Vegan Chocolate Cake

Standard

3 C flour. 

Yes, I know, not GF, BUT, Randy’s dad mills his own flour.  It is called Heritage Mills.  The wheat is organic from a farm just up the hill from his mill.  Many with celiac or gluten sensitivity have reported that they had little to no reactions when using this flour.

http://www.natural-pain-relief-guide.com/heritagemills.html

2 C sugar.  I used coconut.

6 T cocoa powder or carob

2 t baking soda

1 t salt

2 C water

3/4 veg oil.  Again, I used coconut.

2 T vinegar

2 t vanilla.

Mix together and toss in the oven for about 30 mins at 350.  My cake last night was done in 20 mins so just be sure to check depending on your oven.

FROSTING:

1/2 C sugar

1/4 C cocoa/carob

1/4 C almond or coconut milk

3 T veg oil.  Used coconut oil here again

1/2 – 1 C powdered sugar

dash of salt

1/2 t vanilla

In a saucepan mix sugar and cocoa powder.

Stir in milk, oil and salt

Heat to boiling and let boil for 3 minutes, stirring occasionally.

Let cool, THEN add vanilla and icing sugar until desired consistency.

ENJOY!

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