Vegan Chocolate Ganache Pumpkin Spice Cake

Ingredients

Wet Ingredients

• 1/4 cup chocolate chips
• 2/3 cup pumpkin
• 1 teaspoon vanilla
• 2 tablespoons canola oil or vegetable oil
• 2 tablespoons ground flax seeds or Ener-G Egg Substitute

Dry Ingredients

• 1 1/4 cups flour
• 1/4 cup cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon clove

Chocolate Ganache

• 3/4 cup chocolate chips
• 3 tablespoons margarine
• 1/4 cup soymilk

Directions

1. 1

   Preheat oven to 350, grease or spray a 9x9 pan.

2. 2

   Melt chocolate chips in a double boiler (or in the microwave for 30 sec. intervals, stirring after each 30 seconds until melted) in a medium bowl.

3. 3

   Stir in pumpkin, vanilla, oil and flaxseed to the melted chocolate.

4. 4

   Mix all dry ingredients (flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg and cloves) until well combined, and stir in wet ingredients.

5. 5

   Spread evenly into the pan (batter will be thick) and bake for 25 minutes or until toothpick inserted comes out clean. Let cool.

6. 6

   Ganache: melt margarine and soymilk in a small bowl (either in the microwave or on a double boiler). Stir in chocolate chips and continue heating until melted and smooth.

7. 7

   Spread over cake when cake is cooled, refrigerate cake if you want ganache to set (or dig in for melty chocolate-y heaven :D).