The V is for Vegan. And it is amazing.
3 cups flour
2/3 cup cocoa powder
3/4 teaspoon salt
2 teaspoons baking soda
2 tablespoons apple cider vinegar
2 cups almond milk
2/3 cup melted coconut oil
2 teaspoons vanilla extract
1 3/4 cups sugar
6 ounces bittersweet chocolate, chopped
1/2 cup almond or coconut milk
2 tablespoons maple syrup
Sift together the flour, cocoa, baking soda, and salt. Place dry ingredients in a large mixing bowl.
Add the apple cider vinegar to the milk and beat until it’s frothy. Whisk in the oil, vanilla, and sugar.
Add the wet ingredients in three increments to the dry ingredients using a spatula, whisk, or a hand mixer on the lowest setting. Once you have incorporated the third installment of wet ingredients you can stop. Don’t over mix.
Pour the cake batter into two round cake pans that have been greased with coconut oil. Bake for twenty-five minutes, or until a toothpick inserted into the center of the cake is clean. While cooling, make ganache.
Stir the milk and syrup together in a small saucepan and bring to a gentle boil. Pour this mixture over the chocolate and stir until all of the chocolate is melted. Allow to cool to room temperature.
When cakes are cooled. Place the first layer on a plate and poke holes with a toothpick over the top. Pour over 1/3 of the ganache pushing it towards the edges so it coats the sides as well. If you like fresh fruit, add a layer of raspberries before placing on the top layer. Once you place the top layer, pour over the rest of the ganache until it coats the sides as well. Refrigerate for at least at hour to set the chocolate.
I worked with this recipe.