In a small bowl combine your aquafaba* and flax meal to thicken, let sit for 5 minutes.
Measure and pour your almond milk into a medium bowl and whisk in the apple cider vinegar, this will slowly begin to “curdle” and become a buttermilk-like liquid.
In a large bowl combine all your dry ingredients, whisk till evenly combined.
Preheat your oven to 325 degrees F.
Add the wet ingredients (coconut oil, milk + acv, flax eggs) into the dry (flour, sugar, cacao, baking soda) and whisk until smooth.
Pour your cake batter into a 9 in. or 9x9 pan. Lightly greased or lined with parchment paper to avoid sticking.
Bake on the center rack for 30-40 minutes, test the center with a toothpick and if no batter sticks it’s fully baked. The sides should be pulling away from the pan as well.
While the cake is baking, measure and blend all your frosting ingredients together until smooth. Soak the cashews overnight to help with blending. Scrape down the sides as needed. Transfer to an air-tight container and let chill in the fridge till needed.
Remove the cake from the oven and let cool for at least 20-30 minutes to fully set.
Transfer the pan to a drying rack to speed up the process.
Flip your cake onto a plate or cake stand. Once completely cool, frost and top with crushed chocolate cookies on top, serve immediately.
Store leftovers in an air-tight container, in the fridge for up to 4 days.
*Aquafaba is the water/brine from chickpeas in a can. You can also use the liquid from white beans.For a triple layer cake, triple the original recipes. This recipe above only yields one cake.I have not tested this recipe out with ingredients other than what I specifically listed - so I cannot give advice on other flours or sugars. Please test those substitutions at your own risk, I'm not responsible for failed attempts - please don't leave negative comments if you altered the recipe.