Moist Chocolate Vegan Cake

Ingredients:
1.5 cups whole wheat flour
1.5 cups white unbleached flour
6 Tbs dark cocoa powder, sifted
2 tsp baking soda
2 cup sugar
1 tsp salt
10 Tbs grape seed or canola oil
2 tsp apple cider vinegar
2 tsp pure vanilla extract
2 cups cold water

Directions:
1. Preheat oven to 350 F (180 C).

2. In a medium mixing bowl, combine the dry ingredients.

3. In another mixing bowl combine the wet ingredients and mix with an electric mixer until creamy. Add the dry ingredients to the wet and mix well.

4. Grease 2 round 9" cake pans, springform pans work well and make it easier to extract the layers.

5. Pour equal amounts of the batter in each pan.

6. Bake for 30 minutes or until an inserted toothpick comes out clean. Let the cake cool.

7. Remove the first layer from it's pan and place it upside down (bottom side up) on a dinner plate. Frost the top of this layer with chocolate frosting. Carefully remove the second layer from the pan and place it with the right side up and bottoms touching. Frost the rest of the cake with a spatula or knife.
Slice when ready to serve.

Chocolate Frosting

Ingredients:

3 Tbs. non-hydrogenated vegan margarine, softened
1/2 cup soy or almond milk
3 1/2cups icing sugar
1/2 cup dark cocoa powder, sifted
1 tsp vanilla

1. In a small saucepan heat the margarine on low until melted. 3. In a mixing bowl combine the icing sugar, cocoa powder milk, vanilla and margarine. Mix by hand with a spatula until creamy.