Take the vegan butter out and allow to come to room temperature before beginning.

Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper.

In the base of a stand mixer fitted with the paddle attachment, beat together 1 cup vegan butter and 1 cup sugar.

Once creamed, add 1 teaspoon vanilla and mix to incorporate.

In a separate medium mixing bowl, stir together 2 cups flour, ½ teaspoon salt, and ⅓ cup cocoa powder.

Slowly add the dry ingredients to the creamed butter mixture and mix until incorporated.

Pour the shortbread dough into the baking pan and press until even and smooth.

Using a toothpick, poke a few rows of holes in the top of the shortbread dough before baking.

Bake in the preheated oven for 25 minutes.

Remove from the oven and re-prick the holes then bake an additional 10 minutes.

Remove from the oven and cool before slicing and serving.