Vegan Chocolate Cake

by Lisa Witzke
I am posting this recipe in honor of Pauline Roos. She loved sweets! A little cookie here, a little pudding there, a little bit of sugar in her coffee...or on brown rice made her day.

8-10 Servings

Dry Ingredients
1 ¼ cup unbleached flour
1 cup whole wheat pastry flour
½ cup cocoa powder
½ teaspoon salt
¾ teaspoon baking soda
¾ teaspoon baking powder
Wet Ingredients
1 ¾ cup maple syrup or agave nectar
1 cup water
5 tablespoons oil or melted soy margarine
1 teaspoon vanilla extract
1 teaspoon white vinegar

Preheat over to 350 F. Oil an 8-inch cake pan or cupcake tins. Sift the dry ingredients together. In a separate bowl whisk together the wet ingredients. Mix the dry ingredients into the wet ingredients gradually until smooth. Pour the batter into prepared cake pan or cupcake tins, bake 30-35 minutes until a toothpick inserted in the center comes out clean. Top with Cashew Cream(below) and fresh fruit!