Preheat oven to 375 degrees Fahrenheit. Spray two 9-inch cake pans with nonstick spray.
Make flax eggs: Stir ground flax seeds and water together. Place in the fridge.
Combine almond milk and apple cider vinegar. Mix and set aside.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder.
Remove flax eggs from the fridge and in a small mixing bowl, combine "buttermilk", applesauce, flax eggs, and vanilla extract.
Pour wet mixture into the dry mixture and whisk until just combined. Add hot water and whisk. The batter should be thin and pourable. Pour the batter into cake pans about 3/4 full.
Bake for 25-35 minutes. To check doneness, insert a toothpick in the center and it should come out clean. Remove from oven and let cool for 5 minutes. Flip cake pans upside down and the cakes should come out with ease. Let cool on cooling rack until completely cooled (about 20-30 minutes).
Coconut Pecan Frosting:
In a medium saucepan add brown sugar, coconut oil, cornstarch, vanilla, and coconut milk. Stir to combine and bring the mixture to a low boil over medium heat. Whisk constantly for 10 minutes until the mixture begins to thicken and get syrup-like.
Remove from heat and stir in chopped pecans and shredded coconut. Add more coconut or chopped pecans if frosting is liquidly. It should be thick. (see step photos above)
Allow to cool completely before assembling the cake.
Vegan Chocolate Frosting:
Pour melted vegan butter and cocoa powder into mixing bowl. Whisk together until well combined.
Add powdered sugar and milk. Whisk together until desired consistency is reached. Add more milk if frosting is too thick or more powdered sugar if frosting is too runny.
Place one of the cake rounds on your serving stand or plate.
Spoon 1/2 of the coconut pecan frosting on top and spread evenly.
Place the second cake on top. Frost entire cake with the chocolate frosting.
Spoon remaining coconut frosting on top of the cake.