Chocolate Cake

Moist and delicious

Use coconut milk, coconut cream, non-dairy whipping cream and non-dairy chocolate to bake a dairy-free cake.

Ingredients for the cake:

3 large eggs

1 1/4 cups of sugar

1 3/4 cups of coconut milk/milk/water

1/4 cup of coconut cream

1/2 cup of oil

1 1/2 cups of flour

2 teaspoons of baking powder

1 teaspoon of salt

3/4 cup chocolate instant pudding

4 tablespoons of cocoa powder

Ingredients for the chocolate ganache:

1/2 cup of heavy/non-dairy whipping cream

1 cup nougat-flavored chocolate chips

In the mixer bowl, whisk together the eggs and sugar until stiff peaks form.
In a second bowl, mix together the oil, coconut cream and coconut milk.
In a third bowl mix together the flour, salt, baking powder, chocolate pudding powder and cocoa.
Gently fold the dry and wet mixtures, in three additions, until combined.
Transfer to a greased pan of your choice; bake in a 350 degrees Fahrenheit or 180 degrees Celcuis preheated oven for 40 minutes.
While the cake is in the oven, prepare the ganache: in a glass bowl, microwave the heavy/non-dairy whipping cream for one and a half minutes. Add the chocolate chips, and wait for a minute; mix until all the chocolate has melted.
When the cake has cooled and the ganache is at room temperature, pour the ganache over the cake.