Preheat the oven to 350 degrees F (180 degrees C).
Spray two 9" cake pans with cooking spray. Crush Oreo® Chocolate Sandwich Cookies (1 cup). Bring Vegan Butter (2 cup) to room temperature. Grind Flaxseeds (1 1/2 teaspoon).
First, whisk the Coconut Milk (2 cup) ,Apple Cider Vinegar (2 teaspoon), flaxseeds together and allow to rest for at least 15 minutes.
Meanwhile, in a large mixing bowl (preferably an electric stand mixer bowl), combine the Granulated Sugar (1 1/2 cup), Canola Oil (2/3 cup) and Kahlua (3 teaspoon) Beat very well.
In a separate, large mixing bowl, combine the All-Purpose Flour (2 cup), Unsweetened Cocoa Powder (2/3 cup), Baking Soda (1 1/2 teaspoon), Baking Powder (1 teaspoon), and Salt (1/2 teaspoon). Whisk well to combine.
Now, add the milk/vinegar mixture to the sugar/oil mixture and whisk well to combine. Then, slowly add in the dry mixture. Whisk well, ensuring that the batter is smooth. Divide the batter evenly between the two pans and bake 20-30 minutes.
After 20 minutes, check the doneness with a toothpick. If it comes out clean, the cakes are finished cooking, if not then allow to bake another 5 minutes before checking again. Once done, allow to cool on a wire rack.
For frosting, beat softened vegan butter in the bowl of an electric stand mixer. Add Powdered Confectioners Sugar (3 1/2 cup) slowly and then mix on high for 3 minutes. Add Kahlua (3 teaspoon) and Coconut Milk (1/4 cup)
Mix for another 3 minutes, slowly adding in the crushed Oreo® Chocolate Sandwich Cookies (1 cup) towards the end. To remove cakes from pans, use a flexible spatula and go around the edges beforehand. Once the cakes have cooled, carefully remove them from the pans.
Frost the top of one, then place the other on top of that one and continue to frost the rest of the cake. Top with Oreo® Chocolate Sandwich Cookies (5) Sprinkles (to taste).