Lua loves her chocolate, so one of my first missions was do make a delicious gluten-free and dairy-free chocolate cake. We experimented with the recipe on the back of the Hersey’s Cocoa Powder box and came up with this amazing chocolate cake that will satisfy anyones craving. I was surprised at how difficult it was to find semi-sweet chocolate and cocoa powder in London in the grocery store, so when my parents visited us this summer they asked if they could bring anything and my response “chocolate chips and baking cocoa powder!”


Ingredients
1 cup rice flour
1/2 cup almond meal
1/2 cup arrowroot powder
3/4 cup cocoa powder, plus 2 tablespoons
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon xanthum gum
1 teaspoon salt
3 eggs, room temperature
2 cups sugar
1/2 cup light olive oil
2 tablespoons vanilla extract
1 cup coconut milk
1 cup boiling water

ganache
1/2 cup semi-sweet chocolate, chopped
1/2 cup coconut cream
1 teaspoon coconut oil

Instructions
Preheat oven to 350 degrees F. Grease a bundt pan with light olive oil and dust with 2 tablespoons cocoa powder; set aside. Sift first eight ingredients into a large bowl; set aside. With an electric mixture, mix eggs with sugar until batter is pale yellow and can form ribbons. Add oil and vanilla; mix. With mixer on low speed, alternately add flour mixture in three parts and coconut milk in two, beginning and ending with flour mixture. With mixer on the lowest speed, slowly add boiling water. Mix until well incorporated.

Bake 45-55 minutes or until a toothpick inserted comes out clean. Let cool completely, at least 6-8 hours. Place serving plate over pan and flip to invert cake.

Heat coconut cream over medium-high heat until bubble form around the edges. Immediately pour over chopped chocolate. Let sit for 5 minutes; then stir in coconut oil and mix until all chocolate is melted and mixture is smooth. Let sit at room temperature to thicken (depending on many variables, this can take unto 2 hours). After it has thickened gently pour over cake. Let sit for 30 minutes; then slice and serve.