Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line the bottoms with parchment paper and grease the sides.

In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until well combined and lump-free.

In a separate medium mixing bowl, combine the plant-based milk, vegetable oil, apple cider vinegar, and vanilla extract. Whisk briefly to combine.

Pour the wet ingredients into the dry ingredients. Mix with a whisk or spatula until just combined. Do not overmix; a few small lumps are okay.

Carefully pour the hot coffee (or hot water) into the batter. Whisk until the batter is smooth. It will be thin, which is normal for this type of cake.

Divide the batter evenly between the two prepared cake pans.

Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.

Let the cakes cool in the pans on a wire rack for 10-15 minutes before inverting them onto the wire rack to cool completely. Ensure they are completely cool before frosting.

Preparation Note: Make sure your full-fat canned coconut milk has been refrigerated overnight. Open the can without shaking it and scoop out only the thick cream from the top, leaving the clear liquid behind. You should get about 1 cup of thick cream.

In a small saucepan, gently heat the thick coconut cream over medium-low heat until it just begins to simmer around the edges. Do not boil.

Remove the saucepan from the heat and immediately add the vegan chocolate chips. Let stand for 5 minutes to allow the chocolate to melt.

Whisk the chocolate and coconut cream until completely smooth and glossy. If using, whisk in the powdered sugar and vanilla extract until fully incorporated and the desired consistency is reached.

Cover the bowl and refrigerate the ganache for at least 1-2 hours, or until it is firm enough to spread but still pliable. Stir occasionally while chilling to check consistency. For a whipped frosting, chill until very firm, then beat with an electric mixer until light and fluffy.

Once the cakes are completely cool and the frosting has reached a spreadable consistency, you can begin assembling. If desired, use a serrated knife to level the tops of the cakes for a flat surface.

Place one cake layer on your serving plate or cake stand. Spread about one-third of the frosting evenly over the top.

Carefully place the second cake layer on top.

Use the remaining frosting to cover the top and sides of the cake.

Serve immediately or refrigerate until ready to serve. Let the cake come to room temperature for about 30 minutes before serving for the best texture.