Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with a little vegetable oil and line the bottom with parchment paper to prevent sticking.

In a small bowl, whisk together the almond milk and apple cider vinegar. Let the mixture sit for about 5 minutes to curdle slightly, creating a quick vegan buttermilk.

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Whisk briefly to ensure all the dry ingredients are evenly distributed.

Pour the vegan buttermilk, vegetable oil, and vanilla extract into the dry ingredients. Stir gently with a spatula just until no dry flour spots remain, being very careful not to overmix the batter.

Fold the dairy-free chocolate chips into the batter until they are evenly dispersed. Pour the finished batter into your prepared cake pan and smooth the top into an even layer.

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached.

Remove the cake from the oven and let it cool in the pan for 15 minutes so it sets properly. Carefully invert it onto a wire rack to cool completely.

Slice into wedges and serve at room temperature. For an extra special touch, serve alongside fresh berries and a scoop of dairy-free vanilla ice cream.