Vegan Chocolate Cake with Coconut Ganache
Ingredients
Dry
- 200g all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
Wet
- 20g unsweetened cocoa powder
- 1 teaspoon instant coffee powder
- 30g hot boiling water
- 60g dairy-free butter
- 120g sugar of choice
- 90g dairy-free yogurt
- 180g almond milk
- 1 teaspoon vanilla extract
Ganache
- 200g dark chocolate
- 150g coconut whipping cream
Preparation
Preheat oven to 180°C and grease a 6-inch square pan. Set aside.
In a large bowl, whisk the dry ingredients together until combined. Set aside.
In a smaller bowl, whisk the cocoa powder, instant coffee powder, and hot boiling water together.
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, mix on low speed.
Add the almond milk and the remaining dry mixture, mix on medium speed for 1-2 minutes or until smooth.
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 from oven and let cool in pan for 10 minutes on a wire rack. Invert cake onto a rack with parchment paper and cool completely. Divide the cake into 3 even layers.
Combine the ganache ingredients and stir until combined. Cover with plastic wrap and refrigerate for at least 6 hours or overnight until thick and spoonable. Whip before use.
Spread the whipped ganache between the cake layers and frost the cake.
