Preheat oven to 350° F / 175° C and prepare three 7'' cake pans.
In a measuring cup mix milk and vinegar and let sit for a few minutes to activate.
In a big bowl mix flour, sugar, cacao – or cocoa – powder, salt and baking powder and stir with a spoon to be sure there is no lumps in your dry ingredients.
Add to the measuring cup applesauce, orange juice plus water and coconut oil. Now pour the wet into the bowl and mix with a handle whisk.
Divide batter in cake pans and bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
Let it cool completely. Go on with the left batter if you have to bake one cake at time.
for the fillings
Blend dates, salt and vanilla adding water as needed to reach a smooth and not running cream. Reserve in fridge.
Keep coconut milk in fridge for almost 24 hours.
When you are ready to assemble the cake, remove the cans from the fridge, flip them upside down and open the bottom with an opener. Pour the liquid in a big jar and reserve it in the fridge to be used for curries or smoothies.
Scoop the coconut cream from the can into a big bowl – better if refrigerated. Start whipping the cream adding the tablespoon of sugar and go on until fluffy.
Time to assemble. Start with one layer of cake, spread some caramel, spread some coconut whipped cream, sprinkle with some grated orange peel. And go on in the same way until you reach the top and sprinkle with coconut chips.