Sugar Free Chocolate Cake

Preheat the oven to 350°F / 180°C. Line 2x6-inch round cake tins with parchment paper and a quick spray of nonstick cooking spray on the sides.
Mix the lemon juice and almond milk together, set aside while preparing dry ingredients.
Whisk together the flour, baking powder, cocoa powder, salt and erythritol in a mixing bowl until well combined.
Next, mix the vanilla extract and oil into the milk mixture.
Pour the wet ingredients into the dry and stir until smooth. Don't overmix the batter.
Evenly divide the batter between the cake tins and bake for 25-35 minutes or until an inserted skewer comes out clean.
Allow the cakes to cool in the tins for 15 minutes before turning out on to a wire rack to cool completely.
Prepare the ganache by heating the coconut cream in the microwave until warm.
Next, melt the vegan chocolate in 30 second bursts until smooth.
Stir the warm coconut cream through the melted chocolate until well incorporated.
Chill the ganache in the fridge for 1-2 hours or until firm.
Using a stand mixer whip the ganache until it’s smooth and fluffy.
To assemble the cake: Place one layer of cake on a serving dish, add a layer of ganache.
Top with remaining cake layer and finish by spreading remaining ganache all over the cake.
Chill in the fridge for 1 hour before slicing and serving.