Ingredients
Scale
- For the cake:
- 1 cup semisweet chocolate chips
- 1/4 cup almond milk
- 1/2 teaspoon coconut oil
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1 tablespoon vanilla extract
- 1 cup all purpose flour
- 1/4 cup almond milk
- 1/4 cup granulated sugar
- For the ganache:
- 1/2 cup semisweet chocolate chips
- 1/2 teaspoon coconut oil
- 1/4 cup almond milk
Instructions
- Preheat the oven to 325 degrees F, grease an 8 inch cake pan and set aside.
- In a large, microwave safe bowl, combine the chocolate chips, almond milk, and coconut oil. Melt in the microwave for 30 second increments, until thoroughly melted.
- Add in the apple cider vinegar, other 1/4 cup almond milk, and vanilla extract. Whisk to combine. Add in the flour, baking soda, baking powder, and granulated sugar. Whisk until smooth and combined.
- Bake for 25-30 minutes, or until cake is set in the middle or a knife inserted in the center comes out clean. Set aside to cool.
- For the ganache: Melt together the chocolate chips, almond milk, and coconut oil, microwaving for 30 second increments until melted.
- Remove cooled cake from pan and pour ganache over the entire cake, spreading evenly onto top and sides. Garnish with chocolate shavings, chopped peanuts, etc.
- Store in refrigerator.