Vegan Chocolate Cake

So, I have been working on a chocolate cake recipe for a number of years now. I think that I have finally come up with an extra chocolatey, really moist, delicious winner. So here it is for you to try out at home if you wish. It also makes an excellent cupcake.

For those of you wondering, this is the same recipe I used to make Dr. Rhoades cake.

Vegan Chocolate Cake

2c unbleached all purpose flour
1 & 3/4tsp baking powder
1tsp baking soda
1c cocoa powder

1c vanilla soymilk (i prefer edenblend)
5T canola oil
1 & 1/2c grade B maple syrup
1 & 1/2tsp apple cider vinegar
3T vanilla extract
1/2tsp sea salt

Preheat oven to 350. Lightly oil a 9inch springform pan, sqaure baking pan, or cupcake pan.

In a large bowl combine the dry ingredients excluding the salt and using a whisk stir gently.

In a seperate bowl whisk all of the wet ingredients and the salt until well blended.

Pour wet into dry and whisk until the liquid is absorbed.

Pour batter into pan and bake 20-25 minutes until the cake pulls away from the edges and it is done in the center. You can use a toothpick to check the center.

Allow to cool, remove from pan and frost with your favorite icing.

I'm still working on a vegan "buttercream" but that will be a while.