Preheat oven to 350 degrees Ferenhight.

In a large bowl combine the flour, 2 cups sugar, cocoa, baking powder, and 1 tsp salt. Add the water, oil, 2 tsp vanilla, and vinegar. Stir until everything is well incorporated. 

Pour the mixture into a greased 9×13 baking pan and bake for 30-40 minutes or until a toothpick comes out clean.

Poke holes into the cake with a knife or the end of a wooden spoon.

Heat large pot over medium heat. Once hot add the pecans a toast until fragrant about 3 mins, stirring constantly.   Pour the nuts into a bowl and set aside to cool.  Remove the pot from heat for a few minutes and then wipe clean with a paper towel to remove any remaining pecan pieces. 

In the same large add 1/2 cup vegan butter, 1 cup sugar, 1 cup almond milk, and agave. Stir frequently until it begins to boil.  Continue to boil until it becomes a light amber color. Remove from heat and stir in 1/2 tsp vanilla. Allow to cool for a minute and then pour over the cake.

In a microwave safe bowl heat 1/2 cup almond milk and 2 Tbsp vegan butter in the microwave for one minute on high. Stir until all of the butter is melted.  Add the chocolate chips and salt, let sit for two minutes. Stir until the chocolate is mixed it. Refrigerate for 10 mins.  Beat the powdered sugar in 1/2 cup at a time.

Frost cake and then cover with chopped pecans.