Set the oven to 350°F (175°C). Lightly grease two 8-inch cake pans and line the bottoms with parchment paper.

In a medium bowl, sift together 2 tablespoons cocoa powder, 2 tablespoons flour, 1/4 teaspoon baking powder, 2 tablespoons sugar, and 1/8 teaspoon salt. Stir in 2 tablespoons chocolate chips.

In another bowl, whisk together 2/3 cup applesauce, 1/4 cup soy milk (add more later if needed), 1 tablespoon oil, and 1/2 teaspoon vanilla extract until smooth.

Gradually add the dry ingredients to the wet mixture, stirring until smooth. If the batter is too thick, add a little more soy milk, up to 1/2 cup, to make it pourable.

Divide the batter evenly between the two prepared pans. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 5–10 minutes, then transfer them to a cooling rack.

In a large bowl, beat 1 1/2 cups vegan butter until creamy. Gradually sift in 4–5 cups powdered sugar and 1 cup cocoa powder, alternating with 1/4–1/2 cup soy milk, until smooth and spreadable. Mix in 2 teaspoons vanilla extract.

Place one cake layer on your serving plate and spread a generous amount of frosting on top. Place the second layer on top and cover the top and sides evenly with the remaining frosting.

Slice and enjoy. Store leftovers in an airtight container at room temperature for 2–3 days, or in the fridge for up to a week.