Preheat the oven to 325 degrees F. Grease and line three 6 inch cake pans with parchment paper.

Soak cake strips in ice cold water.*

In a medium bowl, whisk together the flour, sugar, cocoa powders, baking powder, and salt. Set aside.

In a large bowl, whisk together the oat milk, oil, eggs, and vanilla.

Add the dry ingredients to the wet, and whisk until just combined.

Lastly, whisk in the hot coffee until fully combined.

Divide the batter between the 3 cake pans.

Wrap the cake strips around the pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.

Allow cakes to cool for a few minutes before turning out onto a wire rack to cool completely.

Add coconut cream and vegan butter to a medium saucepan.

Place over low heat, stirring frequently until fully melted.

Remove from heat, add the chocolate, and cover with a large plate for 1-2 minutes.

Remove the plate, and stir until fully melted and smooth. If some of the chocolate has not fully melted, place it back on low heat until melted and smooth.

Pour the chocolate mixture in the bowl of a stand mixer, and place in the fridge for 10-15 minutes until cool and thick.

Mix on low-medium speed with the paddle attachment while adding the sifted powdered sugar a few tablespoons at a time.

Once all of the powdered sugar is added, add salt and mix on low speed for 3-5 minutes until completely smooth.

Decorate the cake as desired.