Preheat your oven to 350 F/180°C and grease 2 8-inch round cake pans.
Mix together the plant milk and apple cider vinegar and set aside.
In a large mixing bowl or food processor combine the plant milk mixture, applesauce, brewed coffee, coconut oil and vanilla extract. Mix the ingredients together until they become frothy (a few pulses in the food processor should do it and whisking it would take 2 -3 minutes).
Sift together the flour, cocoa powder, sugar, baking soda, baking powder, salt and combine with the ingredients in the food processor in batches. Once all of the dry ingredients have been added mix the mixture until smooth.
Divide the mixture evenly between the two greased cake tins and place in the preheated oven and bake for 25 - 30 minutes.
Remove from the oven and allow the cakes to cool to room temperature and only then carefully remove them from the tins.
Make the frosting:
Heat the milk up in a saucepan or in a microwave for one minute. Then add the chopped chocolate and stir with a spatula until the chocolate has melted completely. Then mix in the oil, cover and leave for 15 minutes.
Beat the mixture with a mixer while slowly adding a cup of the powdered sugar. Then cover the mixture and put in the freezer for 10 minutes to set. Remove and mix again while adding the rest of the powdered sugar.
Add the bottom layer of the cake onto a flat board and cut off the domed top.
Spread a generous layer of the frosting over this layer and add the other layer of cake on top.
Cover the top and sides of the cake with the rest of the frosting.
Cover with whatever toppings you prefer, slice and enjoy!