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Ingredients

• 1 cup (240 g) vanilla soy or other nondairy yogurt
• 1/2 cup (120 ml) olive oil
• 2 teaspoons pure vanilla extract
• juice of 1/2 lemon
• 1 1/4 cups (155 g) all-purpose flour
• 1 cup (120 g) powdered sugar
• 2 Tbspoon powdered almond
• 2 Tbspoon dry coconut
• Zest of one lemon
• 2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 1/4 cup (20 g) unsweetened cocoa powder (optional)
• **********************************
• Chocolate Ganache
• 1/2 cup (120 ml) plain soy or other nondairy milk (**I used a little bit less because I wanted mine to have a hard layer of chocolate)
• 1 cup (176 g) nondairy semisweet chocolate chips
• 2 tablespoons (30 ml) pure maple syrup or (42 g) agave nectar

Description

Vegan Baking Can Be A Little Bit Tricky. Sometimes The Batter Won’t Rise, And The Result Will Be More Fragile And Delicate Than With Eggs And Dairy. This Cake Really Had A Very…

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