Vegan Chocolate Cake

By Cookie67

Penzey's Recipe
Originally called "Wacky Cake" due to the lack of eggs, we renamed it for our vegan friends. Kerri explains, "This one was my mom's—it was one of the few that she took with her when she left the orphanage."

Ingredients

• Cake:
• 3 Cups flour
• 2 Cups sugar
• 2 tsp. salt
• 2 tsp. baking soda
• 6 TB. COCOA POWDER (the Godfreys use DUTCH COCOA)
• 2/3 Cup vegetable oil (the Godfreys use canola)
• 2 TB. vinegar
• 2 tsp. PURE VANILLA EXTRACT (the Godfreys use DOUBLE STRENGTH)
• 2 Cups water
• Icing:
• 4 TB. oil
• 4 TB. water
• 6 TB. sifted COCOA POWDER
• 2 Cups sifted powdered suga

Preparation

Step 1

Preheat oven to 350°. Grease and flour a 9x13 pan. In a mixing bowl, sift together the flour, sugar, salt, baking soda and COCOA. In a second bowl, combine the oil, vinegar, VANILLA and water. Gradually add the dry ingredients to the wet and mix well. Pour into the pan and bake at 350° until the cake is firm in the center and begins to pull away from pan, about 35-40 minutes.

Icing: Using a double boiler or a metal bowl placed over a pot of boiling water, heat the water and oil to boiling (it will not come to a rolling boil, but bubbles will appear). You may also use a heavy-bottomed, medium saucepan, in which the mixture will come to a rolling boil. Remove from heat. Blend in the COCOA and sugar. Beat until smooth. Pour over the cake, spreading the icing to the edges, and let it cool. The frosting may stick to the knife when cutting the cake, so dip the knife in warm water and wipe clean after each cut.

Prep. time: 25 minutes
Baking time: 35-40 minutes
Serves: 15-24