190g SR flour

225g sugar

50g cocoa powder

1 teaspoon baking soda

½ teaspoon salt

240ml warm water (you may substitute this for coffee if you want a deeper taste)

1 teaspoon vanilla extract

80ml vegetable/Coconut oil

1 teaspoon white or apple cider vinegar

115g sugar

4 Tablespoons margarine or vegan butter substitute

2 Tablespoons soy milk

2 Tablespoons cocoa powder

2 teaspoons vanilla extract

Preheat oven to 350F (177C). In an 8 x 8 inch square pan, mix the flour, sugar, cocoa powder, baking soda and salt with a fork. Add the water or coffee, vanilla extract, vegetable oil and vinegar. Mix the ingredients together. Bake for 30 minutes. Cool on a cooling rack.

In a small saucepan bring the sugar, margarine, soy milk and cocoa powder to a boil, stirring frequently. Simmer for 2 minutes, remove from heat and stir an additional 5 minutes. Stir in the vanilla extract.

Pour the glaze onto cake and let it cool for one hour. This recipe makes 1, 8 x 8 inch square Vegan Chocolate Cake.

Ok it doesn't rise much, but seriously... it's goooooood!

Unfortunately, the photo doesn't do it justice. :(

Note:  I find if you have a tin where the side comes off, if you pour the frosting on top while the cake is still in the tin and then leave it in the fridge over night.  The frosting becomes a viscous fudge of awesomeness!