German Chocolate Cake

1 Tablespoon apple cider vinegar	Mix almond milk and vinegar; set aside
1 cup unsweetened plain almond milk	Mix almond milk and vinegar; set aside	Combine wet ingredients	Pour wet into dry; whisk just combined	Add hot water; whisk	Fill cake pans about 3/4 full	Bake at 375°F for 25-35 min	Cool in pans for 5 min	Invert pans to release cakes	Cool completely on rack, about 20-30 min	Spread half coconut frosting on first round	Stack second round; frost entirely with chocolate	Top with remaining coconut frosting
1/2 cup applesauce
2 flax eggs 2 Tablespoons ground flax seed + 5 Tablespoons water)	Stir flax seeds and water; refrigerate
2 teaspoons pure vanilla extract
1+3/4 cups all-purpose flour	Whisk dry ingredients
2 cups cane sugar
1+1/2 teaspoons baking powder
1+1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup unsweetened cocoa powder
1 cup hot water
1 cup brown sugar	Stir; bring to low boil over medium	Whisk constantly for 10 min until thickened	Remove from heat; stir in pecans, coconut	Cool coconut frosting completely
1/2 cup coconut oil
2 tbsp cornstarch
1 Tablespoon pure vanilla extract
1/2 cup coconut milk canned
1+1/2 cup chopped pecans
1+1/2 cup shredded coconut unsweetened
1/2 cup vegan butter melted	Whisk melted butter and cocoa together	Add powdered sugar, milk; whisk until spreadable
1/2 cup unsweetened cocoa powder	Whisk melted butter and cocoa together
3 cups powdered sugar
1/3 cup unsweetened almond milk