The best vegan cake, ever.

Er, it was. Is. I do LOVE the flavor of this cake but it was pretty crumbly. Fluffy and light but perhaps I should have baked it in a deeper dish.







There are two main reasons I like vegan cakes...


You can let your Little Berry lick the spoon without the slightest concern for raw eggs.



And, even though
we're pretty much out of groceries, I had all the ingredients for this, except the vinegar. I simply left it out, though *if* I'd had pickles I probably would have used a tsp of picklejuice and just left out the salt. Here's the recipe with my modifications:

Cake
Preheat oven to 350 degrees.

1 cup all purpose flour
1/4 cup whole wheat flour
3/4 cup organic sugar
1/4 cup honey (you can use a whole cup of sugar and leave the honey out or do more honey and less sugar)
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
mix together dry ingredients in a large bowl. In a small bowl, combine water, oil, vanilla and honey. Whisk with a fork until combined. Stir wet ingredients into dry ingredients, mix thoroughly. Ask your toddler to stop sticking her hand in your batter. Attempt to distract toddler with batter covered spoon and spend ten minutes trying to take her photo.
Pour into lightly oiled, floured baking dish, no idea how big it should be, bake on 350 for 20-30minutes.

I think if you have a good icing recipe mastered, icing (or glaze) would really help hold this cake together. Otherwise, just enjoy it. Toss in some chocolate chips to the batter or top with raspberries and ...oh my. That would be so yummy!

Here's the link to the original recipe:http://www.instructables.com/id/The-BEST-chococlate-cake-ever...that-happens-to-be/step1/Ingredients/