Make the cake: mix the soy milk and vinegar together to curdle, then add the rest of the wet ingredients to it EXCEPT the boiling water. Mix all the dry ingredients in a separate bowl, then stir the wet ingredients into the dry just until well combined. Add the boiling water, briefly mix to incorporate, and pour into 2 greased 9" cake pans. Bake at 350F for 30 minutes, cool 5 minutes in pan, remove to rack to cool completely.
Make the cream: blend all the ingredients in a blender until very smooth, chill for at least an hour to firm up in the fridge before using (or 15 minutes in the freezer).
Make the ganache: melt the chocolate and coconut cream together in a double boiler (in a metal bowl over boiling water in a pot), then remove from heat and stir in vanilla. Chill for at least an hour to firm up in the fridge before using (or 15 minutes in the freezer).
Decorate: Assemble the first cake top-side down, so the flat part is facing up, spread the cream on top right to the edges, add the other cake on top with the flat-side down, cover with the ganache and spread around with a knife or spreader, garnish with ground and roasted almonds in a pretty pattern.
Chill the cake for 30 minutes if you have time, otherwise dig in and enjoy!