WET INGREDIENTS FOR CHOCOLATE CAKE:

6 TBSP of Sea Moss Gel
1 cup unsweetened non dairy milk, I like cashew, soy milk or almond milk

•  1 tbsp white vinegar (could sub apple cider vinegar)

 200 grams dark chocolate, broken up, I use 2 Great Value dark chocolate

• bars from Walmart (Canada) or the equivalent of dairy free chocolate chips

1 cup boiling water
 2/3 cup cocoa powder
  1 tbsp vanilla
3/4 cup unsweetened applesauce
 1/2 cup vegetable oil plus 1 tbsp, I use grapeseed oil (not coconut oil) 

DRY INGREDIENTS FOR CHOCOLATE CAKE:

•  2 cups all purpose flour

• 3/4 cup white sugar
• 3/4 cup dark brown sugar, I use Demerara sugar

•  2 tsp instant coffee powder, reg or decaf ( espresso powder)  1 and 1/2 tsp baking powder

 1 and 1/2 tsp baking soda
1 tsp salt CHOCOLATE GANACHE ICING:
INSTRUCTIONS

  350 Grams dark chocolate, broken up, I use Great value dark chocolate from Walmart (Canada) or the equivalent of dairy free chocolate chips
 1 (400 ml) (14 fl oz) can coconut cream (not milk), I use Savoy brand from Walmart
  1/3 cup cocoa powder

  1 tsp vanilla

 

• Preheat oven to 350° Lightly grease ​2- 9 inch round non stick cake pans​. I also line my pans with parchment paper rounds and lightly grease them. In a small bowl add the plant milk and vinegar, this is your “Buttermilk mixture”, stir and set aside.
• In a medium bowl add the dry ingredients and stir to combine, set aside In a​ large mixing bowl​ add the chocolate pieces, and boiling water, let sit for a minute. Now add the cocoa powder and whisk it until smooth. Then add in the rest of “Wet Ingredients” including “Buttermilk mixture”, whisk it until it’s combined.
• Next add the dry ingredients and whisk until it’s smooth. Do not over mix. Pour the cake batter into your 2 prepared baking pans. Bake for 30-35 minutes or until a toothpick inserted into the centre of cake comes out clean or with a few crumbs. Cool the cakes in pans for 10-15 then remove cakes from pans and cool completely on racks before icing.
• Dairy free Chocolate ganache: Add chocolate pieces to a large DRY mixing bowl,
• Heat the coconut cream on the stove until hot, don’t let it simmer. Pour the cream over the chocolate mixture. Let it sit for a minute then add the cocoa and vanilla. Whisk it until smooth.
• Refrigerate for 1 hour, whisking after 30 minutes. If the icing seems too soft after 1 hour leave it in the fridge and check every 15 minutes until you have a good consistency.
• Ice the cake: Once the cake is completely cool, frost the cake! Enjoy!