1. Preheat the Oven
   Begin by setting your oven to 350°F (175°C) to ensure it’s ready when your batter is prepared.

2. Prepare the Baking Pans
   Next, line four 16×12-inch baking sheets (each 1 inch deep) with parchment paper. This will prevent the cake from sticking and make removal easier.

3. Mix the Wet Ingredients
   In an extra-large mixing bowl (7–8 quarts) or using a 7-8 qt. stand mixer, combine the following:

   • 3 cups non-dairy milk

   • 1 1/2 cups melted vegan butter or homemade oat butter

   • 2 cups unsweetened applesauce

   • 3 cups boiling water

   • 3 tablespoons apple cider vinegar

   • 3 tablespoons vanilla extract

4. Incorporate the Dry Ingredients
   Gradually add the following dry ingredients to the wet mixture, mixing until the batter is smooth and free of lumps:

   • 6 cups gluten-free flour

   • 5 1/4 cups sugar

   • 2 1/4 cups cocoa powder

   • 6 teaspoons baking powder (or a corn-free alternative)

   • 4 1/2 teaspoons baking soda

   • 3 teaspoons salt

   Note: If using a 6-quart mixer, consider halving the recipe and preparing it in two batches to prevent overflow.

5. Divide the Batter
   Then, evenly distribute 1,050 grams of the batter into each of the prepared baking sheets. Using a kitchen scale can help ensure accuracy.

6. Bake the Cakes
   After that, place the pans in the preheated oven and bake for 35–40 minutes. The cakes are done when a toothpick inserted into the center comes out clean or when the internal temperature reaches 210°F (99°C).

7. Cool the Cakes
   Once baked, remove the cakes from the oven and allow them to cool in the pans for one hour. This helps set the structure and makes them easier to handle.

8. Assemble the Cake Layers
   Carefully transfer the cooled cakes onto cake boards. Arrange two cake layers side by side, spread your chosen filling (such as vegan chocolate ganache or mousse) over them, then place the remaining two layers on top to create a double-layered sheet cake.

9. Frost the Cake
   Finally, apply your preferred frosting—either homemade chocolate buttercream or vanilla buttercream—over the assembled cake, decorating as desired.

Pro Tips:

• Use a Kitchen Scale: For best results, measure your ingredients by weight to ensure consistency and accuracy.

• Check Cake Doneness: Instead of relying solely on appearance, use a food thermometer to confirm that the center of the cake has reached 210°F (99°C) for proper baking.

• Mixer Size Matters: If your stand mixer is smaller than 7 quarts, mix the batter in separate batches to prevent overflow and ensure thorough mixing.

• Storage Recommendations: Store the finished cake at room temperature if consuming within a day. For longer storage, refrigerate and bring to room temperature before serving.