1/2 cup soft soy margarine
1 Tablespoon vinegar 1 cup soy milk
1 – 2/3 cups all-purpose white flour
2/3 cup unsweetened cocoa powder
1-1/2 cups sugar
1-1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons of an egg substitute
1/4 cup water
1 teaspoon vanilla
A separate 1/2 cup water

Put vinegar in cup and add soy milk. (This is a Vegan substitute for Buttermilk). Preheat the oven to 350 degrees. Slightly oil and flour two round baking pans.

Place flour, cocoa, sweetner, baking soda, and salt in large bowl and mix together well with spoon. Mix egg replacement and 1/4 cup water until smooth. Add margarine, vanilla, soured soy milk, 1/2 cup water, and mixed egg replacement to dry ingredients in bowl. Beat with electric mixer for 3 minutes at medium speed, scraping bowl frequently. Pour into prepared pans.

Bake for 30 to 35 minutes at 350 degrees. Remove from the oven and let cool in pans for 5 minutes. Remove from pans and cool on cake rack until cold. Frost as desired. A good idea for frosting is unsweetened apple butter, for example.