Preheat oven to 350 degrees F and grease a 9-inch cake pan VERY well.
In a measuring cup or small bowl, combine the almond milk and vinegar.
In another small bowl, whisk the dry ingredients together until thoroughly incorporated. Sift this mixture if you can; you don’t want any lingering lumps of cocoa powder.
Add the vanilla, olive oil and food coloring to the almond milk mixture and whisk to combine. Pour over dry ingredients and stir until just combined.
Pour into the greased pan and bake for 12-15 minutes, or until the top looks firm and dry around the edges; nothing should jiggle. Let cool completely, then cut into six equal wedges.
If making the Greek yogurt frosting, simply stir all ingredients together. Stack and frost cake wedges with your desired frosting.
For a chocolate drizzle on top, melt a few tablespoons of chocolate chips in the microwave (in 30 second-or-less increments--be careful not to scorch your chocolate!). Once smooth, dip a fork in the melted chocolate and shake it over the cake to create a deliciously haphazard drizzle. Top with
Top with sprinkles and serve with extra frosting if desired!