Preheat oven to 350º F. Spray bundt cake pan with cooking spray. Make sure to get all sides.

Cake

Whisk the almond milk and vinegar in a measuring cup and set aside for a few minutes to curdle.

Whisk the flour, cornstarch, baking powder, baking soda, and salt in a large bowl until well combined.

Beat together the almond milk mixture, oil, sugar, vanilla extract and vanilla bean in a large bowl. Add the flour mixture in by thirds and gently whisk to mix. Do not overmix. A few lumps are fine.

Separate out 2 cups of the batter into a smaller bowl. Sift in cocoa powder and mix gently to combine.

Pour in part of the vanilla batter and spoon in the cocoa batter. Alternate between the two. It does not have to be exact. Using a butter knife or bamboo skewer gently swirl the cocoa and vanilla batters. Do not over mix. You want a swirl or marbled pattern.

Bake for 50 – 60 minutes until a wooden skewer to test for doneness. The skewer should come out clean with just a few crumbs attached.

Remove from the oven and cool on a wire rack in the pan for 10 minutes. Invert onto a wire rack and cool to room temperature.

Make the Ganache

In a small sauce pan, bring the soy milk to a boil and then lower the heat to bring to a simmer. Add the chopped chocolate and the maple syrup and mix to combine. Mix with a rubber spatula for 30 seconds. Turn off the heat and continue stirring until chocolate is fully melted. If the ganache is not thick enough, you can add another ounce or two of chopped chocolate. It should be pourable but not too thin, like chocolate syrup.

Pour the warm ganache over the cooled cake. Let the ganache set. Enjoy!