Ingredients
For the Pumpkin Crème:
1/3 cup cornstarch or arrowroot
1/4 cup water
3/4 cup canned coconut milk, mixed well before measuring
1 (15-ounce) can pumpkin purée
3/4 cup maple syrup
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
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For the Vanilla Cake:
3 cups all-purpose flour (or gluten-free all-purpose flour plus 1 1/2 teaspoons xanthan gum)
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1 3/4 cups soy, almond or rice milk
1 cup canola oil
1/4 cup white or apple cider vinegar
1 tablespoon pure vanilla or almond extract
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For the espresso soak:
1/2 cup amaretto
1/4 cup water
3 tablespoons instant espresso
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For assembly:
12 ounces semisweet chocolate chips (dairy-free), ground in a food processor or finely chopped
Description
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