Egg-Free, Dairy Free Chocolate Crunch Cake

Put flour, yeast, sugar, oil, salt, and one cup water into mixer bowl and knead three to four minutes on low-medium speed, until a lump of dough begins to form. If dough is too dry, gradually add a little more water. Knead additional six to seven minutes until dough is soft and smooth.

Transfer dough to lightly floured work surface. Knead gently with your hands and form a ball shape. Put dough into lightly greased bowl, cover, and let rise one to two hours, or until doubled in size.

Melt coconut oil and chocolate in microwave in a bowl or over a double boiler and mix until smooth. Add sugar and mix.

Cool mixture 30–60 minutes at room temperature until it reaches a spreadable consistency.

Roll out dough on a floured surface into a 1/5- inch- (five- millimeter-) thick rectangle and spread evenly with chocolate filling.

Roll up tightly jelly- roll-style and cut lengthwise into two long strips of dough with filling showing. Twist strips together into a screw shape. Roll up the "screw" around itself into a spiral.

Place in lightly greased pan. Cover and let rise for one hour before baking.

Heat oven to 350 degrees Fahrenheit (180 degrees Celsius).

Gently brush dough with a little soy milk. Bake 30–40 minutes or until cake has risen and is golden and firm.

Bring sugar and water to a boil in a small saucepan. Cook additional two to three minutes until all the sugar is dissolved and it forms a smooth syrup.

Brush cake liberally with syrup. Cool a little at room temperature and serve.