1. Preheat the oven to 175°C.

2. Line two 24 cm cake tins with non-stick paper.

3. Add a tablespoon of lemon juice to the unsweetened almond milk. Mix gently and set aside to thicken.

4. Put the flour, sugar, cocoa powder, baking powder, soda and salt in a large bowl. Mix well.

5. Now add the oil, applesauce, vanilla and almond milk and vinegar mixture. Mix on medium speed with a hand mixer until well combined.

6. Lower the speed, carefully pour in the boiling water and continue to mix it with the cake batter until well blended. The dough will look very runny at this point. That's how it should be!

7. Divide the batter evenly into 2 cake pans. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean.

8. After 10 minutes, carefully remove the cakes from the pans and let them cool completely.

For the chocolate cream

1. Place the cocoa powder in a large bowl. Best sifted to remove any lumps.

2. Add the softened vegetable butter and mix with a hand mixer until creamy and well combined.

3. Add half the powdered sugar and half the almond milk and mix until smooth. Add the remaining icing sugar, almond milk and vanilla extract.

4. Start mixing on low and then increase to high. Mix for 10 minutes until everything is frothy and well mixed.

5. If the cream seems too dry, add more milk, one or two tablespoons at a time. If it seems too wet and won't hold its shape, add more icing sugar until it thickens.

6. Cover the cake with the chocolate cream and spread it with a cake spatula.