INGREDIENTS

Cake:

• 1 cup Almond Breeze Unsweetened Almond Milk

• 1 teaspoon apple cider vinegar

• ¾ cup sugar

• ⅓ cup canola oil

• 1 teaspoon vanilla essence

• ½ teaspoon almond essence

• 1 cup cake flour

• ⅓ cup cocoa powder

• ¾ teaspoon baking soda

• 1 teaspoon baking powder

• ¼ teaspoon salt

Ganache:

• ⅔ cup Almond Breeze Unsweetened Almond Milk

• 1 cup dark chocolate chips

• Roasted almonds or fresh raspberries for garnishing

INSTRUCTIONS

Cake:

• In a mixing bowl, combine the Almond Breeze Unsweetened Almond Milk, apple cider vinegar, sugar, oil, vanilla essence and almond essence and beat until well blended.

• In a separate bowl, sift all remaining dry ingredients together.

• Using a hand mixer, slowly add dry ingredients into the wet ingredients & blend until thoroughly mixed through.

• Pour into a well greased baking tin (20 cm tin).

• Bake in a pre-heated oven at 180 °C for 25-30 minutes or until a toothpick inserted through the centre comes out clean.

Ganache:

• In a saucepan, bring the Almond Breeze Unsweetened Almond Milk to the boil.

• Turn down the heat and simmer.

• Add chocolate chips and mix through until melted & smooth, then set aside to cool.

• Pour ganache over cake and garnish.