Chocolate Cake

This is the most delicious chocolate cake I think I've ever tasted, and definitely the easiest one I've ever made. It's from "The Joy of Vegan Baking" by Colleen Patrick-Groudreau - I haven't changed a thing. You could put a different frosting on this, but as a chocolate-lover, this is the one I choose every time! If you want to make a layer cake, you'll have to double the both the cake and frosting recipes.

Cake:

1.5 cups all-purpose flour

3/4 cup sugar

1/2 tsp salt

1 tsp baking soda

1/4 cup unsweetened cocoa powder

1.5 tsp vanilla extract

1/3 cup canola oil

1 Tbs white distilled vinegar

1 cup cold water

1. Preheat oven to 350. Lightly oil 9-inch pan.

2. Combine dry ingredients until thoroughly combined. Create a well in the center of the dry ingredients, and add the wet ingredients. Mix until just combined.

3. Pour into prepared pan, and bake in preheated oven for 25-30 minutes, until a toothpick comes out clean.

4. Cool completely on wire rack before frosting.

Chocolate Frosting:

1/2 cup Earth balance, softened

3 cups confectioner's sugar

1/3 cup unsweetened cocoa powder

1 tsp vanilla extract

3-4 Tbs water or nondairy milk, or more as needed

With an electric hand mixer, cream the Earth Balance until smooth. With the mixer on low speed, add confectioner's sugar, and cream about 2 minutes. Add cocoa, vanilla, and milk, and turn the mixer to high speed once all the ingredients are relatively well combined. Beat on high speed until the frosting is light and fluffy, about 3 minutes. Add 1-2 Tbs more milk if it's too dry.