Description
This vegan chocolate cake features a moist, rich crumb made with coconut oil and pumpkin puree, layered with a creamy chocolate almond butter ‘buttercream’ and topped with a decadent coconut milk ganache. Perfectly sweetened with coconut sugar and maple syrup, this plant-based dessert is ideal for special occasions or a delicious everyday treat.
Ingredients
Cake Ingredients
- 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 milk (or coconut or milk of choice, at room temperature)
- 2/3 cup melted coconut oil (or canola or olive oil)
- 2 teaspoons vanilla extract
- 1 3/4 cups organic sugar or coconut sugar
- 3/4 cup pumpkin puree
Chocolate Almond Buttercream Ingredients
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 1/2 cup almond or cashew butter
- 1 teaspoon vanilla extract (optional)
Chocolate Ganache Ingredients
- 12 ounces bittersweet chocolate, finely chopped
- 1 cup canned full-fat coconut milk
- 2-4 tablespoons maple syrup
For Topping
- Flaky sea salt (for topping)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two round 8 or 9-inch cake pans with coconut oil and line them with parchment paper to ensure easy removal of the cakes.
- Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt to combine evenly.
- Combine Wet Ingredients: In another bowl, add apple cider vinegar to the almond milk and whisk until frothy. Then whisk in the melted coconut oil, vanilla extract, and organic sugar or coconut sugar until well combined.
- Combine Wet and Dry Ingredients: Gradually add about one-third of the wet ingredients to the dry ingredients and mix using a spatula, whisk, or hand mixer on a low speed. Repeat by adding the second third and mixing, then the last third, mixing just until combined. Be careful not to over mix to keep the cake tender.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans before removing.
- Prepare Chocolate Almond Buttercream: Place cocoa powder, maple syrup, almond or cashew butter, and vanilla extract in a blender or food processor. Blend until very smooth and creamy. Refrigerate until ready to frost the cake.
- Make the Ganache: Combine the full-fat coconut milk and maple syrup in a small saucepan and bring to a gentle boil. Pour the hot mixture over the chopped bittersweet chocolate in a bowl. Stir until all the chocolate is melted and smooth. Let the ganache cool to room temperature, stirring every 15 minutes, until it thickens to a spreadable consistency.
- Assemble the Cake: Remove the cooled cakes from their pans and place one layer on a cake plate or stand. Spread the creamy chocolate almond buttercream evenly over the first layer. Carefully place the second cake layer on top.
- Frost with Ganache and Chill: Spread the cooled ganache over the top and sides of the cake. Sprinkle flaky sea salt over the ganache for a finishing touch. Refrigerate the assembled cake for at least one hour to allow the ganache to set.
- Serve: Slice the cake and enjoy this rich and creamy vegan chocolate cake.
Notes
- You can substitute any plant-based milk for the almond milk, such as coconut or oat milk.
- If you don’t have pumpkin puree, canned or fresh puree can be used interchangeably.
- Adjust the amount of maple syrup in the ganache to control sweetness.
- Make sure the cakes are completely cooled before frosting to prevent melting the buttercream or ganache.
- Use high-quality bittersweet chocolate for the best ganache flavor.
- Flaky sea salt on top enhances the chocolate flavors with a subtle contrast.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
