Vegan Chocolate Cake

This recipe can also be used to make about 18 chocolate cupcakes. Halve the frosting recipe if you decide to bake cupcakes.

2-2/3 cups all-purpose flour or 3 cups spelt flour
1-3/4 cups sugar
1 cup cocoa powder
2 teaspoons baking powder
1-3/4 teaspoons baking soda
3/4 teaspoon salt
2-1/4 cups plain (unsweetened) soy milk
1/2 cup canola oil
2 teaspoons vanilla extract
Vanilla frosting (recipe follows)

1. Preheat the oven to 350F. Spray two 9-inch cake pans with non-stick cooking spray. Sift the flour, cocoa powder, sugar, baking powder, baking soda, and salt into a large bowl.
2. In a small bowl, whisk together the soy milk, canola oil, and vanilla. Add to the flour mixture and whisk until smooth. Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center of the cake comes out clean, 35-40 minutes.
3. Transfer the cakes to a wire rack and let them cool for 30 minutes. Invert the cakes onto 2 parchment paper-lined dinner plates and let them stand until completely cool, 2 hours. (The cake can be made 2 days in advance. Wrap tightly in foil or plastic wrap and store in a cool place.)
4. To frost the cake, cut a piece of cardboard into a 9-inch round and place 1 cake layer top side down on it. Hold the cake at eye level and put 1 cup of the frosting on top of the cake. Using an offset spatula spread the frosting over the top of the cake, moving the spatula forward in smooth movements. Repeat with enough frosting to cover the sides. Place the cake on a cake stand or serving plate. Place the second layer top side down on the frosted layer. Repeat with another frosting layer, smoothing and applying frosting until about two thirds of the frosting has been used. Place the cake in the refrigerator for 30 minutes; this will help "set" the frosting and seal in any crumbs.
5. Spread the remaining frosting over the cake, smoothing with a spatula dipped in hot water to make the frosting completely smooth. Serve at room temperature with soy- or rice milk-based ice cream.

Dreamy Vanilla Frosting

Only vegan stick margarine like Earth Balance Vegan Buttery Sticks works in this recipe. Tub margarine contains much more liquid and will not whip to the correct consistency.

4 sticks (2 cups) Earth Balance Natural Buttery Sticks
1 tablespoon vanilla
1/4 cup soy milk
7 cups powdered sugar, sifted

With an electric mixer, beat the margarine sticks with the vanilla until fluffy, about 2 minutes. Scrape down the sides of the bowl and add the soy milk and 1 cup of the powdered sugar. Mix on low speed until combined. Scrape down the sides of the bowl again and add the remaining powdered sugar, cup by cup, until all the sugar has been added. The frosting can be made up to 1 day ahead and refrigerated in an airtight container. Bring to room temperature before using.