Heat your oven to 350F. Coat a 9x13 pan with vegetable spray.
Combine the cake mix and soda in a mixing bowl. Use an electric mixer to beat, one minute on low followed by another minute on medium high.
Pour cake batter into prepared pan. Bake 35 minutes or until done. A toothpick inserted in the middle of the cake should come out clean. If not, cook a few more minutes.
While the cake is baking, pour the brown sugar, Silk Vanilla Soy Creamer, and vegan butter in a sauce pan over medium high heat. Give it a stir and bring the mixture to a boil. Stir and reduce heat to a medium low heat, maintaining a simmer. Continue stirring every 30 seconds or so, cooking 4-5 minutes. Remove from heat, then allow to cool. Set aside.
When done, remove cake from oven. Cool for 10 - 15 minutes. Use a straw or a wooden skewer to poke holes across the cake, about 1-inch apart.
Pour vegan sweetened condensed milk over cake, covering and filling holes.
Cover cake with lid (or if you don't have a lid use foil). Chill for at least 2 hours (overnight works too).
For serving, top each slice of cake with a scoop of vegan vanilla ice cream and drizzle with vegan caramel syrup.