Rub butter or coconut oil on inside of 2 (8-inch or 9-inch) cake round pans.
Dust with cacao powder, shake out the excess and set aside.
Mix the almond milk and ACV in the measuring cupl, and let set for a few minutes to activate.
Make the Cake
Mix up wet ingredients in the large bowl first. Stir until combined.
Mix up the dry ingredients in the small bowl next.
Alternate adding the ACV mixture from the measuring cup and the dry ingredients from the small bowl into the LARGE bowl with wet ingredients.Use a hand mixer and combine between each addition, but only just combine. You don't want to over mix.
Divide batter evenly between your cake pans.
Bake 35 minutes, or until a test comes out clean. Cool for 30 minutes before removing from pan.
To use the leveler, let the layers cool completely, then slip each into two layers using the leveler that I linked to in ingredients. Frost carefully because the layers have crumbly surfaces.