Preheat your oven to 350°F (175°C). Lightly grease two 9-inch round cake pans and place parchment paper on the bottoms to ensure the cakes release effortlessly.

In a large mixing bowl, whisk together the plant-based milk, melted coconut oil (or vegetable oil), ground flaxseed mixture, sugar, and vanilla extract until well combined.

In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt, ensuring everything is well blended. This ensures an even distribution of the dry ingredients and helps the cake stay fluffy.

"Slowly incorporate the dry ingredients into the wet mixture, stirring softly until fully combined." Be careful not to overmix.

Slowly pour in the hot water (or coffee), stirring gently until the batter is smooth and fully combined. This step ensures your cake is moist and rich.

Distribute the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and dry.

Let the cakes rest in the pans for 10 minutes, then carefully invert them onto a wire rack to cool completely before frosting.

Once the cakes are fully cooled, frost with your choice of vegan frosting (chocolate ganache or vegan buttercream). Add any optional toppings like chocolate chips or fresh berries.