I'd like to try this bete noir recipe, but it's for Passover. I'd like to make it parve (dairy free). I'm thinking about substituting butter with margarine (which seems pretty straightforward), and for the ganoche, whipping cream with almond milk (which feels iffier).
Any immediate thoughts on a better approach, or advice for using the almond milk, in particular??
UPDATE: I took the good advice to serve something else, and wait to do this recipe justice. I was ready -- even found some coconut milk with guar right in it, marketed as a cream substitute, but chickened out. Made it with whipping cream this week, and it was worth it-- though the ganache is just a thin layer on top of the cake, and I suspect the coconut w/ guar would have worked just fine.