On Fridays I work from home, and it almost feels like it is the busiest day of the week, even while the weekend is on everyone’s mind. I realized while clicking away at my keyboard, that I needed a treat of some sort tonight and lucky for me, this tantalizing chocolate cake popped up in the corner of a site I was visiting, attempting to  calm my stress level.  I think what sparked my interest is the word VEGAN in the title – which I find hardly an option when baking any dessert. In my head, dessert needs to be rich in all flavors, and if paired well with an after-dinner drink, champagne in the case of chocolate cake, your mouth will thank you, and your brain will love you. 🙂

So, I’ve ordered a bottle of bubbly to pick up from the ‘grogers’ in a few hours, and as soon as I am done for the day putting out million little fires at work, I will be baking this lovely chocolate cake, with a few changes in bold of course, perhaps even contemplating forgoing dinner all together.

Vegan chocolate layer cake

• 3cups all-purpose flour
  
• 2/3cup cocoa powder
  
• 2teaspoons baking soda
  
• 3/4teaspoon salt
  
• 2tablespoons apple cider vinegar
  
• 2cups almond, rice, or soy milk (I used soy)   {I am going with the regular milk}
  
• 2/3cup melted coconut oil
  
• 2teaspoons vanilla extract
  
• 1 3/4cups organic sugar
  

Creamy Chocolate Filling and Ganache

• 1cup pumpkin puree
  
• 1/4cup cocoa powder
  
• 1/4cup maple syrup   – {Not a fan of maple syrup, I will go with rosewater}
  
• 3tablespoons almond or cashew butter {I am using Kerigold grass-fed unsalted butter}
  
• 6ounces bittersweet chocolate, chopped finely
  
• 1/2cup coconut milk
  
• 2tablespoons maple syrup {more}

Champagne of choice for me –

{recipe and featured photo credit}