Step 1

Preheat the oven to 350F. Line three 8″ cake pans with parchment paper. Measure out all ingredients. Mix the dairy free milk and apple cider vinegar together for the chocolate cake layer, then set aside. Repeat for the pumpkin cake layer, then set aside.

Step 2

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and baking soda. Set aside. In a stand mixer with paddle attachment or a large bowl and a hand mixer, cream the vegan butter until fluffy, about 2-3 minutes. Add in the sugar, and cream together again until the sugar begins to slightly dissolve into the vegan butter, about 2-3 minutes. Scrape down the sides of the bowl and bottom of the bowl as needed. Then add in the pumpkin puree, and mix again on medium speed until combined. To the mixture, add in about half of the flour mixture, along with half of the buttermilk. Mix on medium speed until the flour starts to combine with the wet. Add in the remaining flour mixture and buttermilk, and mix again just until there are no more dry streaks.

Step 3

Divide the batter into two of the baking pans, and place into the oven. Bake for 30-32 minutes, or until a toothpick comes out clean.

Step 4

While the chocolate cake is baking, make the pumpkin cake layer. In a medium bowl, whisk together the flour, spices, baking powder, and baking soda. Set aside. In a stand mixer with paddle attachment or a large bowl and a hand mixer, cream the vegan butter until fluffy, about 2-3 minutes. Add in the sugar, and cream together again until the sugar begins to slightly dissolve into the vegan butter, about 2-3 minutes. Scrape down the sides of the bowl and bottom of the bowl as needed. Then add in the pumpkin puree, and mix again on medium speed until combined. To the mixture, add in about half of the flour mixture, along with half of the buttermilk. Mix on medium speed until the flour starts to combine with the wet. Add in the remaining flour mixture and buttermilk, and mix again just until there are no more dry streaks.

Step 5

layer: Pour the batter into the remaining cake pan, and place into the oven to bake for 30-32 minutes, or until a toothpick comes out clean.

Step 6

Once all the layers are baked, transfer them to a cooling rack to cool completely before frosting. There should be no warmth to the touch.

Step 7

When the cakes are ready to be assembled, make the chocolate buttercream frosting according to the directions. Stack the chocolate cake on the bottom, followed by chocolate frosting, then the pumpkin cake layer, followed by frosting, then finally the last chocolate cake layer. Frost the entirety of the cake.

Step 8

Place the cake into the fridge for the frosting to set. You can top with vegan ganache and homemade vegan buttercream pumpkins as well!

Step 9

Serve and enjoy! Store any leftovers in an airtight container and in the fridge for up to 7 days or in the freezer for up to 3 months.