In a small bowl, add the soy milk and vinegar. Mix and set it aside.
In a large mixing bowl, combine the flour, both sugars, cocoa powder, baking powder, baking soda, and salt. Whisk to mix well.
Melt the butter and add it to a new bowl along with the applesauce, vanilla, and the vinegar-soy milk, which should have curdled. Mix well to combine.
Add the wet ingredients to the dry ingredients and mix well. It is best to use a spatula or paddle attachment on a stand mixer. Keep mixing until well incorporated and there are no clumps.
Evenly divide the batter into the previously prepared cake tins and use a spatula to smooth over the tops.
Put in the oven and cook for about 35 minutes. When you can stick a toothpick or fork into the center and it comes out clean, then the cakes are done.
Remove from the oven and let cool in the pans for 10 minutes.
Use a butter knife around the edges of the pans to loosen the cake from the sides, then turn them upside down onto a cooling rack.
Allow to cool completely before decorating.