Vegan Chocolate Cake with Coconut Ganache
Ingredients
Dry mix
- 200g all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
Wet mix
- 20g unsweetened cocoa powder
- 1 teaspoon instant coffee powder
- 30g hot water
- 60g dairy-free butter
- 120g sugar
- 90g dairy-free yogurt
- 180g almond milk
- 1 teaspoon vanilla extract
Ganache
- 200g dark chocolate
- 150g coconut whipping cream
Preparation
Cake
Preheat oven to 180°C and grease a 6-inch square pan, then set aside.
In a large bowl, whisk the dry ingredients together until combined and set aside.
In a smaller bowl, whisk together the cocoa powder, instant coffee powder, and hot water.
In a stand mixer, cream together the dairy-free butter, sugar, and dairy-free yogurt.
Add half of the dry mixture and the cocoa mixture to the stand mixer and mix on low speed.
Add the almond milk and the remaining dry mixture, then mix on medium speed for 1-2 minutes or until smooth.
Slowly pour the batter into the prepared pan and tap gently against the counter to release air bubbles.
Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let the cake cool in the pan for 10 minutes on a wire rack.
Invert the cake onto a rack with parchment paper and cool completely.
Divide the cake into 3 even layers.
Ganache
Melt the dark chocolate.
Combine the melted dark chocolate with the coconut whipping cream and stir until combined.
Cover with plastic wrap and refrigerate for at least 6 hours or overnight until thick and spoonable.
Whip the ganache before using.
Assembly
Assemble the cake by spreading ganache between the layers and frosting the outside.
