You’d never know that this rich, chocolatey cake topped with a finger-licking ganache is vegan!
Preheat the oven to 160C and grease a cake tin with coconut oil or line with baking paper.
Sift the flour, cacao, bicarbonate of soda, baking powder and salt into a mixing bowl. Mix in the coconut milk, vinegar, sugar, oil and vanilla until smooth.
Pour the mixture into the prepared cake tin and bake for 40 to 55 minutes, or until baked through.
Add the chocolate and coconut milk in a bowl over a saucepan of gently simmering water. Stir the chocolate until melted and smooth, set aside to thicken before pouring over the cake to serve.