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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.
Author: Pavani
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Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Course: Dessert
Cuisine: American
Servings: 10 servings


  • 3 cups (375g) All purpose flour*
  • cup (60g) Unsweetened Cocoa powder
  • 2 teaspoons Baking Soda
  • ¾ teaspoon Salt
  • 2 cups (475ml) Non-dairy unsweetened Milk*
  • 2 tablespoons Apple Cider Vinegar
  • cups (350g) Sugar
  • 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


  • 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.


  • 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.
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