Ingredients

Cake

• 1 cup Soy Milk
• 1 tablespoon Apple Cider Vinegar
• 2 cups All-Purpose Flour
• 2 cups Granulated Sugar
• 1/2 cup Cocoa Powder
• 2 teaspoons Baking Powder
• 1 1/2 teaspoons Baking Soda
• 1 teaspoon Salt
• 1/2 cup Canola Oil
• 1/2 cup Unsweetened Applesauce
• 2 teaspoons Pure Vanilla Extract
• 1 cup Boiling Water

Frosting

• 1/2 cup Vegan Butter
• 1/4 cup Cocoa Powder
• 1/3 cup Soy Milk
• 1 teaspoon Pure Vanilla Extract
• 4 cups Powdered Sugar

Directions

1. Preheat oven to 350F; grease an 11×17 inch sheet pan
2. Measure 1 cup soy milk and add the tablespoon of vinegar to it; stir slightly; set aside to curdle
3. In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt; whisk well to combine
4. To the bowl with the dry ingredients, pour in the milk/vinegar mixture, oil, applesauce, and vanilla; with a mixer, mix on medium speed until well combined
5. Slowly add the cup of boiling water; mix on low speed until combined; the batter will be runny
6. Pour the cake batter into the prepared sheet pan; bake for 20-25 minutes until a toothpick comes out clean when inserted in the middle
7. Frosting: in a medium pot, add the vegan butter, cocoa, soy milk, and vanilla; warm over medium heat, stirring constantly until the butter has melted and mixture comes to a simmer; immediately remove from the heat; gradually whisk in the powdered sugar until smooth
8. Pour the warm frosting over the warm cake; spread evenly with spatula; let cool 30 minutes before serving