Preheat the oven at <temperature>180<unit>°C</unit></temperature>

Bring <quantity>420<unit>ml</unit></quantity> of water to a boil

Place <quantity>150<unit>g</unit></quantity> of vegan chocolate in a large bowl and melt it with the boiled water, whisking to dissolve

Add <quantity>130<unit>ml</unit></quantity> of vegetable oil and <quantity>½<unit>tbsp</unit></quantity> of apple cider vinegar and whisk to combine

Sift <quantity>210<unit>g</unit></quantity> of all-purpose flour into another large bowl

Sift <quantity>67<unit>g</unit></quantity> of cocoa powder, <quantity>6<unit>g</unit></quantity> of baking powder, and <quantity>4<unit>g</unit></quantity> of salt

Add <quantity>150<unit>g</unit></quantity> of brown sugar and whisk to combine

Add the liquid to the dry ingredients and whisk until well combined

Transfer the batter to a baking pan lined with parchment paper

Bake for 20m

Add <quantity>400<unit>ml</unit></quantity> of coconut milk to a saucepan over low heat and bring it to a boil

Break <quantity>200<unit>g</unit></quantity> of vegan chocolate into pieces and place it on a bowl

Pour the hot coconut milk over the chocolate and mix until the chocolate is completely melted

Add <quantity>2<unit>tbsp</unit></quantity> of rum and whisk until homogeneous

Cover with cling film and place in the refrigerator to set. The vegan chocolate ganache is ready

Reduce the temperature to <temperature>170<unit>°C</unit></temperature> and bake for another10m, or until a toothpick inserted in the center comes out clean

Allow to cool slightly and remove from the pan

Spread the Vegan Chocolate Ganache to taste on top of the cake. The vegan chocolate cake is ready

Enjoy!