• Preheat the oven to 350 degrees F.
• Take a little bit of coconut oil and oil the bottom of the 5 or 6 inch cake pan. Cut a small circle from parchment paper and fit it into the bottom of the pan.
• Place the coconut oil in a medium sized mixing bowl, and microwave for about 30 seconds until melted. Add the sugar and stir.
• Add the gluten free flour, cocoa powder, baking soda, salt, vinegar, and water. Stir well with a spoon.
• Spoon the batter into the prepared pan. Bake at 350 degrees F for about 24 minutes for a 5 inch pan, and about 22 minutes for a 6 inch pan.
• Allow the cake to cool in the pan for about 15 minutes, then run a knife around the edge of the pan to loosen the cake, and overturn it onto a plate to release the cake.

Make the frosting:

• Place the powdered sugar, cocoa powder, vegan buttery spread, and water in a mixing bowl. Mix on medium high speed until smooth. Add more water if the frosting is too thick.
• Spread or pipe the frosting onto the cake. I used a Wilton 1M tip to pipe the frosting on, but you can use any tip you like, or just spread the frosting on.
• Enjoy! You can also top this cake with drizzled melted chocolate or powdered sugar and fresh fruit.