Here’s my go-to recipe for dairy free chocolate cake:
- 1.5 cups flour
- 1 cup sugar
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup cocoa
- 1/2 cup oil
- 1 cup water
- 1 tsp vinegar
- 1 egg (optional, you can skip it for an egg free cake)
Just mix it all together and bake at 175*C. I use it for cupcakes and they take between 15-17 minutes.
Got it off the internet when my nephew was diagnosed with cow-milk-protein intolerance. It tastes like regular chocolate cake so much so that I’ve completely switched to using it for all my chocolate cake orders!
For the ganache, you could use cocoa powder, some coconut oil and maybe coconut cream if your client is okay with a bounty-sort of flavor. Or maybe even try very dark chocolate (80-90% cocoa) and coconut cream? I doubt such dark chocolate ganache will trigger any dairy-related intolerances/allergies, but it’ll be good if you can ask your client to maybe ask their doctor or someone.
Hope this helps xx
