• Prepare vegan vanilla cake according to instructions. Let the cakes cool completely before filling with custard layer.
• Prepare the vegan custard and let it chill in the refrigerator while the cakes cool, about an hour.
• Once the cakes have cooled, remove the custard from the refrigerator and use a hand mixer, or stand mixer with whisk attachment and mix to make it smooth again. It can get a little clumpy while chilling.
• Place one of the cake layers on a serving plate, then spread most of the thickened custard over the cake, saving 1/2 cup or a little more. Place the other cake layer on top and gently push down, just a little so it sticks.
• To get the thick custard look from the outside of the cake, fill in any empty spots with more custard, using a butter knife. You could skip this part, it just makes the cake prettier for presentation. Spread it on smoothly, until it looks even all the way around.

Make the ganache

• Place the chocolate chips and corn syrup in a medium bowl.
• In a small pot, heat the vegan creamer until just simmering, then immediately pour it over the chocolate chips and corn syrup. Let sit for 2 minutes, then whisk or stir until smooth. You could also warm the creamer in the microwave for about 1 minute.
• Let the ganache sit for 20 minutes until it thickens somewhat. You want it thick enough that it will just drip down the sides without being too runny.
• Stir the ganache once more before pouring over the cake, spreading it gently to the edges. Let it drip down the sides. Slice and serve.