• In a small bowl mix together the soy milk and apple cider vinegar. Set aside for at least 5 minutes.
• Preheat the oven to 350°F (175°C). Line a 9x13 inch sheet pan with parchment paper. Leave enough overhang to form handles to pull the cake out.
• In a medium sized bowl, sift together the flour, sugar, cocoa powder, baking powder,baking soda and salt.
• In a large bowl mix together the vegan yogurt, vegetable oil, vegan buttermilk, hot coffee/espresso, and vanilla extract.
• Add the wet ingredients to the dry ingredients. Using a stand mixer or a hand mixer, mix until there are no lumps - about 30 seconds.
• Pour the batter into the sheet pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
• Transfer the cake to a cooling rack and allow it to cool before frosting.

To Make The Vegan Chocolate Frosting

• Add the vegan butter, cocoa powder, salt, vanilla and 1 cup of the powdered sugar to a large mixing bowl. Using a stand or hand mixer, mix until a thick frosting starts to form.
• Add the remaining powdered sugar one cup at a time and continue mixing until everything is well combined.
• Add the soy milk one tablespoon at a time until the frosting reaches your desired consistency.