Vegan Chocolate Cake with Coconut Ganache
Ingredients
Dry
- 200g all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
Wet
- 20g unsweetened cocoa powder
- 1 tsp instant coffee powder
- 30g hot boiling water
- 60g dairy free butter
- 120g sugar of choice
- 90g dairy free yogurt
- 180g almond milk
- 1 tsp vanilla extract
Ganache
- 200g melted dark chocolate
- 150g coconut whipping cream
Preparation
Ganache
Combine 200g melted dark chocolate and 150g coconut whipping cream, 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.
Cake
Preheat oven to 180°C. Grease a 6-inch square pan and set aside.
In a large bowl, whisk the dry ingredients together until combined and set aside.
In a smaller bowl, whisk the cocoa powder, instant coffee powder, and hot water together.
In a stand mixer, cream together the dairy-free butter, sugar, and yogurt.
Add half of the flour mixture and the cocoa espresso mixture, mix on low speed.
Add the almond milk and the remaining flour mixture, mix on medium speed for about 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.
Assemble the cake by spreading the whipped ganache between the layers and on top.
