Vegan Chocolate Cake With Creamy Chocolate Filling

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recipe by Food52 www.food52.com

  • Time icon
    Total Time
    2hrs 5mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    565
based on 2 ratings

While this recipe is a little time intensive, you can make the creamy chocolate filling and the cake a day ahead of time. Then, simply assemble and make the ganache the day you'll be serving. (Vegan)

recipe updated 16 Oct. 2018

Ingredients

  • All purpose flour icon
    All purpose flour
    389g
  • Cocoa powder icon
    Cocoa powder
    52g
  • Baking soda icon
    Baking soda
    9g
  • Salt icon
    Salt
    4g
  • Apple cider vinegar icon
    Apple cider vinegar
    30ml
  • Almond milk icon
    Almond milk
    480ml
  • Coconut oil icon
    Coconut oil
    79ml
  • Vanilla extract icon
    Vanilla extract
    10ml
  • Sugar icon
    Sugar
    357g
  • Pumpkin purée icon
    Pumpkin purée
    240g
  • Maple syrup icon
    Maple syrup
    85g
  • Almond butter icon
    Almond butter
    49g
  • Bittersweet chocolate icon
    Bittersweet chocolate
    170g
  • Coconut milk icon
    Coconut milk
    120ml
  • Maple syrup icon
    Maple syrup
    42g

Tools

  • kCook icon Spatula
  • kCook icon Whisk
  • kCook icon Food processor
  • kCook icon Stove
  • kCook icon Medium bowl
  • kCook icon Medium bowl
  • kCook icon Medium bowl
  • kCook icon Large mixing bowl
  • kCook icon Springform pan - 9 x 2.5"
  • kCook icon Saucepan

Step preview

  1. Pre-heat
  2. Grease 2 springform pans
  3. Get a clean large mixing bowl
  4. Add all purpose flour
  5. Add cocoa powder
  6. Add baking soda
  7. Add salt
  8. Whisk until combined
  9. Get a clean medium bowl
  10. Add apple cider vinegar
  11. Add almond milk
  12. Whisk until frothy
  13. Add melted coconut oil
  14. Add vanilla extract
  15. Add sugar
  16. Whisk until blended
  17. Mix wet ingredients into batter bit by bit
  18. Pour batter into 2 springform pans
  19. Bake for 25min until skewer tests clean
  20. Get a clean medium bowl
  21. Add pumpkin purée
  22. Add cocoa powder
  23. Add maple syrup
  24. Add almond butter
  25. Blend until smooth then set aside
  26. Get a clean medium bowl
  27. Add chopped bittersweet chocolate
  28. Get a clean saucepan
  29. Add coconut milk
  30. Add maple syrup
  31. Heat until just boiling
  32. Transfer milk mixture to glaze
  33. Stir gently until smooth
  34. Let cool
  35. Assemble
  36. Chill in fridge for approx 1h
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