Chocolate Cake with Chocolate Filling and Ganache

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 non dairy 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 Filling: Combine pumpkin puree, cocoa powder, almond butter and maple syrup (or honey) 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.