Article written by Melissa Mundt
We've had the honor of commemorating several birthdays, arrivals and
departures here at the Peace House with this delicious chocolate cake.
But really, a cake this easy and good can and should be made whenever
possible.
Vegan Chocolate Cake
3 cups flour
2 cups sugar
1 tsp salt
6 Tablespoons cocoa
3/4 cup vegetable oil
2 tsp vanilla
2 cups cold water
Mix dry, add wet, stir. Bake 350 degrees for 30 minutes. Makes 2, 9
by 8 layers or one small sheet cake. Here in Mexico where unsweetened
cocoa is hard to find, we are fond of creative variations. Grated table
chocolate (used for Mexican hot chocolate, contains ground almonds,
cinnamon and sugar), kahlua, coffee, nuts, or chocolate chips are tasty
additions.
Frosting
One pound powdered sugar
1/2 tsp salt
1/3 cup (2/3 stick) margarine, room temperature
1-2 tsp flavoring (usually vanilla)
a few drops coloring
1/4 cup thin liquid: juice, water, milk (if not cooking for vegans)
This frosting can take many forms: the flavoring and thin liquid can
be anything. A House favorite is fresh orange juice, then orange zest
and Mexican chocolate grated on top for garnish.
Mix sugar, salt and margarine, add liquid. Beat until smooth.
Use rapidly, spread on cooled cake. Decorate before frosting hardens.
Enjoy!
