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 Jun 7, 2019

Ingredients

  • All purpose flour icon
    All purpose flour
    3 cups (389g)
  • Cocoa powder icon
    Cocoa powder
    about ½ cup (52g)
  • Baking soda icon
    Baking soda
    2 tsp (9g)
  • Salt icon
    Salt
    about ¾ teaspoon (4g)
  • Apple cider vinegar icon
    Apple cider vinegar
    2 tbsp (30ml)
  • Almond milk icon
    Almond milk
    2 cups (480ml)
  • Coconut oil icon
    Coconut oil
    ¼ cup (79ml)
  • Vanilla extract icon
    Vanilla extract
    2 tsp (10ml)
  • Sugar icon
    Sugar
    1.75 cups (357g)
  • Pumpkin purée icon
    Pumpkin purée
    1 cup (240g)
  • Maple syrup icon
    Maple syrup
    ¼ cup (60ml)
  • Almond butter icon
    Almond butter
    3 tbsp (49g)
  • Bittersweet chocolate icon
    Bittersweet chocolate
    1 cup
  • Coconut milk icon
    Coconut milk
    ½ cup (120ml)
  • Maple syrup icon
    Maple syrup
    2 tbsp (30ml)

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 - 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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