Vegan Chocolate Cake With Creamy Chocolate Filling
Serves
10
Total Time
2hrs 5mins
Calories
549
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)
- All purpose flour
3 cups (about 389 g)
- Cocoa powder
½ cup (about 52 g)
- Baking soda
2 teaspoons (about 9 g)
- Salt
¾ teaspoon (about 4 g)
- Apple cider vinegar
2 tablespoons (about 30 ml)
- Almond milk
2 cups (about 480 ml)
- Coconut oil
¼ cup (about 79 ml)melted
- Vanilla extract
2 teaspoons (about 10 ml)
- Sugar
1 ¾ cups (about 357 g)
- Pumpkin purée
1 cup (about 250 g)
- Maple syrup
¼ cup (about 60 ml)
- Almond butter
3 tablespoons (about 50 g)
- Bittersweet chocolate
170 g (about 1 cup)chopped
- Coconut milk
½ cup (about 120 ml)
- Maple syrup
2 tablespoons (about 30 ml)
INGREDIENTS
- 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
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
