Preheat the oven to 350 degrees. Grease and flour a 9 inch cake pan.
Sift flour, baking soda, baking, powder, salt, and cocoa powder together in a large bowl.
Add the sugar, oil, water, non dairy milk, and vinegar, and beat on medium speed until smooth.
Pour batter into cake pan and bake at 350 degrees for about 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Let cool in pan, then remove either with a spoon, or cut pieces with a knife. You don't have to be too careful here, because you are going to smash it all up anyway.
Put cooled cake pieces in a bowl, and smash it up with a fork or potato masher.
Add the yogurt, and the non-dairy milk, a little bit at a time, stirring between additions. You may not need all the almond milk. Make sure the mixture doesn't get too wet. It needs to hold together without being too goopy.
Roll the mixture into one inch balls and place on a cookie sheet lined with waxed paper.
Refrigerate the truffles for about 1-2 hours until they are firm. You can pop them in the freezer for a short while, but you don't want them to freeze.
Melt the chocolate chips in a glass bowl in the microwave. Start with one minute, stir, then do 15 seconds at a time, stirring in between until they are all melted.
Put the nuts or sprinkles in a separate bowl.
Using a spoon, take one truffle at a time and dip in the melted chocolate, then transfer to the nut mixture and roll around. Place on the cookie sheet once the truffle is covered with chocolate and nuts. You can also just do the chocolate coating, or even do sprinkles if desired.
Once all the truffles are dipped, place the cookie sheet back in the refrigerator and chill for about an hour, until the chocolate is firm.
Store in the refrigerator.