Old school fairy cakes with chocolate icing and sprinkles.
Preaheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Line a cupcake tray with 12 fairy cake cases.
In a small bowl or mug, mix the apple cider vinegar into the soy milk. Let it sit for a few minutes to thicken. This will act as "buttermilk".
In a medium-sized bowl, mix together the flour, baking soda, cocoa powder and caster sugar.
Add the buttermilk, vanilla and oil. Mix well until you have a smooth chocolate cake batter. Make sure there's no dry mixture stuck at the bottom.
Divide the mixture equally between your 12 fairy cake cases and bake for 12-15 minutes, until a toothpick through the centre comes out clean.
Transfer the fairy cakes to a wire rack and leave them to cool completely.
Mix the icing sugar and cocoa powder together in a small bowl.
Add the water and mix it in until you have a thick chocolate icing. If you want it to be thicker, you can add more icing sugar and if you want it to be thinner, just add more water.
Spread a bit of the icing onto each cake using the back of a teaspoon. Top with chocolate sprinkles if using.
Let the cakes sit at room temperature until the icing sets, then enjoy!