• Preheat oven to 350 F. Grease and flour two 8x2-inch round pans or one 13x9 inch pan. If halving the recipe, use two 6-inch round pans.
• Put the soy milk in a mixing bowl. Add the vinegar and let it stand for 5 to 10 minutes to curdle. Meanwhile, you can mix together the dry ingredients.
• Water is the last thing on the ingredient list, but this is a good time to put it in a glass measure and set it somewhere where you won't forget about it!
• Whisk together flour, salt, baking soda, baking powder and cocoa powder. Make sure they are evenly blended.
• To the mixing bowl with the milk in it, add the sugars, oil, prune puree and vanilla and whisk until smooth. Add the flour mixture gradually, beating with a heavy duty scraper until smooth. Make sure to stir up any flour mixture that goes to the bottom.
• Put the water in the microwave and heat just until it is very hot or just barely beginning to boil. Pour it into the batter and stir until evenly blended.
• Pour the batter into the pans, dividing evenly. Each pan gets somewhere around 22 oz.
• Bake at 350 for 30 to 35 minutes or until cake appears set. The cake should bake up with fairly flat tops. It should not sink in the middle.
• Let the cakes cool for at least 10 minutes in the pan before turning out. At some point during the cooling process, grab a knife and run it between the edge of the pan and the cake to loosen. This is a very moist cake, so it really helps to let it cool in the pan for a bit longer than usual.

Vegan Chocolate Frosting

• Weigh room temperature butter and put it in the bowl of a stand mixer.
• Beat together the softened butter and about half of the powdered sugar. Add the cocoa powder and beat until blended, scraping the side of the bowl often. Add vanilla, then add remaining sugar gradually, alternating with milk (add 1 T. at time) and beating until smooth. Add the salt last, That little bit of salt really does a lot to curb the sweetness. When adding sugar, Taste every so often and stop adding sugar if you feel like the icing is too sweet. I usually stop at a little over 2 ½ cups, but the icing is still good with up to 3.