In a medium saucepan, combine 1 cup of granulated sugar and 1/4 cup of water over medium heat. Stir gently until the sugar dissolves, then let it cook without stirring until it turns a golden brown color for about 8-10 minutes. Remove from heat and whisk in 1/4 cup of non-dairy butter until melted. Allow the caramel to cool completely in the saucepan.

In a large mixing bowl, sift together 1 1/2 cups of all-purpose flour, 1 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and a pinch of salt. Create a well in the center and add 1 cup of sugar, 1 cup of non-dairy milk, 1/3 cup of vegetable oil, and 1 teaspoon of vanilla extract. Mix just until combined; the batter should be smooth and slightly runny.

Preheat your oven to 350°F (175°C) and grease two round cake pans with a touch of vegetable oil. Pour an equal portion of the batter into each prepared pan. Bake for approximately 33-35 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, remove the cake pans from the oven and let them cool in the pans for about 10 minutes. Carefully turn the cakes out onto a wire rack to cool completely.

In a large bowl, beat together 8 ounces of vegan cream cheese and 2 cups of powdered sugar until creamy and smooth. Gradually mix in the cooled caramel until fully incorporated. Frost the layers generously with the frosting.