Vegan Chocolate Cake with Creamy Chocolate Filling
Think vegan desserts are out of your reach? Think again. While this recipe is a little time intensive, it feels much easier if you make the creamy chocolate filling a day or two ahead of time. You can also make the cake a day ahead of time, and then simply assemble it and make the ganache the day you'll be serving.
Ingreadient
- 3 cups all-purpose flour
- 2/3 cup cocoa powder
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 tablespoons apple cider vinegar
- 2 cups almond, rice, or soy milk (i used soy)
- 2/3 cup melted coconut oil
- 2 teaspoons vanilla extract
- 1 3/4 cups organic sugar
- creamy chocolate filling and ganache
- 1 cup pumpkin puree
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 3 tablespoons almond or cashew butter
- 6 ounces bittersweet chocolate, chopped finely
- 1/2 cup coconut milk
- 2 tablespoons maple syrup
Direction
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