So the (mostly) vegan cake was deeelicious. The only downside was that I used regular sugar instead of a vegan type. Whatevs, baby steps to being totally vegan, baby steps.
It was ridiculously sweet so if you like things that are only subtly sweet, this cake is not for you. It's mostly the frosting that makes this cake so crazy sweet. Next time I make it I'm going to try a less sugary recipe.
Here's the recipe for the cake:
2C vegan sugar
6T Hershey's cocoa
2t baking soad
3/4 C vegetable oil or 3/4 unsweetened applesauce (next time I make it I'm trying it w/ applesauce)
2T white vinegar
2C cold water
Mix dry ingredients until they are well blended. Add wet ingredients to the dry mixture one at a time (don't blend them separately). Stir until smooth. Pour into greased and floured pan (can't emphasize enough how important it is to flour baking pans!) the pan can be either one 13x9 pan or two 8" or 9" round cake pans.
Bake in 350 degree oven 30-40 minutes until the skewer comes out clean. Cool completely before removing from pan or frosting.
It's very moist and very tasty. Next time I make it I'll probably just top it with a little vegan powdered sugar or maybe dust it with some cocoa powder. The only vegan vanilla frosting recipe I found got dreadful reviews. I might try a peanut butter one or maybe, if I were making it for someone else, a mint one. For the record, I hate mint. The only mint I like is wintergreen gum and wint-o-green lifesavers.
If you see the previous post, vegan sugar isn't some crazy new -angled product. It's things like Sugar in the Raw or Florida Crystals; sugar that hasn't been refined in a process that uses bone char.
In unrelated but still vegan food news: I discovered that almond milk, despite being made from a nut, is much lower in protein that soy milk and cow's milk. Oh well, I'll just have to be more conscientious about my protein intake. The more I read about soy and think about a family member who drank soy formula as a baby and all the health problems she's had and how soy might have contributed to them, I'm trying to avoid it as much as I can. It's not easy considering LOTS of things have soy protein in them. It's not AWFUL in small quantities but a lot of small quantities add up to a large quantity.
Tomorrow I'll be cleaning out the fridge and making do with leftovers for myself while I make a macaroni and (real) cheese bake for my Mom for dinner. I found a few really tasty sounding recipes to test out in the next few days.