3/4 cup can full-fat coconut milk (at least 60% coconut extract)
2 cups plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 1/2 cup almond milk
2 tsp apple cider vinegar
1 1/4 cup brown caster sugar (1 cup for a less sweet cake)
1 tsp vanilla extract
1 tsp orange extract (optional)
1 cup sunflower/vegetable oil
1/4 cup chocolate curls, to decorate (optional)
METHOD
In a large heat-proof bowl, add chopped dark chocolate. Bring the coconut milk to a simmer and then pour over the chocolate. Whisk together until all chocolate has melted. Then set in the fridge to chill for roughly 1 hour.
Preheat oven to 180C/375F. Grease and line a round 10 inch tin or 8 inch Bundt tin (if using Bundt pan, grease with lots of vegan butter).
Combine the almond milk and apple cider vinegar in a small bowl and set aside. Once the milk begins to curdle, add sugar, vanilla and whisk.
In a large mixing bowl, sift the flour, cocoa powder, baking powder, baking soda. Pour the almond milk mixture over the dry ingredients and whisk until smooth with no lumps.
Transfer cake mixture to tin and bake in the middle shelf for 50-55 mins, until knife comes out clean. Once cooked, set aside to cool completely.
Place a plate over the tin and flip. Tap the bottom of the tin to remove the cake - do not force it out.
transfer cake to a cake dish or plate. pour over chilled chocolate ganache and chill in the fridge for at least 30 mins.
