CHOCOLATE CAKE! Allergen-free

Here is a tasty recipe from Allergy-Free Cookbook by Alice Sherwood:
Chocolate Layer Cake
(Dairy, soy protein, egg, and nut free)

Cake
3 cups all-purpose flour
1 ¾ cups sugar
1 ¾ tsp baking soda
½ cup nut-free unsweetened cocoa powder
¼ tsp salt
2 cups unsweetened soy, coconut, or rice milk (or water)
½ cup vegetable oil (nut-free)
1 ½ Tbsp white vinegar
1 ½ tsp vanilla extract

Frosting (ganache)
2 ½ cups semisweet chocolate (make sure dairy-free)
5 Tbsp heavy cream alternative (coconut, rice, or almond)

Prep time: 25 min
Cooking time: 40 min
Serves 10-12

-Preheat the oven to 350 F.
-Oil and line the bases of two deep 8-in round cake pans with parchment paper.
-Sift together into a large bowl the flour, sugar, baking soda, cocoa, and salt.
-In a separate bowl, mix together the oil, vinegar, vanilla extract, and add to the flour mixture.
-Stir until smooth.
-Divide the mixture between the prepared pans and spread evenly.
-Bake for about 40 minutes until risen and firm.
-Cool in the pans for 10 minutes, then turn out onto a cooling rack/surface.
-Remove the parchment paper and let cakes finish cooling.
-Slice each cake in half horizontally.

To make the ganache while cake is cooling:
-Break up the chocolate and place it in a separate pan with the cream.
-Heat gently, stirring all the time until thick.
-Let cool slightly until it is a thick, coating consistency.
-Sandwich the cakes together using half the ganache frosting for the first three layers.
-Spread the remainder on the top and sides.

Sprinkle with dairy-free chocolate shavings and decorate with fresh berries
Enjoy!