2½ Cups All Purpose Flour
2½ Cups Sugar
1 Cup Cocoa Powder
1 teaspoon Baking Powder
½ teaspoon Baking Soda
1 teaspoon Salt
2⅔ Cups Non-Dairy Milk of Choice (I used Almond or Soy Milk)
⅔ Cups Canola Oil
2 Tablespoons Cider Vinegar
1 Tablespoon Vanilla Extract
Preheat your oven to 350F (180C).
Prepare one 6-inch round cake pan by spraying with cooking spray.
I also made 8 x 3-inch width x 2-inch depth baby vegan cakes – prepare pans the same as the large baking pan.
In a large bowl whisk together all of the dry ingredients, then set aside.
In a medium bowl whisk together all of the wet ingredients.
Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t over mix.
Divide the batter into the prepared pans then pop them in the oven.
Bake for about 40 minutes until a toothpick inserted into the center comes out clean.
I decorated this with vegan chocolate icing (Betty Crocker) and only added sliced organic fruit as decoration.
Prepared, tried and tested by: Es Slabs