Makes one 8-inch cake
What You Need For The Chocolate-Hazelnut Ganache:
- 1 cup hazelnuts, toasted and skinned
- 2 cups soymilk
- 1 pound semisweet, non-dairy chocolate, melted
What You Do For The Chocolate-Hazelnut Ganache:
- Chop hazelnuts in a blender or food processor. Add the soymilk and combine with the nuts.
- Turn the blender on and pour in the melted chocolate. When fully blended, pour into a bowl, cover, and refrigerate until firm, about 4 to 6 hours.
What You Need For The Pumpkin Cake:
- 2 cups unbleached flour
- 1 tablespoon ground cinnamon
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup pumpkin puree (see VegNews recipe)
- 1/3 cup canola oil
- 3/4 cup maple syrup
- 1/2 cup soymilk
- 3 tablespoons fresh ginger, minced
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon lemon juice
What You Do For The Pumpkin Cake:
- Preheat the oven to 350 degrees. Oil an 8-inch springform pan. In a large bowl, sift the flour, cinnamon, baking powder, and baking soda. Stir in the salt until well combined. In a blender, combine the pumpkin puree, oil, maple syrup, soymilk, ginger, vanilla, and lemon juice. Blend until well combined.
- Pour the wet mixture into the dry mixture and whisk until combined. Pour the batter into the prepared pan and bake for 55 to 65 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let cake cook completely in the pan; remove from pan.
- Slice the cake horizontally into 3 even layers. Place the bottom layer of the cake on a cake pan. Spread one half of the hazelnut ganache on the cake layer. Place second layer of cake on top of the first. Spread it with the remaining half of the hazelnut ganache. Place the third layer of cake on top. Wrap the cake with plastic wrap and refrigerate at least 1 hour. To serve, cut the cake into 10 pieces. For each serving, place slices of cake on serving plates and garnish with chopped fruit or fresh berries and a sprinkle of cinnamon.