Gluten-Free Chocolate Cake: – 1 cup full-fat canned coconut milk – 1 Tbsp cider vinegar – 2 Tbsp instant coffee granules or instant espresso – 1 cup boiling water – 1 3/4 cups gluten-free all-purpose flour leveled – 3/4 cup raw cacao powder or unsweetened cocoa powder – 1 1/3 cups coconut sugar* – 2 tsp baking soda – 1 tsp baking powder – 1 1/2 tsp sea salt – 1/2 cup avocado oil or olive oil – 2 large eggs at room temperature – 1 tsp pure vanilla extract – 1 1/2 cups chocolate chips optional Dark Chocolate Ganache: – 1 cup full-fat canned coconut milk – 8 ounces dark chocolate I use two 85% chocolate bars** – 2 Tbsp pure maple syrup – 1 pinch sea salt to taste