Preheat the oven to 340°F.
Lightly grease an 8-inch springform pan.
Mix the milk and vinegar together and set aside to thicken.
Combine the wet ingredients in a bowl, then sift in the dry ingredients and gently mix until combined.
Pour the batter into the prepared pan and bake for 28-32 minutes.
For the ganache, heat the coconut cream until almost boiling. Pour it over the dark chocolate and let it sit for 2 minutes before stirring.
Fold in the puffed rice.
Spread the ganache over the cooled cake and refrigerate for 20 minutes to fully set. Enjoy!