Directions

Preheat oven to 350 degrees F and lightly grease a 9-inch cake pan.
In a large bowl, combine the flour, sugar, cocoa, baking soda, and cinnamon. Add the vanilla, vinegar, oil, and water and stir until just combined.
Pour into the cake pan and bake for 30 minutes, or until a knife inserted in the center comes out clean.
Cool cake before frosting. If frosted, cake stores best in the refrigerator.

Vegan Buttercream Frosting

3/4 cup (1 1/2 sticks) vegan butter, at room temperature

1 teaspoon vanilla extract

1/2 cup cocoa powder

2 – 2 1/2 cups powdered sugar

A few tablespoons of non-dairy milk, plus more as needed

Place the butter into a large mixing bowl, and beat it at high-speed with an electric mixer, until creamy. Add vanilla until well combined, then mix in cocoa powder until fully incorporated.
Begin beating in the powdered sugar, a little at a time, scraping down the sides of the bowl as needed. Continue adding powdered sugar until combine. If frosting is too thick, thin by adding a tablespoon or so of non-dairy milk until it reached desired consistency.
Use immediately. Frosting can be stored in a sealed container in the refrigerator for up to 3 weeks, or in the freezer for 3 months.