Vegan Vanilla Sheet Cake

• 250 ml soy milk (1 Cup)
• 2 Teaspoons apple cider vinegar (sub for white vinegar or lemon juice)
• 230 g self-raising flour (1 + ¾ cups)
• ½ Teaspoon baking soda
• 180 g caster sugar (¾ Cup + 2 tablespoons)
• 95 ml Neutral tasting oil such as canola/rapeseed (⅓ Cup + 1 tablespoon)
• 2 Teaspoons vanilla extract

For the topping:

• 200 g icing sugar (1+⅔ cups)
• 3 tablespoons cold water
• A few Tablespoons Vegan-friendly sprinkles (see my vegan sprinkles guide for specific brands)