• Preheat the oven to 350°F (180°C). Lightly grease a 9-inch round cake pan with oil.
• In a large mixing bowl, add the flour, sugar, unsweetened cocoa powder, salt, and baking soda. Whisk to combine and break any lumps of flour.
• Make a well in the dry ingredients and add the vinegar, oil, and vanilla extract.
• Pour the water and milk at room temperature over the ingredients and whisk to form a smooth, lump-free cake batter.
• Pour the cake batter into the prepared pan and bake in the center rack of the oven.
• Bake for 40-50 minutes or until a pick inserted in the center of the cake comes out clean. I recommend checking the cake after 30 minutes and foiling the pan if the top browns too fast.
• Cool down completely on a wire rack at room temperature before adding the ganache frosting.
• Just before glazing, prepare the chocolate ganache.

Chocolate Ganache

• Bring coconut milk and chocolate chips over low-medium heat in a non-stick saucepan.
• Cook and stir gently with a silicone or wooden spoon until the chocolate is melted and a shiny melted mixture forms.
• Spread all over the cooled cake before serving and add sprinkles if desired.