Vegan Chocolate Cake With Creamy Chocolate Filling

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recipe by Food52

  • Time icon
    Total Time
    2hrs 5mins
  • Serves icon
  • Calories icon
based on 3 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)

Inspired by:

recipe updated Jul 29, 2020


  • 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 tsp (about 9.3 g)
  • Salt icon
    ¾ tsp (about 4.5 g)
  • Apple cider vinegar icon
    Apple cider vinegar
    2 tbsp (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)
  • Vanilla extract icon
    Vanilla extract
    2 tsp (about 8.8 g)
  • Sugar icon
    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 tbsp (about 49.5 g)
  • Bittersweet chocolate icon
    Bittersweet chocolate
    170.25 g (about 1 cup)
  • Coconut milk icon
    Coconut milk
    ½ cup (about 120 g)
  • Maple syrup icon
    Maple syrup
    2 tbsp (about 42.6 g)


  • 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 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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