Non-Dairy, Egg-Free Chocolate Cake
3 cups flour
1.5 cups brown sugar
1/2 cup cocoa
2 tsp. baking soda
1 tsp. salt
2 cups water
1/4 cup oil (I use applesauce)
2 tbsp. white vinegar
2 tsp. vanilla
Mix all dry ingredients together. Make a well in the centre. Add wet ingredients and mix until smooth. Bake in 8" round pans at 350 degrees for 30 - 35 minutes. Bake cupcakes for approx. 20 - 25 minutes.
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine (we use Earth Balance)
3 1/2 cups powdered sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 cup plain soy milk or soy creamer
Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.
x-posted to alathia