Preheat the oven to 340 (this is not a typo), spray an 8-inch round cake pan, line it with parchment and spray the parchment. In a large bowl, whisk together the flour, cocoa and baking powder, then add in the 2 sugars and whisk again. Make a well in the center of the dry ingredients and add the eggs, almond milk, olive oil and vanilla and carefully fold all together using a sturdy spatula. Pour in the hot water and stir well until a smooth batter forms.

Scrape the batter into your prepared pan and bake for 20 to 25 minutes until the top is cracked and the middle bounces back to a light touch. Leave the cake in the pan for 5 to 10 minutes then turn it out onto a serving platter or rack to cool completely.

Chocolate Ganache – 150 g dairy-free dark chocolate AND 1 tablespoon olive oil – carefully microwave the chocolate in 20 second increments until it’s melted, then whisk in the olive oil. Leave this mix to stand and thicken for 10 to 15 minutes (this will depend on how warm you got your chocolate) and then pour over the cake (or individual slices).