Vegan Chocolate Sheet Cake

Lightly grease a 12X8 baking pan with vegan or non-vegan butter and set it aside.
Preheat your oven to 350F.
To a small bowl, add your apple cider vinegar and plant-based milk. 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, flour, cocoa powder, baking powder, baking soda and salt. Whisk till well combined and there are no lumps.
To the bowl, add the coconut oil, vanilla 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 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 all your ingredients 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!