1 cup flour

2 teaspoons baking powder

¼ teaspoon salt

1 cup Wholesome Sweeteners Organic Sucanat

¼ cup plus 2 tablespoons unsweetened cocoa powder

1 ½ tablespoons instant coffee substitute (such as Roma)

1 cup boiling water

½ cup rice milk or soy milk

3 tablespoons canola oil

1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Spray an 8-inch square pan with cooking spray.

Ina large bowl, combine the flour, baking powder, salt, 2/3 cup of the Sucanat, ¼ cup of the cocoa, and the coffee substitute.  In a small bowl, combine the soy milk, oil, and vanilla.  Add the soy milk mixture to the flour mixture, stirring well until a smooth batter forms, about 2 minutes.  Spoon the batter into the prepared pan.

In a small bowl, combine the remaining 1/3 cup Sucanat and 2 tablespoons cocoa.  Sprinkle the Sucanat/cocoa mixture over the batter.  Pour the boiling water over the batter.  Do not stir.  Bake for 30 minutes, or until the cake springs back when touched lightly in center.  Serve warm, topped with the soy ice cream.