-sugar desserts, this dairy free chocolate mousse has no added sugar. The non-dairy heavy cream and chocolate are already sweet, so no sweetener or sugar is needed.
The mousse has a light, airy texture that melts in your mouth, with a robust taste of coffee and chocolate. It’s this mousse that gives the cake its sophisticated finish.

Substitution Table
Original Ingredients | Substitute With |
---|---|
Hokkaido Pumpkin Puree | Canned Pumpkin Puree (DF/GF) |
Felchlin Vegan White Chocolate | Pascha Vegan White Chocolate |
Guanaja Dark Chocolate 80% | Pascha Dark Chocolate |
Flora Heavy Cream 31% fat | Silk or Califia Farm Heavy Cream (GF/DF) |
Organic Maple Syrup | Agave Syrup |
Segafredo Coffee Granules | Instant Coffee Powder |

Process Steps
Baking The Chocolate Sponge Cake
- Preheat oven to 338°F (170°C) and line your flat baking tray with parchment paper.
- Mix and spread the batter about 1 cm (0.3 in) thick onto the tray lined with baking paper then bake for 15-17 minutes.
- Let the sponge cake cool completely before cutting.




Making Coffee Syrup
- Stir the coffee granules with hot water or make freshly brewed espresso. Set aside for cake assembly.


Preparing The Pumpkin-White Chocolate Cream
- Boil agar powder with cream: In a small saucepan, combine heavy cream, maple syrup, and agar powder. Cook while continuously whisking until it boils. Note: Agar-agar sets quickly and curdles the cream; use a hand blender to smoothen the cream and keep it warm. Set aside.
- Melt white chocolate: In a bowl, melt the vegan white chocolate over a double boiler or microwave. Set aside and keep warm.
- Whip dairy-free cream: In a bowl, whisk the dairy free heavy cream until soft peaks form. Set aside at room temperature.
- Mixing: Slightly warm (not hot) the pumpkin puree in the microwave. Add warm melted white chocolate and warm agar-cream mixture, then mix well. Fold the whipped cream until it forms a smooth, creamy texture. Set aside and keep in a warm place for the cake assembly.








Making The Coffee-Chocolate Mousse
- Prepare coffee cream mixture: Dissolve coffee granules with the heavy cream. Boil quickly and remove from heat.
- Melt dark chocolate: In a mixing bowl, melt the chocolate over a double boiler.
- Whip dairy free cream: In a bowl, whisk the heavy cream until soft peaks form. Set aside at room temperature.
- Mixing: Combine the warm coffee-cream mixture and warm melted chocolate. Gently fold the whipped cream until you achieve a liquid mousse texture. Set aside and keep in a warm place for the cake assembly.






Cake Assembly
- Prepare a cake acetate sheet cylinder – 18 cm/7 in diameter and 12 cm/5 in height. Make sure to secure and tape the ends.
- Cut two round sponges using the cake ring cutter or a pairing knife. One has the same diameter as the cake acetate sheet but the other one is slightly smaller and should have a gap from the edges of the acetate sheet.
- Chocolate Sponge Layer – Place the first chocolate sponge cake on the bottom, then moisten it with coffee syrup.
- Pumpkin Cream Layer – Pour the pumpkin-white chocolate cream on top of the sponge. Smooth it out with a spatula if needed.
- Coffee-Chocolate Mousse Layer – Place the other sponge on the center top of the pumpkin cream, then moisten it with coffee syrup. Pour the coffee-chocolate mousse on top. The mousse must be slightly warm and pourable to cover the narrow gap between the sponge and the acetate sheet.
- Let the assembled cake set in the fridge for at least 3-5 hours, preferably overnight, to allow the layers to firm up.
- Before cutting and serving, dust the top with cocoa powder before removing the acetate sheet. You can also add shaved dark chocolate or roasted pumpkin seeds for added texture.
- Note: To ensure the cake assembly is easier to make and more organized, prepare the chocolate sponge cake a day in advance and freeze it. Defrost it in the fridge on the day of assembly.












Easy To Make 3-Layer Gluten Free Pumpkin Cake
By Rommel@BakefreeEquipment
- Cake acetate sheet
- cake ring. 18 cm x 4.5 cm (7 in x 1.8 in) or spring form baking pan
- Digital scale
- hand blender
- cake board optional
Ingredients
Gluten Free Chocolate Sponge Cake
- 210 g all-purpose gluten free flour
- 38 g organic cacao powder Navitas Cacao powder preferred
- 130 g demerara sugar or brown sugar
- 12 g baking powder
- 6 g baking soda
- 70 g olive oil
Vegan Buttermilk
- 300 g oat or rice milk barista gluten free
- 18 g lemon juice or white vinegar
Coffee Syrup
- 100 ml hot water mixed with
- 8 g powdered coffee
- or use 100 ml freshly brewed espresso coffee
Pumpkin-White Chocolate Cream
- 150 g heavy cream DF/GF
- 6 g agar agar powder
- 25 g maple syrup or agave
- 150 g white chocolate Pascha DF/GF
- 300 g canned pumpkin puree or homemade pumpkin puree
- 100 g whipped heavy cream DF/GF
Coffee-Chocolate Mousse
- 125 g heavy cream DF/GF
- 125 g dark chocolate Guanaja 80%
- 5 g Segafredo coffee granules
- 125 g whipped heavy cream DF/GF
Instructions
Gluten Free Chocolate Sponge Cake
- Start by making the Vegan Buttermilk: Mix the oat milk and lemon juice. Let set for 10 minutes to curdle or thicken.
- Combine and sieve all the dry ingredients except sugar in a mixing bowl.
- Add the vegan buttermilk and olive oil to dry ingredients, add the sugar, then mix with a hand mixer until the batter is free from lumps.
- Preheat oven to 338°F (170°C) and line your flat baking tray with parchment paper.
- Mix and spread the batter about 1 cm (0.3 in) thick onto the tray lined with baking paper then bake for 15-17 minutes.
- Let the sheet sponge cake cool down before cutting.
Pumpkin-White Chocolate Cream
- Quick boiling of agar powder with cream: In a small saucepan, combine heavy cream, maple syrup, and agar powder. Cook while continuously whisking until it boils. Note: Agar-agar sets quickly and curdles the cream; use a hand blender to smoothen the cream and keep it warm. Set aside.
- Melt white chocolate: In a bowl, melt the vegan white chocolate over a double boiler or microwave. Set aside and keep warm.
- Whip dairy free heavy cream: In a bowl, whisk the dairy free heavy cream until soft peaks form. Set aside at room temperature.
- Mixing & Folding: Slightly warm (not hot) the pumpkin puree in the microwave. Add warm melted white chocolate and warm agar-cream mixture, then mix well. Fold the whipped cream until it forms a smooth, creamy texture. Set aside and keep in a warm place for the cake assembly.
Coffee-Chocolate Mousse
- Prepare coffee-cream mixture: Dissolve coffee granules with the heavy cream. Boil quickly and remove from heat immediately.
- Melt dark chocolate: In a mixing bowl, melt the chocolate over a double boiler.
- Whip dairy free cream: In a bowl, whisk the heavy cream until soft peaks form. Set aside at room temperature.
- Mixing: Combine the warm coffee-cream mixture and warm melted chocolate. Gently fold the whipped cream until you achieve a slightly liquid mousse texture. Set aside and keep in a warm place for the cake assembly.
Cake Assembly
- Prepare a cake acetate sheet cylinder – 18 cm/7 in diameter and 12 cm/5 in height. Make sure to secure and tape the ends.
- Cut two round sponges using the cake ring cutter or a pairing knife. One has the same diameter as the cake acetate sheet but the other one is slightly smaller and should have a gap from the edges of the acetate sheet.
- Chocolate Sponge Layer – Place the first chocolate sponge cake on the bottom, then moisten it with coffee syrup.
- Pumpkin Cream Layer – Pour the pumpkin-white chocolate cream on top of the sponge. Smooth it out with a spatula if needed.
- Coffee-Chocolate Mousse Layer – Place the other sponge on the center top of the pumpkin cream, then moisten it with coffee syrup. Pour the coffee-chocolate mousse on top. The mousse must be slightly warm and pourable to cover the narrow gap between the sponge and the acetate sheet.
- Let the assembled cake set in the fridge for at least 3-5 hours, preferably overnight, to allow the layers to firm up.
- Before cutting and serving, dust the top with cocoa powder before removing the acetate sheet. You can also add shaved dark chocolate or roasted pumpkin seeds for added texture.
Video

Notes
- To ensure the cake assembly is easier to make and more organized, prepare the chocolate sponge cake a day in advance and freeze it. Defrost it in the fridge on the day of assembly.
6 thoughts on “Easy To Make 3-Layer Gluten Free Pumpkin Cake”
Cake was so delicious and not too sweet.😋👍👌😍
Thanks, Jenni. I’m glad you liked the cake. And yes, there is not much sugar in there that’s why it’s not too sweet.
Could you give it some start ratings?
Rommel
Your cake was delicious and not too sweet.😋😍👌
Thanks, Jenni 😎
What a surprising receipe ! Its colorful look and surprising associations of pumpkin/chocolate/Coffee are remarkable !
Unique tastes, and nice balance between layers and sweetness.
Perfect autumn receipe !
Thanks, Justine. So, I did manage to “Frenchify” this cake 😊