Vegan Chocolate Cake With Creamy Chocolate Filling

Name: Vegan Chocolate Cake With Creamy Chocolate Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegan chocolate layer cake; 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

Servings: persons

Vegan chocolate layer cake
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

1
Preheat your oven to 350u00b0 F.
2
Sift together the flour, cocoa, baking soda, and salt. Place these dry ingredients in a large mixing bowl.
3
Add the apple cider vinegar to the milk and beat until it's frothy. Whisk in the oil, vanilla, and sugar.
4
Add about a third of the wet ingredients to the dry ingredients and mix them together (you can use a spatula, whisk, or a hand mixer on the lowest setting). Add another third, keep mixing for a few moments, and then add the final third. When ingredients are just fully incorporated, stop mixing.
5
Pour the cake batter into two round, 8 or 9-inch springform cake pans that have been greased with coconut oil. Bake for twenty-five minutes, or until a toothpick inserted into the center of the cake is clean. Allow the cakes to cook completely.
6
To make the creamy chocolate filling: Use a food processor to process the pumpkin, cocoa, maple syrup, and almond or cashew butter till smooth. Set aside.
7
To make the ganache: Stir the milk and syrup together in a small saucepan and bring to a gentle boil. Pour this mixture over the chocolate and stir until all of the chocolate is melted. Allow to cool to room temperature.
8
To assemble the cake: remove the cakes from their pans. Place one onto your cake stand and gently shave the rounded top off of it with a sharp knife. Spread the creamy filling over this layer. Gently place the other cake over it. Pour the ganache over the cake. Transfer to a refrigerator to set for an hour. Serve.

2144

kcal

Calories

126

Fat

236

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Vegan chocolate layer cake, 3 cups all-purpose flour, 2/3 cup cocoa powder, 2 teaspoons baking soda, and more.

Yes, Vegan Chocolate Cake With Creamy Chocolate Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!