Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan. You can also line the bottom with parchment paper to ensure the cake releases flawlessly.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. Continue whisking until the mixture is uniform and no cocoa lumps remain.

Create a well in the center of your dry ingredients and pour in the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. The vinegar will react with the baking soda to give the cake its fluffy rise.

Gently stir the wet and dry ingredients together using a silicone spatula until just combined, being careful not to overmix the batter. Fold in the vegan chocolate chips, which will melt into gooey pockets of fudge as it bakes.

Pour the batter evenly into your prepared cake pan. Tap the pan gently on the kitchen counter a few times to release any trapped air bubbles.

Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. The top of the cake should look set and feel slightly springy to the touch.

Allow the cake to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. Serve with a dusting of powdered sugar, a dollop of coconut whipped cream, or your favorite dairy-free frosting.