Vegan Chocolate Cake

Initially, I thought the cake a bit bland and too "vegan" tasting (I guess I missed the butter;-). However, after putting it in the refrigerator overnight I really enjoyed it...I would not have know it was vegan or that anything was "missing." I would describe it a much healthier version of a Texas sheet cake. Enjoy!


Ingredients
1 1/2 cups flour
1/3 cup cocoa
1/2 tsp baking soda
1 cup granulated sugar
1/2 cup canola oil 
1/2 tsp salt
2 TBS vinegar
1/2 TBS vanilla extract
1 cup soy or almond milk
1 cup vegan semi-sweet chocolate chips (or regular chocolate chips if you're not vegan)


Icing:

2 TBS oil

2 TBS water

3 TB. sifted cocoa powder

1 cup sifted powdered sugar

Directions
Preheat oven to 375. Thoroughly grease and flour one 9" square cake pan, shaking off the excess flour.


Sift together the flour, cocoa, baking soda and salt in a large bowl. Combine the soy milk and the vinegar in a glass measuring cup and let stand for two minutes to curdle. Then, pour into another bowl and add the oil, sugar and vanilla extract; whisk gently. Mix wet ingredients with the dry ingredients until combined and then fold in the chocolate chips. Pour the batter in the prepared pan and bake for about 20-25 minutes, until cakes start to separate from the sides of pan and a toothpick comes out with just a few crumbs. Remove from oven and let cool completely before removing it from the pan (It is best to apply the icing while it is still in the pan).

Icing: In a small saucepan over medium high heat, bring the water and oil to boiling.  Remove it from the heat. Whisk in the cocoa and sugar; beat until smooth. Pour over the cake, spreading the icing to the edges, and let it cool.

Adapted from the following: http://www.eatliverun.com/vegan-double-chocolate-cake-with-brown-sugar-7-minute-frosting/#more-34935 and http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeysVeganChocolateCake.html