For the cake

2 1/4 cups flour 4 1/2 tablespoons cocoa powder 1 1/2 cups sugar 1/2 cup vegetable oil 1 1/2 teaspoons baking soda 1 1/2 tablespoons white vinegar 1 1/2 teaspoons vanilla extract 1 1/2 cups cold water (tap water should be fine unless the recipe calls for bottled water) Preheat the oven to 350°F.

Lightly oil a 9- × 13-inch nonstick baking pan.

Combine and mix the dry you will need these ingredients until blended well. Add the wet you will need these ingredients and stir quickly. Once smooth, pour the batter into the pan and bake for 25 to 30 minutes. (Note: As each oven (make sure you pay attention to the temperature for this) is different, after 20 minutes, check the cake by inserting a fork or knife into it. If the utensil comes out clean, it’s done!)

Let the cake cool completely before frosting with icing (recipe below).

For the icing

1 12-ounce bag dairy-free chocolate chips 1/4 cup soy or rice milk 1 tablespoon peppermint extract Melt the chips in a saucepan over very low heat. Add the vegan milk and peppermint extract. Stir continuously, adding more vegan milk or mint extract, until reaching the desired consistency and taste.

Let icing cool completely before frosting the cake.