Mini cake and vegan too
Vegan Chocolate Cake (from the Joy of cooking)
1 1/2 C. Bobs Red Mill 1-to-1 Gluten Free Flour
1 C. Sugar
6 Tbsp. Unsweetened Cocoa (I used Hershey's)
1 tsp. Baking Soda
a pinch of salt
1 C. Cold Water
1/4 C. Vegetable oil (I used cocoanut)
1 Tbsp. White Vinegar
2 tsp. Vanilla
Preheat oven to 350. Mix all the dry ingredients in a bowl. Mix all wet ingredients in a bowl. Using an electric mixer slowly add the dry ingredients to the wet. Mix until well blended. Grease and flour (I used almond flour) an 8" square pan. Pour in the batter. Bake for 30 minutes or until an inserted toothpick comes out clean.
Chocolate Frosting (From the Domino Sugar website)
1 Box Confectioner's Sugar
8 Tbsp. Vegan Butter Substitute (I used Earth's Balance)
3-4 Tbsp. milk (I used almond/cocoanut blend milk)
1/4 C. Cocoa Powder
a dash of vanilla
Let the Vegan butter get soft. Mix all ingredients together with the milk 1 Tbsp at at time using an electric mixer. Once the cake is cool you can frost it.
Note: I cut the cake recipe in half and the frosting in a quarter to frost the top and middle of my mini cake. I made this for a friend's birthday. Even though my friend nor I nor my daughter are vegan, I chose these recipes because they were easy to cut down in measurements.