This cake is eggless and it’s so much better than the box cakes. Trust me, I never thought I’d say that. A crispy layer forms on the top of the cake and it is oh so good!
2 cups white sugar (turbinado sugar for Vegan)
3 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
2 cups water
1 cup vegetable oil (I use canola)
2 Tablespoons distilled white vinegar
1 teaspoon vanilla extract
And if you’re living extra dangerously, here’s my recipe for Vegan Frosting….
Maple “Butter” Icing
You can always grind Turbinado sugar in your blender to get powdered sugar and sprinkle on the cake or you can make this maple “butter” frosting using the powdered sugar. If you’re not Vegan then of course you can just use white sugar for the cake and regular powdered sugar for the frosting.
1/2 cup 100% dairy-free margarine
3 cups powdered sugar
4 tbsp of maple syrup (up to 6 tbsp’s depending on your preference)
1/4 cup of chopped pecans
(Feel free to double-up the ingredients — depends on your cake size)
In a bowl mix together the margarine and sugar. Stir in maple syrup until it’s light and spreadable. I made the mistake of adding the pecans and then spreading it on the cake. Oops, it wasn’t a pretty sight. Add the chopped pecans on top of the cake after it has been frosted.
* I’ve tried to accurately change ingredients for the cake, but if you see that I looked over something, please leave the proper food choice correction for Vegans. Thanks!