Preheat oven to 350 degrees and line an 8 inch cake pan with parchment paper..

In a large mixing bowl sift together all dry ingredients, whisking until well blended

Add almond milk, and coconut oil and whisk until well incorporated. Add vinegar and keep whisking until smooth. The batter will be thick

Transfer batter to the prepared cake pan and bake for 30 to 35 minutes or until tooth pick inserted in centre comes out clean

Remove from oven and cool on wire rack

Prepare frosting right before you are ready to frost the cake. Melt chocolate in a double boiler until smooth. Slowly whisk in almond milk until well combined. Pour in coconut oil and whisk until combined. Remove from the double boiler. Whisk in confectioners sugar a half cup at a time, until it is well combined.

Using an offset spatula frost the cake on the top, spreading down over the sides.

Garnish with fresh fruit