Vegan Chocolate Cake with Maple or Mocha Icing

This is a delicious, dark, moist cake that is totally egg and milk free! We've made this cake for Birthdays, Saying good bye parties, and just for fun. It's never around for very long!

Cocoa Devil's Food Cake

1 cup sugar
1/2 cup cocoa
1/2 cup rice milk

Combine the above ingredients in a small bowl, stir and set aside.

1/2 cup vegan margarine
1 cup sugar
2 egg equivalents (Ener-G egg replacement)
2 cups cake flour (2 cups less 4 tbsp regular flour)
1 tsp baking soda
1/2 tsp salt
1/2 rice milk
1 tsp vanilla

Cream sugar and margarine. Beat in cocoa mixture. Mix the dry ingredients in a separate bowl, including the dry portion of the egg replacement. Mix the wet ingredients, including the wet portion of the egg replacement, in another bowl. Add the dry ingredients in 3 parts to the creamed sugar, margarine, and cocoa mixture by alternating with the wet ingredients. Beat batter until smooth.

Grease a tube pan and sprinkle sugar over the bottom. Pour in the batter and bake the cake in a 350 degrees preheated oven for 1 hour.

You can also make cupcakes with this recipe. Pour the final batter into muffin cups and bake for 20 minutes at 375 degrees. Only fill the muffin cups 1/2 full (maximum) because they rise A LOT!

When the cake is cool, cover it with one of the following icings:

Quick Vegan Maple Icing

2 cups confectioners' sugar
1 tbsp vegan margarine
1/4 tsp salt
1/2 tsp vanilla
real maple syrup

Mix everything but the syrup in a bowl. Slowly add the maple syrup until the icing is a good consistency for spreading.

Vegan Mocha Icing

1 1/2 cups confectioners' sugar
2 tbsp cocoa
1/2 cup margarine
1/8 tsp salt
3 tbsp strong hot coffee
1 tsp vanilla

Beat the sugar, cocoa and margarine together until creamy. Add the salt and coffee. Beat for 2 minutes. When icing is cool add 1 tsp vanilla flavoring and let stand for 5 minutes. Beat well and then spread.