Ingredients

• 1 1/4 cups flour
• 1 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup warm water
• 1 teaspoon vanilla extract
• 1/2 teaspoon chocolate extract (optional)
• 1/3 cup canola oil
• 1 teaspoon white vinegar or 1 teaspoon apple cider vinegar
• for the chocolate glaze
• 1/2 cup sugar
• 4 tablespoons margarine (I use Earth Balance vegan margarine)
• 2 tablespoons soymilk or 2 tablespoons almond milk, unsweetened
• 2 tablespoons unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract (optional)

Instructions

1. Preheat the oven to 350 degrees.

2. lightly spray a sqare cake pan (mine's 9x9) with nonstick cooking spray.

3. In a mixing bowl, mix together flour, sugar, cocoa, baking soda, and salt with a wisk, making sure it is blended together well.

4. In a large measuring cup add the water, vanilla, oil, and vinegar, ans wisk to combine.

5. Add wet ingredients to the dry and mix batter until blended together well.

6. Use a spatula to scrape down the sides if necessary.

7. Pour batter into cake pan, place in oven and bake for about 25-30 minutes, or until a knife comes out clean.

8. Cool on a rack completely.

9. For the glaze: in a small saucepan, bring sugar, margarine, milk, and cocoa to a boil.

10. Stir frequently; then reduce heat to a simmer for 2 minutes, stirring constantly.

11. Remove from heat and stir for another 5 minutes.

12. Add vanilla and almond, if using, stir, and immediately pour onto cake.

13. The glaze will begin to dry really quickly, so if it doesn't cover the whole cake (mine usually does) spread the glaze to the edges quickly, before it dries.

14. If you like, top with sprinkles, and let cool for a hour.