This rich, deeply chocolatey layer cake is built for indulgence without any of the usual worry. Cocoa powder and melted coconut oil give the crumb a moist, tender bite, while a hot water addition keeps the batter thin so it bakes up soft and even in every layer. The frosting is where this one really shines: full-fat coconut milk is warmed and poured over chocolate chips to create a glossy, spoonable ganache that chills into a thick, spreadable finish. A touch of maple syrup rounds out the sweetness and a pinch of salt keeps it from tasting flat. Stacked two layers high and coated top to bottom in that glossy ganache, it slices into clean, fudgy wedges that look and taste like a bakery showpiece. It's an easy favorite to reach for whenever you're keeping dessert lactose free.
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Position a rack in the center of the oven and preheat to 350Ā°F (175Ā°C). Grease two 9-inch round cake pans with coconut oil, line the bottoms with parchment paper, and grease the parchment.
Stir the dairy free milk and vinegar together in a small bowl and set aside for 5 minutes until slightly curdled. This acts as a dairy-free buttermilk.
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