Vegan Chocolate Cake with Pumpkin Almond Butter Filling and Ganache

1. Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease two 8- or 9-inch round springform pans with melted coconut oil to prevent the cake from sticking.

2. Mix Dry Ingredients

In a large bowl, whisk together the flour, ⅔ cup cocoa powder, baking soda, and salt. This will ensure even distribution of the baking soda and help the cake rise evenly.

3. Combine Wet Ingredients

In a medium bowl, mix the nondairy milk and apple cider vinegar. Add the sugar, ⅔ cup melted coconut oil, and vanilla extract, and whisk until the mixture becomes frothy. This frothiness means the vinegar is reacting with the milk, which helps the cake achieve a light texture.

4. Create the Cake Batter

Pour the wet ingredients into the dry ingredients and stir gently until just incorporated. Be careful not to overmix, as this can result in a dense cake. Divide the batter evenly between the prepared pans and smooth the tops.

5. Bake the Cakes

Place the pans in the oven and bake for about 25 minutes. Check for doneness by inserting a toothpick into the center of the cakes; it should come out clean. Allow the cakes to cool completely in the pans before removing them.

6. Prepare the Pumpkin Almond Butter Filling

In a food processor, blend the pumpkin puree, ¼ cup cocoa powder, maple syrup, and almond butter until smooth. This filling will add a rich and creamy layer to your cake.

7. Make the Ganache

Place the chopped chocolate in a heatproof bowl. Heat the coconut milk in a small saucepan until just simmering, then pour it over the chocolate. Add the maple syrup and stir until the chocolate is fully melted and the mixture is smooth. This ganache will add a luscious, glossy finish to your cake.

8. Assemble the Cake

Once the cakes are cool, carefully remove them from the pans. If needed, shave the tops to make them level. Place one cake layer on a serving platter, spread the pumpkin almond butter filling evenly over it, and place the second cake layer on top. Pour the ganache over the top, letting it drip down the sides for a beautiful finish.

9. Refrigerate and Serve

Let the assembled cake chill in the refrigerator for at least one hour to set the ganache. When ready to serve, slice with a sharp knife. Store any leftovers in the fridge, covered, for up to 4 days. Enjoy your deliciously decadent vegan chocolate cake!