Preheat your oven to 350°F (175°C).

Grease and line an 8-inch round cake pan with parchment paper.

In a large bowl, whisk together the sugar, flour, cocoa powder, and salt until well combined.

Add the melted coconut oil and plant-based milk to the dry ingredients, mixing until just combined. Do not overmix; the batter should be thick and sticky.

Pour the batter into the prepared cake pan and spread it evenly.

Bake for 20-25 minutes, or until the top is crisp and a toothpick inserted into the center comes out with a few moist crumbs. The center should be gooey but not liquid.

Allow the cake to cool in the pan for 15 minutes.

Run a knife around the edges of the pan to loosen the cake.

Invert the cake onto a serving plate.

Dust with powdered sugar if desired and serve warm.