• Place 1 cup cane sugar in a small food processor, and grind until it becomes superfine.
  1 cup cane sugar
• In a small bowl add, ½ cup + 1 tbsp aguafaba and 3 tbsp ground flax. Stir until well combined and set aside to thicken.
  ½ cup aquafaba, 1 tbsp aquafaba, 3 tbsp ground flax
• Preheat the oven to 300°F. Spray a cake pan (about 8-inch round) with oil or, using a pastry brush to spread a thin layer inside the pan (½ tsp oil). Line the cake pan with parchment paper, and because the cake rises very high when baking, ensure the paper is higher than the top of the pan by at least 2 inches. Spray the parchment paper with oil or using a pastry brush to spread a thin layer inside the paper (½ tsp oil).
• Fill the bottom of a double boiler with water and heat it up, but not not bring it to a boil. Reduce heat to medium-low. Place 1 cup coconut oil and chopped chocolate in a stainless steel bowl and place on top of the double boiler. Stir mixture as the chocolate melts (about 5 minutes) and the mixture is smooth and creamy.
  1 cup coconut oil, 8 oz dark chocolate block
• Heat up (but do not boil) 1½ cups Milk Mixture (1 cup oat milk, 6 tbsp cashew milk, and 2 tbsp coconut milk).
  1½ cups Milk Mixture
• Remove the melted chocolate mixture from the stovetop. Add in the processed cane sugar, 1 cup brown sugar, and 1 tsp instant coffee granules. Stir well. Add the heated Milk Mixture, the thickened flax mixture, and ½ tsp vanilla extract. Whisk until well combined. Sift in 1½ cup cocoa powder.
  1 cup cane sugar, 1 cup brown sugar, 1 tsp instant coffee granules, 1 tsp vanilla extract, ½ cup cocoa powder
• In a separate large bowl, sift in 1½ cups whole-wheat pastry flour, 1 tbsp baking powder, and 1 tsp salt. Stir until well-combined. Make a hole in the middle of the dry ingredients. Pour in the liquid ingredients and stir until the batter is well combined.
  1½ cups whole-wheat pastry flour, 1 tbsp baking powder, 1 tsp salt
• Pour the mix into the prepared cake pan. Place a dish filled with hot water in the bottom of the oven. Then place the cake in the rack above the water and bake for 80-90 minutes or until the a toothpick comes out clean when inserted into the centre of the loaf, and the cooked batter has pulled away from the top edge of the pan. Check at the 60-minute mark and avoid opening the oven door during cooking as much as possible or the cake may sink in the middle.
• Remove from oven and let set for 20 minutes before transferring to a wire rack. To remove the cake from the pan, slide a thin knife around the cake to detach it from the parchment paper. Invert onto a rack and let the cake slide onto the cooling rack. Let cool completely before applying the icing.

Prepare CHOCOLATE GANACHE:

• Open a chilled can of coconut milk without shaking, remove hardened coconut cream from the top of the can, and place it in a bowl. Makes about 1 cup. Liquify before using.
  13.5 oz can coconut milk or cream
• Sift ½ cup cocoa powder into a bowl. Do not skip this step, as sifting helps create a smooth and creamy texture. Slowly add ¼ cup maple syrup, continuously mixing with a spoon until syrup is absorbed into cocoa powder. The mixture should become a bit moist but will be quite thick.   Stir 1 tsp vanilla extract.
  ½ cup cocoa powder, ¼ cup maple syrup, 1 tsp vanilla extract
• Slowly add ⅓ cup melted coconut oil, stirring continuously until the mixture is thick and creamy.
  ⅓ cup coconut oil
• Add coconut cream ¼ cup at a time, stirring continuously until the sauce is creamy and is the consistency you need.
• Once cake is cool, pour the Chocolate Ganache over the top.