Vegan Chocolate Cake

Serves 8 - adapted from a recipe my Grandmother called “Wacky Cake”

1 T. vinegar

1 c. soy milk

1 + 2/3 c. all-purpose white flour

2/3 c. unsweetened cocoa powder

1 ½ c. sugar or sweetner of choice

1 ½ tsp. baking soda

1 tsp. salt

2 tsp. Ener-G Egg Replacer

¼ c. water

½ c. soft soy margarine

1 tsp. vanilla

½ c. water

Pour vinegar in cup and add soy milk. Preheat oven to 350 degrees. Lightly oil 2 round 8" x 1 ½" layer pans and dust with flour. Whisk together flour, cocoa, sweetner, baking soda, and salt in large bowl. Mix Ener-G Egg Replacer and ¼ cup water until smooth. Add margarine, vanilla, soured soy milk, ½ cup water, and mixed egg replacer to dry ingredients in bowl. Beat with an electric mixer for 3 minutes at medium speed or by hand until very smooth. Pour into prepared pans. Bake for 30 - 35 minutes at 350 degrees, or until wooden toothpick inserted in center of cake comes out clean. Remove from oven and let cool in pans for 5 minutes. Remove from pans and cool completely on cake rack. Frost as desired.

copyright © Nannie Nehring Bliss 2004