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To make the Pumpkin Creme: In a small bowl, thoroughly mix cornstarch and water with a whisk or fork and set aside.
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In a medium saucepan, whisk together coconut milk, pumpkin puree, maple syrup, pumpkin pie spice and salt, and heat over medium heat until it just begins to boil, about 5 minutes.
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3
Slowly drizzle cornstarch mixture into the saucepan, whisking continuously.
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Cook until the mixture becomes very thick, about 5 minutes, whisking frequently.
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Pour the creme into a bowl and let cool about 15 minutes.
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Cover the bowl with plastic wrap so that the plastic wrap is touching the top of the creme.
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Refrigerate for a few hours or overnight.
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To make the Vanilla Cake: Preheat oven to 350 degrees.
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9
Lightly grease three 8- or 9-inch round cake pans or one 9-by-13-inch pan and line the bottoms with parchment paper.
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In a large bowl, whisk together flour, sugar, baking soda and salt.
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In a separate bowl, whisk together nondairy milk, oil, vinegar and vanilla.
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Pour the wet mixture into the dry mixture and whisk until just combined.
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Do not overmix.
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Fill each prepared cake pan evenly with batter.
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Bake for 18 to 20 minutes, or until a toothpick inserted in the center of the cake comes out mostly clean, with a few crumbs clinging to it.
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Rotate the cakes halfway through the baking time.
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Cool the cakes completely before assembly.
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To make the Espresso Soak: In a small bowl, whisk amaretto, water and espresso until espresso dissolves.
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To assemble: In a large bowl or trifle dish, place one layer of cake (trim to fit) at the bottom and drizzle it with the Espresso Soak.
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Spread a layer of Pumpkin Creme on top and generously sprinkle with ground chocolate.
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Repeat this process for 2 more layers until all components are used up.
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You could also cut the cake into mini rounds for individual servings in mini trifle dishes or ramekins.
