Preheat oven to 350 degrees F and grease and line with parchment rounds two 9-inch cake pans.

Mix almond milk with apple cider vinegar

In a big bowl mix flour, sugar, cocoa powder, baking powder, baking soda and salt.

Next add the oil, applesauce and almond milk/vinegar mixture. Using a mixer, mix until everything is well combined.

Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until combined.

Divide the batter evenly between your cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool before assembling

Chill both cans of coconut milk in the fridge overnight. Remove the can of coconut milk from the fridge and scoop the thick part of the coconut milk.

Place the thick cream into a mixing bowl and whip until peaks form.

When consistency is to your liking, put the mixer on “low” and add cacao powder and sugar while whipping.

This is not a stabilized whipped cream so it needs to be refrigerated.

When the cakes are completely cooled, assemble by adding coconut whipped cream in between the cakes and frosting the cake.

Decorate with shaved dark chocolate