For the Cake:
2 1/4 cups flour
1 3/4 cups sugar
3/4 cup cocoa
1 1/2 tsp. baking powder
1 1/4 tsp. baking soda
1/2 tsp. salt
2 cups soy milk
1 tsp. vanilla
1/2 cup vegan mayonnaise (try Nayonaise)
1/2 cup applesauce
• Preheat the oven to 375°F. Spray 3 8-inch round pans with nonstick cooking spray and lay parchment paper on the bottoms.
• In a medium-size bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt.
• In a separate bowl, combine the soy milk, vanilla, “mayonnaise,” and applesauce until smooth.
• Slowly add to the dry mixture and stir to combine. Pour into the prepared pans and bake for 35 minutes, until a toothpick inserted into the center comes out clean. Cool before icing.
For the Creamy Chocolate Icing:
1 lb. confectioners’ sugar, sifted
1/2 cup margarine, softened
3 Tbsp. cocoa
1 tsp. vanilla
4 1/2 Tbsp. soy milk
• Using a hand mixer on medium speed, beat the ingredients together in a large mixing bowl until well blended.
To Assemble:
• Slice the rounded top portion off each cake, creating a level surface.
• Place 1 cake on a cake plate and frost the top. Place another cake on top and frost, then place the last cake on top.
• Frost the sides and top of the entire cake.
Makes 8 to 10 servings
