1. Prep:
Preheat the oven to 355°F (180°C). Line an 8-inch (20 cm) round cake pan with parchment paper or lightly grease it.
2. Mix dry ingredients:
In a large bowl, combine the flour, baking powder, cocoa powder, and sugar until evenly distributed.
3. Melt chocolate:
Chop or break the dark chocolate into pieces. In a microwave-safe bowl, melt it together with the coconut oil slowly. Stir every 30 seconds until a smooth, homogeneous mixture forms.
4. Incorporate wet ingredients:
Stir together the plant-based milk and lemon juice. Add this mixture along with the melted chocolate to the dry ingredients and mix until you have a smooth batter.
5. Bake:
Pour the batter into the prepared pan, smooth the top, and bake for about 60 minutes, until the cake has risen and a toothpick inserted comes out clean.
6. Cool:
Let the cake cool completely in the pan.
7. Prepare ganache:
Carefully open a can of coconut milk and scoop out the firm coconut cream from the top.
8. Make ganache:
Gently heat the coconut cream (do not boil). Pour it over the chopped chocolate, let it sit for 2–3 minutes, then stir until smooth. Let it cool slightly, then briefly whip with a whisk or hand mixer for a fluffier texture.
9. Frost & decorate:
Spread the ganache over the cake and decorate as desired.
Nutrition Information (approx. per serving)
- Calories: 390 kcal
- Fat: 21 g
- Saturated fat: 13 g
- Carbohydrates: 45 g
