In a 8″ pan mix the flour, cocoa, baking soda, salt and the sugar.
Make three holes in the mixture. 2 small and 1 large. Pour the vanilla and vinegar into the smaller holes and oil into the larger hole.
Pour the coffee over the entire mixture and stir until well blended.
Bake for 30 minutes, or until the top is set but springy. Cool the cake in the pan. Once cooled remove.
Icing: Take ready made vegan icing and throw in the bowl of a standing mixer. Whip the icing and add the peppermint extract and matcha. Stop blending and now fold in the crushed cookies. Ice the cooled cake and serve!
