• Preheat the oven to 350°F. Brush 2 8" or 9" round spring-form pans** with melted coconut oil. Line the bottom with parchment paper and brush the parchment with oil.
• In a large mixing bowl, combine flour, cocoa powder, baking soda and salt. Whisk well to combine.
• In a medium mixing bowl, whisk together the nondairy milk and vinegar vigorously until frothy. Whisk in the sugar, oil and vanilla.
• Add about ⅓rd of the wet ingredients to the dry ingredients and stir until combined. Repeat adding the remaining wet ingredients in two more additions, mixing just until incorporated after the final addition.
• Pour the batter into the prepared pans.
• Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven but leave the cakes in the pan until completely cooled.

Make the Ganache:

• Place the chopped chocolate in a heat proof bowl. In a saucepan, bring coconut or almond milk and maple syrup to a simmer on medium-low flame. Pour it over the chocolate and stir until melted. Let cool to room temperature.

Make the Filling:

• Combine all the ingredients for the filling in a blender or food processor and process until smooth.

Assemble the Cake:

• Remove the cakes from their pans. Place one, top side up, on a serving platter and gently shave off the rounded top with a sharp knife. Spread all of the filling over the top.
• Place the other cake layer atop the filling. Pour the ganache evenly over the top and let it drizzle down the sides. Refrigerate for at least 1 hour before cutting and serving. Leftovers will keep in a covered container in the fridge for up to 4 days.