Vegan Chocolate Cake with Creamy Chocolate Almond Butter Buttercream
Ingredients
The Cake
-
3
cups
all-purpose flour
-
⅔
cup
cocoa powder
-
2
teaspoons
baking soda
-
¾
teaspoon
salt
-
2
tablespoons
apple cider vinegar
-
2
cups
almond coconut milk or milk of choice
-
⅔
cup
melted coconut oil
-
2
teaspoons
vanilla extract
-
1¾
cups
organic sugar or coconut sugar
The Creamy Chocolate Filling
-
¾
cup
pumpkin puree
-
¼
cup
cocoa powder
-
¼
cup
maple syrup
-
½
cup
almond or cashew butter
-
1
teaspoon
vanilla (optional)
The Ganache
-
12
ounces
bittersweet chocolate, chopped finely
-
1
cup
canned full fat coconut milk
-
2-4
tablespoons
maple syrup
-
to taste
flaky sea salt
Instructions
- Preheat the oven to 350°F and prepare two round cake pans.
- Mix the dry ingredients for the cake in a large bowl.
- Combine the wet ingredients in another bowl and then mix with the dry ingredients until just combined.
- Divide the batter between the cake pans and bake for 20-25 minutes.
- Let the cakes cool completely before removing from the pans.
- Prepare the creamy chocolate filling by blending all its ingredients until smooth.
- Make the ganache by boiling coconut milk and maple syrup, then pouring it over chopped chocolate until melted.
- Assemble the cake by spreading the filling between the layers and covering the whole cake with ganache.
- Chill the assembled cake in the refrigerator for an hour before slicing and serving.
Nutrition Facts (estimated)
Servings
8
Calories
1123
Total fat
60g
Total carbohydrates
130g
Total protein
10g
Sodium
mg
Cholesterol
mg
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