Cook's Hideout: Vegan Chocolate Cake with Chocolate Filling and Ganache for Blog Anniversary

May 28, 2016

Vegan Chocolate Cake with Chocolate Filling and Ganache for Blog Anniversary

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.
Chocolate Cake with Chocolate Filling and Ganache
Even though I remember about the blog anniversary, with everything else going on in life, I wasn't actually planning on making anything special. But the BM group pushed me to get off my lazy behind and make this delicious chocolate cake. This 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.
Chocolate Cake with Chocolate Filling and Ganache
As I was looking through my cookbooks on what to make, I found this Chocolate cake recipe in Food52 Vegan cookbook. It looked so rich and decadent that I had to make it right away. It is a vegan cake and uses coconut oil instead of vegetable oil, but there's no tell-tale sign of coconut taste in the cake. Only change I made was to add a cup of wholewheat pastry flour along with the all purpose flour for some added fiber.
Chocolate Cake with Chocolate Filling and Ganache
The highlight of this cake is the filling that is soooo chocolaty with a lovely mousse texture. It is totally guilt free and I made double the quantity just so I can eat it by the spoon full. It has pumpkin puree as the secret ingredient, but when you taste it all you really think of is chocolate.
Chocolate Cake with Chocolate Filling and Ganache
All in all 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.
Chocolate Cake with Chocolate Filling and Ganache

Vegan Chocolate Cake with Chocolate Filling & Ganache
  • 3cups All purpose flour*
  • ⅔cup Unsweetened Cocoa powder
  • 2tsp Baking Soda
  • ¾tsp Salt
  • 2cups Non-dairy unsweetened Milk (I used unsweetened Almond milk)
  • 2tbsp Apple Cider Vinegar
  • 1¾cups Sugar
  • ⅔cup Coconut Oil, Melted
  • 2tsp Vanilla Extract
  • For the Filling:
  • 1cup Pumpkin Puree
  • ¼cup Unsweetened Cocoa powder
  • ¼cup Maple Syrup
  • 3tbsp Almond butter or Cashew Butter
  • For the Ganache:
  • 6oz. Bittersweet or Dark Chocolate, chopped
  • ½cup Coconut Milk or Almond Milk
  • 2tbsp Maple Syrup
  1. 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.
  2. In a large mixing bowl, combine flour, cocoa powder, baking soda and salt. Whisk well to combine.
  3. In a medium mixing bowl, whisk together the nondairy milk and vinegar vigorously until frothy. Whisk in the sugar, oil and vanilla.
  4. 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.
  5. Pour the batter into the prepared pans.
  6. 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.
  7. Make the Filling: Combine all the ingredients for the filling in a blender or food processor and process until smooth.
  8. 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.
  9. 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.
  10. 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.
Chocolate Cake with Chocolate Filling and Ganache
* I used a combination of all purpose flour and wholewheat pastry flours -- 2cups all purpose flour and 1cup wholewheat flour.
** I made the cakes in 1 spring form pan and 2 ramekins. I wanted to try baking in ramekins and it turned out great.
Chocolate Cake with Chocolate Filling and Ganache

Linking this to Valli's 'Cooking from Cookbook ChallengeMay -- Week 4'.


  1. Pavani, congratulations on completing a decade of blogging. I love your blog, the recipes and of course all the wonderful props and pictures! This cake meanwhile is really beautiful!

  2. Heartiest Congratulations Pavani ! What a beautiful cake , it looks so tempting . Had i been somewhere close i would have joined you to eat some of that cake :)
    May tour blog prosper and may it reach great heights , we would love to see many more awesome recipes . Kudos ! Keep it up .

  3. Happy Blog Birthday Pavani. Wishing you many more happy returns.

  4. Congratulations Pavani:-). Wishing you many more active blogging years to come!

  5. Happy blog anniversary and wishing many more such milestones for the blog. Cake looks very moist and decadent.

  6. OMG Pavani. The cakes (in both shapes) look so beautiful and amazing. Congratulations on the 10th blog-o-anniversary. It is a big milestone and you achieved with such passion and finesse. :-) Cheers to many more such memorable moments!


  7. Gosh that cake looks so sinful Pavani. Will surely be making this soon. Happy anniversary wishes and wishes for more.

  8. That's a stunner of a cake , Pavani ! Such a healthy recipe ! Am so making this soon :)

    And happy blogoversary ! We need ur artistic creations to keep ogling at them 😊

  9. Happy anniversary! What a gorgeous looking cake - love the use of punpkin in the filling

  10. Happy anniversary to you Pavani and loads of wishes for many more such are truly an inspiration :)

  11. Love Love Love this decadent and delicious vegan dessert! Yowza! Happy Anniversary! Your pictures are so inviting that I can almost smell the cocoa! And what a great idea to add pumpkin puree for the filling. I can't wait to try this recipe. Yum!

  12. Happy anniversary. I have a doubt. The pumpkin puree should we make it raw or after boiling it?

    1. Thank you Padmavathi :-) Pumpkin needs to be baked or steamed before pureeing.

  13. Decadent chocolate cake, Pavani. Pumpkin puree is a surprise ingredient :)


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