Recipe: Eggless Chocolate Cake

Tim and I have a few vegan friends, so this is always a good dessert to pull out of my hat for occasions that call for eggless, milkless cooking. I haven't tried this peppermint icing. I made a vegan toasted coconut frosting when I made this cake.

Eggless Chocolate Cake

for the cake:
2 1/4 Cups flour
4 1/2 TBSP cocoa powder
1 1/2 Cups suger (I use organic for vegans)
1/2 Cup vegetable oil
1 1/2 Tsp baking soda
1 1/2 TBSP white vinegar
1 1/2 Tsp vanilla extract
1 1/2 Cups cold water

preheat the oven to 350 degrees.
Lightly oil a 9X13 baking pan

Combine and mix the dry ingredients until blended well. Add the wet ingredients and stir quickly. Once smooth, pour the batter into the pan and bake for 25 to 30 minutes. (Check cake after 20 minutes!).

Let the cake cool completely before icing.

for the icing:
1 12 ounce bag of dairy-free chocolate chips (found easily in the health food section of Kroger's/King Soopers')
1/4 Cup soy or rice milk
1 TBSP peppermint extract

Melt the chips in a saucepan over very low heat. Add the vegan milk and peppermint extract. Stir continuously, adding more vegan milk or mint extract, until reaching the desired consistency and taste. Let the icing cool before frosting the cake.