Double Chocolate Ganache Snacking Cake

Preheat the oven to 350F (175C) and grease a brownie tin. Set aside. To a mixing bowl, add the 3 eggs, 1/2 cup maple syrup, 2 tbsp non-dairy yogurt, 1/4 cup melted and cooled coconut oil, and a splash of vanilla. Mix until well combined. Then, add the dry ingredients: 1 cup almond flour, 1/2 cup gluten free flour, 1/3 cup cacao powder, a pinch of sea salt, and a pinch of baking powder. Fold everything together until a smooth batter forms. Transfer the batter to the prepared brownie tin and bake for 20-22 minutes. Let the cake cool completely before frosting with the ganache. For the 2-ingredient chocolate ganache, add 1/2 cup chocolate chips of choice and 2 tbsp oat milk creamer (or any non-dairy milk/creamer) to a microwave-safe bowl. Melt in the microwave in two 30-second increments, stirring in between. Once smooth and creamy, pour over the cooled cake and place in the fridge for a few minutes to set. Slice and enjoy!