Step 1

In a bowl, combine the soy milk, coconut yogurt, apple cider vinegar, maple syrup and vanilla extract.

Step 2

Add the flour, cocoa powder, coconut sugar, baking soda and salt and gently stir until a smooth batter is formed.

Step 3

Transfer to a greased microwave safe container (I used a 6 inch microwaveable round glass container). Microwave on full power (800W) for 5 to 6 minutes.

Step 4

Remove from the microwave and check to see if the cake is cooked. Microwave in additional 1 minute increments if needed. Allow to cool before removing from the container.

Step 5

Alternatively bake at 350F for approximately 25 minutes.

Step 6

Ice as desired and enjoy.