Preheat oven to 350.

Lightly oil a 9-inch round cake pan.

In a large bowl, sift together flour, cocoa and baking soda. Stir in sugar.

In a small bowl, mix together soy milk and vinegar. It will curdle. Don’t sweat it, this is good. Stir in oil and vanilla. Mix wet ingredients gently into dry ones, stirring until just combined and it all coalesces into a dark, thick batter.

Spoon batter into prepared cake pan. Bake for 30 minutes, or until fragrant and the cake springs back when touched.

Needs just a dusting of powdered sugar.

Keeps wrapped and refrigerated for several days.