PCC Vegan Chocolate Cake

PCC Vegan Chocolate Cake

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Ingredients

Cake

  • 5 cups white flour
  • 3 cups white sugar
  • 3/4 cups cocoa, sifted
  • 4 1/2 teaspoons baking soda, sifted
  • 1 1/2 teaspoons salt
  • 3 cups water
  • 1 cup canola or vegetable oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon vanilla

Frosting

  • 2 1/2 cups chocolate chips
  • 1/2 cup plus 3 tablespoons coffee
  • 1/2 pound (2 sticks) soy margarine, cut in chunks and at room temperature.

Directions

Cake

Preheat oven to 350° F. Grease and flour pans (either two 9-inch pans or one 9-inch by 13-inch rectangle).

In a large mixing bowl, combine flour, sugar, cocoa, baking soda and salt. In a medium mixing bowl, combine water, oil, vinegar and vanilla. Add wet mixture to dry mixture. Fold together with a whisk until flour just disappears. Pour batter into pans. Bake 40 minutes for round cakes, or one hour for rectangle, or until cake tests done.

Frosting

In a double boiler, melt together the chips and coffee. Whisk periodically until smooth with no lumps. Add soy margarine and whisk until smooth. Let frosting set until desired consistency.