Preheat your oven to 180°C and grease a 7-inch cake tin with olive oil.
In a large bowl, combine the flour, cacao powder, baking soda and sea salt. In another bowl combine the vinegar and almond milk and whisk. Whisk in the olive oil, and sugar. Combine your wet and dry ingredients and mix until just combined. Pour the batter into your cake tin.
Bake for 40-45 minutes or until a knife inserted into the centre of your cake comes out clean.
To prepare the pumpkin maple filling, add all the ingredients to a blender or food processor and blend until smooth. Place in the fridge until you’re ready to assemble the cake.
*To make your pumpkin puree, you’ll need around a quarter of pumpkin - you’ll still have leftovers. You can either boil or roast your pumpkin, this is up to you.
If baking your pumpkin, cut pumpkin into wedges and bake at 200°C until the flesh is tender - about 30 minutes, however, this will depend on the size. If boiling, bring a large pot of water to a rolling boil, add pumpkin and boil for 20 minutes, until tender. Drain and set aside. To puree, add cooked pumpkin to a blender and blend until smooth. Set aside a ¾ cup for the pumpkin maple filling. The remainder will keep in the fridge for up to 5 days or in the freezer for a month.
To prepare the pumpkin maple filling, blend all ingredients until smooth. Place in the fridge until you’re ready to assemble the cake.
To prepare the ganache roughly chop the chocolate into thin shards, this makes the chocolate easier to melt achieving a smoother ganache more easily. Using the double boiler method bring a small saucepan (we used a milk pan) with water to a boil and then reduce the heat to a simmer.
Sit a glass or metal bowl over the top of the pot, the bottom of the bowl should not reach the water. The intention is to heat the bowl with steam and not the water. Add your chocolate constantly stirring until your chocolate has melted. Remove from heat.
Tip the water out of the saucepan and add your coconut milk, bringing to a gentle boil. Pour this heated coconut milk over the chocolate and whisk until thoroughly combined and smooth.
Allow your ganache to cool to room temperature, stirring every 10 minutes or so until the chocolate has thickened and becomes spreadable. To achieve a beautiful texture you will want to work quickly with the ganache as at this point it will set within 10 minutes. Leave cake at room temperature until you are ready to slice.
To assemble, slice your cake in half using a bread knife. Generously spread pumpkin maple filling on top of the bottom half of your cake. Using a butter knife or small spatula, spread ganache over the top of your cake and around the sides.
Any remaining cake will keep for up to 3 days stored in an airtight container at room temperature. That’s if there is anything remaining.