Preheat the oven to 180°C and line a muffin tin with 12 patty cases.

In a small bowl combine white vinegar and almond milk. Milk will split which is fine. Set aside.

Using a handheld or stand mixer, beat canola oil, sugar and vanilla until combined.

In a separate bowl, sift flour, cocoa powder, bicarbonate of soda and baking powder. Slowly add to oil and sugar mixture, alternating with the milk until cupcake batter comes together, scraping down the sides of the bowl as necessary.

Spoon mixture into patty cases ensuring they are only ¾ full before placing them in the oven for 18 minutes or until lightly springy to touch. Let cool completely before frosting.

Make the buttercream. Using a hand mixer or a stand mixer with the paddle attachment fitted, beat dairy-free butter and vanilla for 1-2 minutes until creamy. Add in 3 cups of the icing sugar and the cocoa powder and beat on medium until combined. As mixture thickens, add in almond milk a tablespoon at a time. If frosting is too thin, add in an extra ½ icing sugar until it reaches a smooth and creamy consistency. Add a pinch of salt to taste if frosting is too sweet.

Place buttercream into a piping bag with your favourite tip and pipe buttercream onto cooled cupcakes. Top with sprinkles and chocolate ganache if desired and enjoy!