2 cups almond milk {or regular milk} + 2 teaspoons white vinegar<br />
2/3 cup virgin oil<br />
300g granulated sugar<br />
4 teaspoons vanilla extract<br />
256g plain flour (sifted)<br />
85g cup cocoa powder, sifted<br />
1 1/2 teaspoon baking soda<br />
1 teaspoon baking powder<br />
pinch of salt<br />
1 recipe of THE BEST and easiest Chocolate Frosting<br />
1 1/2 cups mini chocolate chips
Preheat oven to 350F/175C. Line 2 8-inch round cake pans with parchment paper. Lightly spray with non stick cooking spray and set aside.<br />
In a large bowl, whip oil and sugar together. Stir in vanilla. In a measuring cup, stir almond milk and vinegar together. Set aside to curdle. In a different bowl, stir all dry ingredients together until evenly mixed. Alternate mixing in wet and dry ingredients to the batter starting and ending with dry.<br />
Pour evenly into prepared pans and bake 20 minutes or until toothpick comes out with a few moist crumbs after being inserted. Cool 15 minutes, then remove cakes from warm pans to cooling rack. Cool completely.<br />
After cakes are cooled, make a batch of chocolate frosting. Be sure to whip it well, scrape the sides well and use room temperature butter.<br />
To assemble, stack baked cakes one on top of the other, filling with frosting. Using remaining frosting, cover the entire outside and top of the cake. Cover the edges with mini chocolate chips and serve.