Pre-heat oven to 175°C/350°F (conventional) or 155°C/311°F (fan) and set it up so your oven rack is in the middle. Line a 12-pan cupcake tray with patty liners.
Sift the flour, cocoa, baking powder, baking soda and salt in to a large bowl. Whisk in the sugar and set aside.
In a 1-cup measuring cup, add 1 teaspoon of apple cider vinegar. Fill the remaining cup with dairy-free milk and stir. Set aside for 3 minutes.
Transfer the milk - now buttermilk - to another bowl and whisk in the oil and vanilla.
Add the wet ingredients to the dry and whisk together until combined. Don't overmix the batter or you'll end up with rubbery cakes. Whisk until any larger lumps are gone but no more.
Fill the patty liners half-way with the batter. Only fill to half-way, no more.
Pop the filled tray on to the middle rack of the oven and bake for 21 minutes or until risen and cooked through.
Remove from the oven and sit for 5 minutes before turning them out to cool.
Once cooled completely, top with your favourite frosting.