Author Notes: Think vegan desserts are out of your reach? Think again. While this recipe is a little time intensive, it feels much easier if you make the creamy chocolate filling a day or two ahead of time. You can also make the cake a day ahead of time, and then simply assemble it and make the ganache the day you’ll be serving. —Gena Hamshaw
Serves: 10 to 12
Ingredients
Vegan chocolate layer cake
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3
cups all-purpose flour
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2/3
cup cocoa powder
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2
teaspoons baking soda
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3/4
teaspoon salt
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2
tablespoons apple cider vinegar
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2
cups almond, rice, or soy milk (I used soy)
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2/3
cup melted coconut oil
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2
teaspoons vanilla extract
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1 3/4
cups organic sugar
Creamy Chocolate Filling and Ganache
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1
cup pumpkin puree
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1/4
cup cocoa powder
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1/4
cup maple syrup
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3
tablespoons almond or cashew butter
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6
ounces bittersweet chocolate, chopped finely
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1/2
cup coconut milk
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2
tablespoons maple syrup
Directions
Vegan chocolate layer cake
- Preheat your oven to 350° F.
- Sift together the flour, cocoa, baking soda, and salt. Place these dry ingredients in a large mixing bowl.
- Add the apple cider vinegar to the milk and beat until it’s frothy. Whisk in the oil, vanilla, and sugar.
- Add about a third of the wet ingredients to the dry ingredients and mix them together (you can use a spatula, whisk, or a hand mixer on the lowest setting). Add another third, keep mixing for a few moments, and then add the final third. When ingredients are just fully incorporated, stop mixing.
- Pour the cake batter into two round, 8 or 9-inch springform cake pans that have been greased with coconut oil. Bake for twenty-five minutes, or until a toothpick inserted into the center of the cake is clean. Allow the cakes to cook completely.
Creamy Chocolate Filling and Ganache
- To make the creamy chocolate filling: Use a food processor to process the pumpkin, cocoa, maple syrup, and almond or cashew butter till smooth. Set aside.
- To make the ganache: Stir the milk and syrup together in a small saucepan and bring to a gentle boil. Pour this mixture over the chocolate and stir until all of the chocolate is melted. Allow to cool to room temperature.
- To assemble the cake: remove the cakes from their pans. Place one onto your cake stand and gently shave the rounded top off of it with a sharp knife. Spread the creamy filling over this layer. Gently place the other cake over it. Pour the ganache over the cake. Transfer to a refrigerator to set for an hour. Serve.
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Photo by James Ransom
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Photo by James Ransom