Preheat oven to 350°F (175°C). Grease two 8 or 9-inch round cake pans with coconut oil and line with parchment paper.

In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.

In a separate bowl, combine almond milk and apple cider vinegar. Let sit for a minute until frothy. Whisk in the melted coconut oil, vanilla extract, and coconut sugar. Add about one-third of the wet ingredients to the dry ingredients and mix until just combined. Repeat with the remaining wet ingredients, being careful not to overmix.

Pour the batter evenly into the prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

For the Chocolate Almond Butter Frosting: In a blender or food processor, combine all frosting ingredients (listed below) and blend until smooth. Chill until ready to frost.

For the Ganache: Stir coconut milk and maple syrup in a small saucepan until gently boiling. Pour over chocolate chips, let sit for 5 minutes, then stir until smooth. Let cool to room temperature, stirring occasionally, until thickened and spreadable.