Vegan Chocolate Cake With Creamy Chocolate Filling

by

Food52

POSTED Mon, 10 February 2020

Serves

10

Total Time

125 MINS

Calories

565

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-image

    INGREDIENTS


  • All purpose flour icon
    All purpose flour

    3 cups (about 388.8 g)

  • Cocoa powder icon
    Cocoa powder

    ¼ cup (about 29.3 g)

  • Baking soda icon
    Baking soda

    2 teaspoons (about 9.3 g)

  • Salt icon
    Salt

    ¾ teaspoon (about 4.5 g)

  • Apple cider vinegar icon
    Apple cider vinegar

    2 tablespoons (about 30 g)

  • Almond milk icon
    Almond milk

    2 cups (about 513.6 g)

  • Coconut oil icon
    Coconut oil

    ¼ cup (about 72.86 g)melted

  • Vanilla extract icon
    Vanilla extract

    2 teaspoons (about 8.8 g)

  • Sugar icon
    Sugar

    1 ¾ cups (about 357 g)

  • Pumpkin purée icon
    Pumpkin purée

    1 cup (about 240 g)

  • Maple syrup icon
    Maple syrup

    ¼ cup (about 85.2 g)

  • Almond butter icon
    Almond butter

    3 tablespoons (about 49.5 g)

  • Bittersweet chocolate icon
    Bittersweet chocolate

    170.25 g (about 1 cup)chopped

  • Coconut milk icon
    Coconut milk

    ½ cup (about 120 g)

  • Maple syrup icon
    Maple syrup

    2 tablespoons (about 42.6 g)

    METHOD


  • 1. Pre-heat oven - 175°C
  • 2. Grease 2 clean springform pans
  • 3. Add all purpose flour, cocoa powder, baking soda and salt to a clean large mixing bowl
  • 4. Whisk until combined
  • 5. Add apple cider vinegar and almond milk to a clean medium bowl
  • 6. Whisk until frothy
  • 7. Add coconut oil, vanilla extract and sugar to the wet ingredients
  • 8. Whisk until blended
  • 9. Mix wet ingredients into batter bit by bit
  • 10. Pour batter into 2 springform pans
  • 11. Bake until skewer tests clean - 25 min, 175°C
  • 12. Add pumpkin purée, cocoa powder, maple syrup and almond butter to a clean medium bowl
  • 13. Blend until smooth then set aside
  • 14. Add bittersweet chocolate to a clean medium bowl
  • 15. Add coconut milk and maple syrup to a clean saucepan
  • 16. Heat until just boiling
  • 17. Transfer milk mixture to glaze
  • 18. Stir gently until smooth
  • 19. Let cool
  • 20. Assemble
  • 21. Chill in fridge - approx 1 hr

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