Vegan Chocolate cake

The easiest chocolate cake to prepare. Vegan or not, you will enjoy this simple delicious recipe. you can make a cake or cupcake with this recipe.  I did not use any frosting, since i dont really like frosting that much, but for those of you who are crazy about frostings, i have included a vegan frosting recipe as well. ENJOY!
RECIPE SOURCE: The Joy Of Vegan Baking

INGRIDIENTS:

• 1 1/2 cups (188g) unbleached all purpose flour
• 3/4 cup (150g) granulated sugar
• 1 teaspoon baking soda
• 1/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons vanilla extract
• 1/3 cup (80ml) canola oil
• 1 tablespoon (15ml) white distilled vinegar
• 1 cup (235ml) cold water
• 1 recipe chocolate frosting or buttercream frosting (recipe follows)

PREHEAT oven to 350 F (180 C, or gas mark 4)

lightly oil a bundt pan, 9-inch (23cm) springform pan, or muffin tins.

Combine flour, sugar, salt, baking soda and cocoa powder in a bolw until thoroughly combined. Create a well in the center of the dry ingredients and add the vanilla, oil, vinegar and water. Mix until just combined. Pour into your prepared pan and bake in the preheated oven for 30 minutes, until toothpick inserted into center comes out clean. If making cupcakes, check for doneness after 15 min. Cool on a wire rack. to remove the cake from pan, run a sharp knife around the inside of the pan to loosen the cake. cool completely before frosting. you may also dust with sifted confectioners' sugar and top with fresh raspberries.

YIELD: one 9-ich cake or 8 cupcakes.

SERVING SUGGESTIONS & VARIATIONS

add 1/4 teaspoon cayenne pepper or 1/4 teaspoon chili powder for a "Mexican Chocolate Cake"

CHOCOLATE FROSTING

• 1/2 cup (112g) non-hydrogenated, nondairy butter, softened
• 3 cups (300g) confectioners' sugar sifted
• 1/3 cup (42g) unsweetened cocoa powder, sifted
• 1 teaspoon vanilla extract or 1/2 teaspoon peppermint extract
• 3 to 4 tablespoon (45 to 60 ml) nondairy milk, or more as needed

With an electric mixer, cream butter until smooth. with the mixture on low speed, add the confectioners' sugar, and cream for about 2 minutes. add the cocoa, vanilla and milk, and turn the mixer to high speed once all the ingredients are relatively well combined. Beat on high speed until forsting is light and fluffy, about 3 minutes. Add 1 to 2 tablespoon (15 to 30 ml) more milk if it's too dry. Cover the icing with plastic wrap to prevent drying until ready to use. Store it in a covered container in the refrigerator fo up to 2 weeks. Rewhip before using. Makes 1 1/2 to 2 cups

BUTTERCREAM FROSTING

• 1/2 cup (112g) non-hydrogenated, nondairy butter at room temperature
• 2 cups (200g) confectioners' sugar, sifted
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons (30ml) nondairy milk, or more as neede
• red coloring (optional)

With an electric mixer, cream butter until smooth. With the mixer on low speed, add the confectioners' sugar, vanilla, milk and food coloring (if using). once all ingredients are relatively weel combined, beat on high speed until the frosting is light and fluffy, 3 to 4 minutes. Add 1 to 2 tablespoons (15 to 30 ml) more milk if it is too dry. Cover with plastic wrap to prevent drying until ready to use. Store in a covered conatiner in the refrigerator for up to 2 weeks. Rewhip before using. Enough for one 8 inch or 9 inch cake.