Dry Ingredients:

4½ cups flour, sifted (can sub in GF flour if preferred)
2¼ cups sugar
¾ cup plus 1½ TBSP cocoa powder
2½ tsp baking soda
1½ tsp salt

Wet Ingredients:

2½ cups water
1 cup melted Wayfare Salted Whipped Butter
2¼ tsp vanilla
2¼ tsp vinegar

Preheat oven to 350°.
Place cupcake wrappers into cupcake pan, or grease 8″ X 8″ cake pan for sheet cake.
Combine sifted dry ingredients in a large bowl.
Melt the butter on the stove top or in 30 second intervals in the microwave until it reaches the desired consistency.
Whisk the wet ingredients together in a medium bowl. Add to the dry ingredients and stir well.
Scoop into prepared cupcake pan or pour into cake pan.
Bake for 30 minutes for a cake and start with 15 minutes for cupcakes.
Use toothpick to determine doneness.
Top with your favorite dairy free frosting and sprinkles!