i found this recipe on the internet. made it for dd's bday party b/c she has a friend who is very allergic to milk. i skipped the icing and used coconut flakes and strawberries on top and it was soooooooo good.

Preheat oven to 180 C (350 F)
Oil cake pan and line the bottom with baking paper and oil again
Into a medium bowl, sift the flours, baking powder and soda
In a small saucepan over medium heat, dissolve the cocoa in coconut milk, stirring continuously. When the cocoa begins to bubble, remove it from the heat and pour into an empty bowl. Add the remaining liquid ingredients and the salt to the cocoa and whisk until they are well combined.
Pour the liquid ingredients into the dry, and whisk until liquid is completely absorbed. Pour the batter into the pans and bake for 40 to 50 minutes, until cake pulls away from sides of pan and toothpick comes out clean.
Let the cake cool on rack for 10 minutes. Loosen the sides with a spatula and invest onto oiled wire racks. Remove the parchment circle. To prevent splitting, invert the cake to that the top face up. Cool completely before icing or wrap overnight to store.
Ice with chocolate icing when completely cool
Sprinkle with coconut to garnish
Icing

In a small saucepan whisk together water and flour constantly over medium heat until thick (about the consistency of glue). Be careful not to burn, once thick remove from heat and cool completely. While cooling in a medium bowl mix sugar vanilla margarine and cocoa till well mixed. Add the cooled flour mixture to the bowl and stir together until there are no lumps – let cool in the fridge for 30-60 minutes before using.

http://www.foodlovers.co.nz/recipes/display.php?id=877

double batch made about 30 small pieces

60

2 cup flour

1 3/4 teaspoons baking powder

1 teaspoon baking soda

1/2 cup fair trade cocoa

1 cup coconut milk

6 tablespoons coconut oil (8 solid then melt)

1 1/2 cups pure maple syrup

1 1/2 teaspoons apple cider vinegar

2 1/2 teaspoons coconut essence

1/2 teaspoon vanilla essence

1/2 teaspoon salt

1 cup unsweetened dried coconut (garnish)