Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Mix wet ingredients: In another bowl, combine almond milk, oil, vinegar, and vanilla extract.

Combine wet and dry ingredients and stir until smooth and well combined.

Divide batter evenly between the prepared cake pans and smooth the tops.

Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the frosting: Beat vegan butter until fluffy. Add powdered sugar and cocoa powder gradually, then vanilla and plant milk until desired consistency is reached.

Assemble the cake: Spread a layer of frosting between the cooled cake layers, then frost the top and sides.

Serve and enjoy! Store leftovers covered at room temperature for 2–3 days or in the fridge for up to a week.