1. Grease two 9-inch round cake pans and dust with cocoa powder. Line bottoms of the pans with parchment paper and grease the parchment as well.
2. Preheat oven to 375F with a rack in the middle.
3. Sift flours, sugar, cocoa, baking soda, and salt together in a large bowl
4. In a separate bowl, combine the blueberry-cucumber pulp, vegetable oil, chilled tea, and vanilla.
5. Pour the wet ingredients into the dry and combine with a rubber spatula. Add the vinegar and mix in with as few strokes as possible (it's okay if there are streaks in the batter).
6. Pour batter into the prepared pans and bake for 30 to 35 minutes, testing doneness with a wooden toothpick.
7. Let cakes cool in their pans for 5 to 10 minutes before running a knife around the edge of each pan and unmolding to cool completely.
While cakes are cooling, put the papaya pulp and a tablespoon or two of orange juice into a small saucepan and bring to a simmer. Add a tablespoon of sugar and stir as the mixture simmers gently for about 5 minutes. Cook until you have a thick, spreadable paste. Cool.
When the cake has cooled you may want to even out the surface of your first layer by slicing off the dome to create a flat, even round. Spread the papaya filling over the bottom cake layer and top with second cake.
1. Heat the soy milk in a small saucepan until it begins to boil. Remove from heat and immediately add the chocolate.
2. Stir until all the chocolate has melted, then stir in maple syrup until the mixture is completely smooth.
3. Let cool slightly before pouring over the cake. Top your cake with the toasted coconut, and chill in fridge to set the ganache.
Recipe Courtesy of Food Thinkers by Breville