Vegan Chocolate Cake with Maple “Butter” Icing

I used to be a vegetarian and I was a vegan for a short time. I don’t find myself eating as much meat now since the little hummingbird doesn’t like it. Sometimes though you just need In N’ Out or 5 guys. That totally sounds like a porno or is that just me?

If you haven’t checked out my new blog then it’s The Good Food Diaries. The plan was and still is to write about healthier living but I’ve been thinking of having it be more of a challenge to get from microwave queen to an actual cook. Or I’m just thinking crazy thoughts because of the fumes from the oven cleaning spray. That is if I actually cleaned my oven just now.

Anyway, this cake is eggless and it’s so much better than the box cakes. Trust me, I never thought I’d say that. A crispy layer forms on the top of the cake and it is oh so good!

INGREDIENTS:
2 cups turbinado sugar
3 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
2 cups water
1 cup canola oil
2 Tablespoons distilled white vinegar
1 teaspoon vanilla extract

DIRECTIONS:

Preheat oven to 350.

In a large bowl mix dry ingredients

Add wet ingredients. Beat by hand until smooth. Have your little hummingbird stir and sneak a taste.

Pour into 9×13 pan. Bake for about 40 minutes

Voila!

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I made the mistake of adding the pecans and then spreading it on the cake. Oops, it wasn’t a pretty sight. Add the chopped pecans on top of the cake after it has been frosted.

* I’ve tried to accurately change ingredients for the cake but if you see that I overlooked something, please leave the proper food choice correction for Vegans in the comment section. Thanks!