Preheat oven to 350°F. Grease a 8" square baking pan. I used a heart shaped baking pan.
In a medium bowl, mix in the apple cider vinegar with the soy milk and set aside for a minute to curdle. Add the oil, sugar, vanilla extract and orange extract and mix well until the sugar dissolves.
Sift the flour, baking powder, cocoa powder, baking soda and salt into the wet ingredients and mix until well combined.
Pour into the prepared baking pan and bake for 30-32 minutes or until a toothpick inserted in the center of the cake comes out clean. Set aside to cool for a minute, then use a toothpick to poke holes every ½".
While the cake is baking make the soaking syrup: Bring all the ingredients to a boil and let boil for a minute; lower the heat and simmer for 30minutes or until the mixture thickens and coats the back of the spoon. Cool for 10minutes.
Pour the syrup on the cake evenly. Make sure that the cake is still warm so it absorbs most of the syrup. Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight.
Make the Frosting: Beat the cream cheese and butter until light and fluffy using a hand mixer. Slowly add the powdered sugar and vanilla extract, beat until fluffy.
Spread the frosting on the cake and refrigerate until ready to cut and serve. I decorated the cake with some chopped maraschino cherries.