Makes 1 9×9 cake or 12 cupcakes
1.5 cups flour
1/2 cup organic cane sugar
3 tablespoons cocoa powder
1 teaspoons baking soda
1/2 teaspoon sea salt
1 teaspoon vanilla
1 tablespoon vinegar (apple cider or white)
5 tablespoons grapeseed oil
1 cup cold water
Preheat oven to 350°f. Sift dry ingredients together in a large bowl and make a well in the centre. Add all wet ingredients together in a small bowl and lightly whisk together then add to dry ingredients. Fold ingredients together till nicely incorporated. Do not over mix or you may end up with a chewy cake. Pour into a greased or parchment lined cake pan or greased muffin tins. Bake for 25 minutes or till a toothpick inserted in the centre comes out clean. Let sit for 5 minutes before removing from pan.
100g (aka 1/2 cup) dairy free dark chocolate chips
50g (aka 1/4 cup) canned coconut milk (cream and milk parts mixed together)
1-2 table spoons maple syrup (depending on how sweet you like it)
Place a heat proof bowl over a simmering pot of water (but make sure the bowl is not touching the water so as not to burn your chocolate) and add chocolate chips. Stir around until melted then add coconut milk and maple syrup. Frost the cake once its cooled. If your ganache goes grainy as you can see in the heart and “gan” of vegan, add a splash of coconut milk or maple sugar and you should get back to your nice silky texture. I got rushed and didn’t fix my texture…. lets just say so that I could teach a little lesson in broken ganache.