Olive Oil Almond cake with Dairy-free Chocolate Ganache

For Olive oil cake:

Make 1 boxed vanilla cake as directed on package.  Substitute olive oil for vegetable oil.  Add 1 tsp almond extract.  Bake in a 9x13 cake pan as directed on package.

For Chocolate Ganache:

Put 16 oz chocolate chips in a heatproof bowl.  Heat a 15 oz can of coconut milk in a saucepan but do not boil.  Pour hot coconut milk over the chocolate chips.  Let sit for 5 minutes to melt chocolate.  Add 1 tsp vanilla.  Whisk until coconut milk is incorporated and chocolate is smooth.  Cool in refrigerator until thick.

Toast 1/2 cup sliced almonds for 4-5 minutes in 350 degree oven. Cool

Assemble cake by pouring cooled ganache over cake.  Top with toasted almonds. Serve with Redi-whip.  If you leave out the whipped topping, this cake is basically dairy-free.  There may be some milk solids in the cake mix and chocolate chips.  

Keep refrigerated.