In a large bowl, mix the soy milk and apple cider vinegar together. Let it sit for 5 minutes to curdle, then add in the brown sugar, olive oil, vanilla and almond extracts. Mix well with a whisk, if you have one.
In a medium bowl, mix together the flour, cocoa, baking powder, and salt. Gradually stir the dry ingredients into the wet ones and mix with a whisk until smooth.
Split the batter evenly into two greased 9″ circle pans or one long 9×13′” pan. Bake at 350F for 30 minutes (40 minutes for a 9×13″ pan) or until a toothpick inserted into the middle of the cake comes out clean.
Let the cake cool for at least 15 minutes, then turn them out of the pans and make sure they’re completely cool before decorating them.
While the cakes are baking and cooling, make the frosting. In a double-boiler, melt the chocolate chips. Remove from the heat and cool for 5 minutes, then stir in the coconut milk, vanilla, and icing sugar to your desired consistency. Remember that it will still thicken up as the chocolate cools.
Cover the frosting and put it in the fridge for about 1/2 hour to solidify (or 5 minutes in the freezer).
On your serving plate, put the first cake face down so the flat side is up (if you used a 9×13″ pan, first cut the cake in half and then use the two halves as the layers).
Spread the apricot jam over the cake, with a bit of frosting if you like, then put the other cake on top, with the flat side down. Spread the frosting all over the cake with a flat knife or spreader.
Decorate as you like, with powdered sugar, mint leaves, edible flowers, dabs of jam, or whatever you have on hand. Store in the fridge for about an hour if you can to firm it up before serving. Enjoy a big slab of your lovely moist vegan chocolate cake for a special day or any day! ❤️