Vegan Chocolate Sheet Cake

Lightly grease a 12x8-inch baking pan with vegan or non-vegan butter and set it aside.

Preheat your oven to 350 degrees F (180 degrees C).

To a small bowl, add your Apple Cider Vinegar (2 Tbsp) and Almond Milk (1 cup). Stir to combine and set aside. Do not worry about the curdling, this is meant to happen. It is essentially cream!

To a large bowl, add your Brown Sugar (2 cups), All-Purpose Flour (2 cups), Unsweetened Cocoa Powder (1/2 cup), Baking Powder (1 1/2 Tbsp), Baking Soda (2 tsp), and Salt (1 pinch). Whisk till well combined and there are no lumps.

To the bowl, add the Coconut Oil (1/2 cup), Vanilla Extract (1 Tbsp), and milk mixture. Using a hand mixer or whisk, begin whisking for around 1-2 minutes or until combined. The mixture should be lumpy. Gently add in the boiling Water (1 cup) and whisk for another 30 seconds.

Transfer mixture to the baking tin and bake for 20-25 minutes. Remove from the oven and let the cake cool completely in the baking tin.

For the frosting, simply add Raw Cashews (2 cups), Unsweetened Cocoa Powder (1/2 cup), Powdered Confectioners Sugar (4 Tbsp), Almond Milk (4 Tbsp), Vanilla Extract (1 tsp), and Salt (1 pinch) into a high-speed blender and blend for 1 minute and 30 seconds. Place the frosting in the fridge for 10 minutes before frosting the cake.

Enjoy with fresh berries or some vanilla ice cream or both! The cake will last up to 1 week in a tightly sealed container on the counter at room temperature.