Preheat the oven to 350°F then butter and line two 9 -Inch cake pans. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cocoa powder, and salt.
In a medium bowl or large measuring cup, whisk together the non-dairy milk, oil, vegan butter, apple cider vinegar, and vanilla.
Slowly whisk the milk mixture into the flour mixture until just incorporated. Don’t over mix as it can toughen the cake.
Divide the batter into the prepared pans.
Bake the cakes for about 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cakes from the oven and allow to cool slightly until turning out onto a wire rack to cool fully. If your cakes have a large dome, use a serrated knife and level off the tops of the cakes. Frost with chocolate vegan buttercream frosting and serve with raspberry sauce.