For the Cake:
2 cups original unsweetened Almond Breeze Almond Milk
2 tsp white or apple cider vinegar
1 1/4 cups unsweetened applesauce
2/3 cup melted coconut oil, or sub grape seed or canola oil
2 tsp pure vanilla extract
2 cups + 2 Tbsp whole wheat pastry flour or unbleached all-purpose flour
1 1/3 cups cane sugar (or sub granulated sugar)
1 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt

For the Frosting:
1 cup (16 Tbsp) vegan butter, softened
2 1/2 - 3 cups powdered sugar
2/3 cup unsweetened cocoa powder
1/4 cup dairy-free semisweet chocolate, melted and slightly cooled
2 tsp pure vanilla extract
~1/4 cup unsweetened original Almond Breeze Almond Milk