Preheat oven to 350°F and prepare cake pans.
Whisk dry ingredients together in a large bowl.
Whisk dairy-free milk, oil, vanilla, and vinegar in another bowl.
Slowly add hot coffee or water to wet ingredients.
Combine wet and dry ingredients until smooth.
Divide batter evenly and bake 30–35 minutes.
Cool cakes completely.
Remove from heat and allow to cool for 10-15 minutes until it is just warm to the touch.
For the chocolate buttercream, place vegan butter and chocolate in a double boiler over medium-low heat.
Melt the chocolate and the vegan butter together until smooth, stirring occasionally.
Gradually add confectioners’ sugar and salt;
Mix until fully incorporated.
Add vanilla extract.
Slowly mix in dairy-free milk until desired consistency is reached.
Beat on medium-high speed for 2–3 minutes until light and fluffy.
For the raspberry filling, Add raspberries, cane sugar, and lemon juice to a saucepan over medium heat.
Cook for 8–10 minutes, stirring frequently, until the raspberries break down.
In a small bowl, whisk cornstarch and water until smooth. Stir the cornstarch slurry into the raspberry mixture.
Continue cooking for 1–2 minutes until thickened.
Remove from heat and stir in vanilla extract.
If you desire to remove the seeds, with a fine wire strainer, use a spoon to press the raspberries so that the seedless pulp falls into a bowl below.
Transfer filling to a bowl and cool completely before assembling the cake.
