Sugar Free Chocolate Cake

0 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. 
1 Mix the lemon juice and almond milk together, set aside while preparing dry ingredients.
2 Whisk together the flour, baking powder, cocoa powder, salt and erythritol in a mixing bowl until well combined.
3 Next, mix the vanilla extract and oil into the milk mixture.
4 Pour the wet ingredients into the dry and stir until smooth. Don't overmix the batter. 
5 Evenly divide the batter between the cake tins and bake for 25-35 minutes or until an inserted skewer comes out clean.
6 Allow the cakes to cool in the tins for 15 minutes before turning out on to a wire rack to cool completely.
7 Prepare the ganache by heating the coconut cream in the microwave until warm.
8 Next, melt the vegan chocolate in 30 second bursts until smooth.
9 Stir the warm coconut cream through the melted chocolate until well incorporated.
10 Chill the ganache in the fridge for 1-2 hours or until firm.
11 Using a stand mixer whip the ganache until it’s smooth and fluffy.
12 To assemble the cake: Place one layer of cake on a serving dish, add a layer of ganache.
13 Top with remaining cake layer and finish by spreading remaining ganache all over the cake.
14 Chill in the fridge for 1 hour before slicing and serving.