Preheat your oven to 177 °C (175 °C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.

In a small bowl, whisk together the plant-based milk and apple cider vinegar. Let it sit for 5 minutes to 'curdle' into a vegan buttermilk.

In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined and free of lumps.

Add the vegan buttermilk mixture, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes, until just combined. Scrape down the sides of the bowl as needed.

Gradually pour in the hot brewed coffee while mixing on low speed until the batter is smooth. The batter will be thin; this is normal.

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cakes cool in the pans for 15-20 minutes before inverting them onto a wire rack to cool completely.

While the cakes cool, prepare the frosting. In a large bowl, beat the softened vegan butter until creamy. Gradually add the powdered sugar, mixing on low speed, then increasing to medium-high until smooth and fluffy.

In a small bowl, gently mash the raspberries with the lemon juice to create a simple raspberry swirl sauce. You can strain out the seeds if preferred.

Once cakes are completely cool, place one layer on a serving plate. Spread a generous layer of chocolate frosting over the top. Dollop spoonfuls of the raspberry sauce over the frosting and gently swirl it in with a knife or skewer.

Carefully place the second cake layer on top. Frost the top and sides of the entire cake with the remaining chocolate frosting. Add more swirls of raspberry sauce on top if desired.