I suggest doubling the recipe and making it a night before so you let the chocolate ganache harden and the cake stand for a while to get all moist and perfect.
1 cup almond milk (or your favorite non-dairy milk)
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular (or a mix of both)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350F
Mix together wet ingredients in a large bowl.
Mix all dry ingredients together in another bowl.
Using a hand mixer slowly add dry ingredients into wet ingredients.
Lightly grease an 8 inch springform pan. Pour in the batter and bake for 25-30 minutes, until a toothpick inserted through the center comes out clean.
2/3 cup almond milk (or other non dairy milk)
8 oz dark chocolate chips
In a small saucepan bring milk to a boil, then turn heat down to simmer. Add the chocolate chops and mix until melted. Stir until everything is smooth and well incorporated. Set aside and let cool for until the cake is done.
Place the cake on a cake stand and pour the ganache over the cake smoothing it all around until the ganache is everywhere. If you doubled the recipe, place the second cake on top and repeat the ganache process. Let the cake sit in the fridge for a while until you are ready to indulge!