I got that recipe on a blog online, however the cake had to be soy free, so I changed some ingredients. In the end, the whole thing is now even easier to make.

Here we go:

Ingredients for the cake:
2 1/4 cups (360 ml) almond vanilla milk
3 teaspoons apple cider vinegar
1 1/2 cup plus 2 tablespoons (230 grams) granulated sugar
1/2 cup plus 2 tablespoons (110 ml) canola oil
1 tablespoon pure vanilla extract
3 cups (250 grams) unbleached all-purpose flour
4 1/2 tablespoons cornstarch
1 1/4 teaspoon baking soda
1 1/2 teaspoon baking powder
1/4 cup cocoa powder
3/4 teaspoon salt

Ingredients for the frosting:
1 cup cocoa butter
3 cups powdered sugar
3 Strawberries
1/4 cup cocoa powder
1/4 cup almond vanilla milk

Instructions:
- preheat the oven to 350 degrees °F
- grease 3 x 6" or 8" inch cake pans
- in a large bowl mix the almond vanilla milk with the apple cider vinegar. Let it activate for 5 Minutes.
- add the oil and vanilla extract.
- in a separate bowl mix flour, sugar, baking soda, baking powder, salt and cornstarch. Sift the dry ingredients into the big bowl peu a peu while using an electric hand mixer.
- divide the cake batter evenly into three pans (leave 1/3 in the bowl and mix it again with the cocoa powder)
- bake for 22 - 25 minutes or until a toothpick comes out clean.
- let the cake cool down completely.

- For the frosting, blend strawberries in a blender with almond milk, mix liquid cocoa butter with strawberry - milk paste and powdered sugar. If it's too liquid, add more powdered sugar, if its too dry, add more almond milk.
You can decide if you want to use cocoa powder for a chocolate frosting or strawberries for a pink frosting. I made 1/3 pink frosting and 2/3 chocolate frosting.