Preheat oven to 350 degrees.

Mix the flour, sugar, baking soda, cocoa powder, and salt in a greased 6-inch round baking pan.

Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and vanilla in each of the two smaller depressions, and the vegetable oil in the large one.

Pour water over the entire thing and mix until smooth.

Bake on the middle rack of the oven at 350 degrees for 35 minutes. Remove when a toothpick inserted in the middle comes out clean. Allow to cool completely before icing.

To make the icing, mix the powdered sugar and cocoa powder together in a bowl.

Cream vegan buttery stick with the coconut milk and vanilla.

Add powdered sugar/cocoa mixture to the buttery stick mixture in 1/3 increments.

Apply to cake.

To make the decorations, mix the coconut milk and powdered sugar together to make a quick royal icing. If it's too liquidy, add more powdered sugar.

Place the vanilla wafer cookie to one side of the cake. Place a dollop of the royal icing on the top of the wafer cookie and two more dollops above and to either side of the cookie on the cake.

Add the cocoa powder to the remaining royal icing.

Place two smaller dollops of the now brown royal icing on top of the white royal icing dollops above the wafer cookie. This has made eyes.

Place coco pouff on the dollop of royal icing on the wafer cookie.

Place the two circle cereal bits at the other side of the cake to make ears.

SERVE!