For the Vegan Chocolate Cake

Preheat the oven to 350ºF / 180ºC and grease two 7-inch round cake pans. Alternatively, you can lightly spray them with cooking spray and also line the pans with a piece of round parchment on the bottom.

Next, prepare the buttermilk. In a medium bowl, mix the vegan milk with the vinegar. Stir slightly and set for a few minutes until it curdles. 

In large bowl, or the bowl of an stand mixer, sift the flour, cocoa powder, cane sugar, baking soda and baking powder. 

Then, add the milk and vinegar mixture, canola oil and vanilla extract. Whisk until well combined, you’ll get a creamy and pourable batter. Be careful not to over mix. 

Divide the batter evenly between the two prepared pans. Bake for 25 minutes or until a wooden toothpick inserted in the middle comes out clean.

Remove cakes from the oven and let them cool for 10 minutes before unmolding. Then, transfer to a cooling rack and allow to cool completely.

Meanwhile, prepare the chocolate ganache (recipe bellow). 

Once the cake is cooled, frost the top of the bottom layer with half the chocolate ganache, using an icing spatula. Top with the second layer and spread the rest of the ganache over the top of the cake. 

Keep the cake in the fridge until ready to serve. 

For the Vegan Chocolate Ganache

First, chop the chocolate and place into a heat safe bowl. 

In a medium saucepan, heat the soy cream over medium heat until it reaches a simmer. Don’t let it boil. 

Pour over the chocolate and let it sit for 5 minutes to allow the chocolate to almost completely melt. Add the vanilla and stir to combine until you get a smooth and shiny mixture. Set aside to cool.