Rich and decadent Vegan Chocolate Cake with Chocolate Filling and ganache. This is a absolutely delicious cake that is sure to be a big hit for any occasion and you would not even know that it is vegan.
I started this blog in 2006 to share the recipes I was trying at home and at the time I wasn't even thinking of how long I would keep doing it. I am actually surprised that I have been doing this for 10 years already. So here's a chocolate cake recipe to celebrate the occasion.
This cake is dedicated to the BM group, all my blogging buddies, my readers and my family who inspire me to keep blogging. Thank you all for your support without which this wouldn't have been possible. This Chocolate cake recipe is from Food52 Vegan cookbook.
Vegan Chocolate Cake Recipe
To make a moist vegan chocolate cake recipe is quite a challenge. I have tried many recipes and they are either too dry or too mushy. But after quite a few trial and errors, I have about 3-4 eggless chocolate cake recipes that are amazing. Links to these are at the end of the post.
This cake definitely defies all the misconceptions of vegan cakes. It is moist, chocolaty with a beautiful crumb. The highlight of this recipe is the filling. It is soooo chocolaty with a lovely mousse texture and is made with a secret ingredient.
Ingredients needed
There are 3 chocolate components for this recipe - cake, filling and ganache. Here's what you need for each:
- Cake:
- all-purpose flour - I add 1 cup of wholewheat pastry flour to add some fiber to the recipe
- unsweetened cocoa powder
- sugar
- baking soda
- salt
- unsweetened milk - I love unsweetened almond milk or oat milk in my baked treats
- apple cider vinegar
- coconut oil - don't worry there is no tell-tale sign of coconut taste in the cake
- vanilla extract
- Filling:
- pumpkin puree - this is the secret ingredient that makes the filling creamy and delicious. You won't even taste the pumpkin - chocolate is the main flavor.
- cocoa powder
- maple syrup
- almond butter or cashew butter - another ingredient that makes the filling so creamy and decadent.
- Ganache:
- bittersweet or dark chocolate - try to use the best quality vegan chocolate you can get your hands on
- coconut milk or almond or oat milk
- maple syrup
Instructions
- First make the cake: Preheat the oven to 350°F. Brush 2 8" or 9" round spring-form pans with melted coconut oil. Line the bottom with parchment paper and brush the parchment with oil.
- Combine flour, cocoa powder, baking soda and salt. Whisk well to combine.
- In a medium mixing bowl, whisk together the nondairy milk and vinegar vigorously until frothy. Whisk in the sugar, oil and vanilla.
- Add dry ingredients to wet ingredients in increments. Mix well and pour the batter into the prepared pans.
- Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven but leave the cakes in the pan until completely cooled.
- Make the Filling: Combine all the ingredients for the filling in a blender or food processor and process until smooth.
- Make the Ganache: Place the chopped chocolate in a heat proof bowl. In a saucepan, bring coconut or almond milk and maple syrup to a simmer on medium-low flame. Pour it over the chocolate and stir until melted. Let cool to room temperature.
- To Assemble the Cake: Remove the cakes from their pans. Place one, top side up, on a serving platter and gently shave off the rounded top with a sharp knife. Spread all of the filling over the top.
- Place the other cake layer atop the filling. Pour the ganache evenly over the top and let it drizzle down the sides. Refrigerate for at least 1 hour before cutting and serving. Leftovers will keep in a covered container in the fridge for up to 4 days.
Vegan Chocolate Cake with Chocolate Filling & Ganache
Rich and decadent Vegan Chocolate Cake with Chocolate Filling and ganache. This is an absolutely delicious cake that is sure to be a big hit for any occasion and you would not even know that it is vegan.
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Ingredients
- 3 cups (375g) All purpose flour*
- ⅔ cup (60g) Unsweetened Cocoa powder
- 2 teaspoons Baking Soda
- ¾ teaspoon Salt
- 2 cups (475ml) Non-dairy unsweetened Milk*
- 2 tablespoons Apple Cider Vinegar
- 1¾ cups (350g) Sugar
- ⅔ cup (160ml) Coconut Oil, Melted
- 2 teaspoons Vanilla Extract
For the Filling:
- 1 cup (245g) Pumpkin Puree
- ¼ cup (20g) Unsweetened Cocoa powder
- ¼ cup (60ml) Maple Syrup
- 3 tablespoons Almond butter or Cashew Butter
For the Ganache:
- 6 oz. (170g) Bittersweet or Dark Chocolate, chopped
- ½ cup (120ml) Coconut Milk or Almond Milk
- 2 tablespoons Maple Syrup
Instructions
- Preheat the oven to 350°F. Brush 2 8" or 9" round spring-form pans** with melted coconut oil. Line the bottom with parchment paper and brush the parchment with oil.
- In a large mixing bowl, combine flour, cocoa powder, baking soda and salt. Whisk well to combine.
- In a medium mixing bowl, whisk together the nondairy milk and vinegar vigorously until frothy. Whisk in the sugar, oil and vanilla.
- Add about ⅓rd of the wet ingredients to the dry ingredients and stir until combined. Repeat adding the remaining wet ingredients in two more additions, mixing just until incorporated after the final addition.
- Pour the batter into the prepared pans.
- Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven but leave the cakes in the pan until completely cooled.
Make the Ganache:
- Place the chopped chocolate in a heat proof bowl. In a saucepan, bring coconut or almond milk and maple syrup to a simmer on medium-low flame. Pour it over the chocolate and stir until melted. Let cool to room temperature.
Make the Filling:
- Combine all the ingredients for the filling in a blender or food processor and process until smooth.
Assemble the Cake:
- Remove the cakes from their pans. Place one, top side up, on a serving platter and gently shave off the rounded top with a sharp knife. Spread all of the filling over the top.
- Place the other cake layer atop the filling. Pour the ganache evenly over the top and let it drizzle down the sides. Refrigerate for at least 1 hour before cutting and serving. Leftovers will keep in a covered container in the fridge for up to 4 days.
Notes
- I add 1 cup of wholewheat pastry flour to add some fiber to the cake.
- My favorite non-dairy milks for baking are unsweetened almond and oat.
- If you don't want to make the full recipe, then half the ingredients and make the cake in 1-8" or 9" round cake pan.
- To make mini layer cakes: Pour the batter onto a 13"x18" sheet pan and bake for 18-20 minutes. Cool and use 2" or 3" cookie cutter to cut out circles, then simple layer with the filling and top with frosting.
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!
Tips
- If you don't want to make the full recipe, then half the ingredients and make the cake in 1-8" or 9" round cake pan.
- To make mini layer cakes: Pour the batter onto a 13"x18" sheet pan and bake for 18-20 minutes. Cool and use 2" or 3" cookie cutter to cut out circles, then simple layer with the filling and top with frosting.
More Chocolate Cake recipes
Jen
Gorgeous cake. I assume gluten-free flour would be an OK substitute?
Cheese Curd In Paradise
The pumpkin and maple in the filling sounds delicious and goes great with the chocolate! What a pretty cake! I can't wait to try it.
Swathi
Love this vegan chocolate with icing. I need this kind of simple cake for my daughter's birthday.
sanjana
Wow this looks beautiful and delicious.
Carol
What brand of vegan chocolate did you? Can I use peanut butter instead of cashew. Are these ingreds available in metric form difficult to convert each item, i.e. 2/3 cup etc.
Otherwise it look a brilliant cake to try.
cookshideout
Carol, I use either Enjoy Life and Simple Truth brand chocolate chips. I have updated the recipe with metric unit and yes, you can use peanut butter instead of cashew butter. Thank you.