Vegan Chocolate Cake

This is my favorite cake to bake whenever we have to decorate or try on a new frosting recipe in class mostly because it's relatively cheap to make - being egg and dairy free - and it also holds it's shape well. The taste of course had a lot of difference compared to chocolate cakes made with eggs and milk but it's still delicious.


Ingredients
3 c. all purpose flour
2 c. white sugar
1/2 c. natural cocoa
2 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla
3/4 c. vegetable oil
2 tbsp. white vinegar
2 c. hot water

Procedure
Preheat oven to 350F and lightly greased a 9x13 pan. Sift together dry ingredients into a bowl. Make a well in the center, dump in all wet ingredients and stir until smooth. Bake at 350F for 35 minutes. Remove from oven, cool and frost with your favorite frosting.

Just remember that hot frosting and sugar flower icing do not go well together. And oh, store the cake in room temperature. Refrigerating dries it too much.