Three-Layer Gluten-Free Pumpkin Cake

Name: Three-Layer Gluten-Free Pumpkin Cake
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Cuisine: French
Ingredients: 210 g gluten-free all-purpose flour; 38 g organic cocoa powder (Navitas cocoa powder preferred); 130 g demerara sugar (or brown sugar); 12 g baking powder; 6 g baking soda; 70 g olive oil; 300 g gluten-free barista-style oat or rice milk; 18 g lemon juice (or white vinegar); 100 ml hot water (to mix with); 8 g instant coffee; freshly brewed espresso (or use 100 ml); 150 g heavy cream (lactose-free/gluten-free); 6 g agar-agar powder; 25 g maple syrup (or agave syrup); 150 g Pascha white chocolate (lactose-free/gluten-free); 300 g canned pumpkin puree (or homemade pumpkin puree); 100 g whipped heavy cream (lactose-free/gluten-free); 125 g heavy cream (lactose-free/gluten-free); 125 g Guanaja 80% dark chocolate; 5 g Segafredo coffee granules; 125 g whipped heavy cream (lactose-free/gluten-free)