Preheat the oven to 350 degrees F. and line a square baking dish with parchment paper or lightly spray with non-stick cooking spray.
In a small bowl, stir together 1 cup of non-dairy milk and apple cider vinegar and set aside to allow curdling.
In a separate small bowl, whisk together the sugar, oil, vanilla, and set aside.
In a medium-size bowl, whisk together all of the dry ingredients, the flour, cocoa powder, baking soda, baking powder, and salt.
Make a well in the center of the flour mixture and stir in the milk and vinegar mixture and then the sugar mixture. Stir the batter until everything is well combined and pour the batter into the prepared pan.
Bake the cake for 30 to 35 minutes until a cake tester comes out clean.
Place on a cooling rack and allow the cake to cool completely before removing it from the pan.
To make the ganache, in a small bowl add in the 2/3 cup of non-dairy milk and semisweet chocolate chips.
Place the bowl in the microwave for a few minutes until the chocolate begins to melt, remove from the microwave, and whisk until the chocolate is completely melted and the mixture is smooth.
Remove the cake from the pan and pour the ganache over the top. Allow the ganache to set.