INGREDIENTS
Oil for the pan
3/4 cup whole wheat pastry flour
3/4 cup unbleached white flour
1 cup natural granulated sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 safflower oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract

Frosting
1/2 cup vegan chocolate chips
1 heaping tablespoon peanut, cashew, or other nut butter
3 tablespoons rice milk

1. Preheat the oven to 300F degrees. Lightly oil a 9-inch round cake pan.

2. Combine the flours, sugar, cocoa, baking powder, baking soda, and salt in a mixing bowl. Stir until well combined.

3. Make a well in the center of the dry ingredients and pour one cup of warm water, the oil, vinegar, and vanilla. Stir well with a wooden spoon until the dry ingredients are moistened, then beat vigorously with a whisk until the batter is smooth.

4. Pour the batter into the prepared pan. Bake for 30 minutes just until a knife inserted tests clean.

5. Let the cake stand until just warm. At this point, make the frosting. Combine all the ingredients in a small bowl and microwave for 30 seconds, then stir together until smooth. Or, combine in the top of a double boiler, heating over boiling water until the chocolate is melted. Stir together until velvety smooth.

6. Immediately spread the frosting over the top of the cake, then let stand for 30 minutes or so. Cut into wedges to serve.

Makes one 9-inch round cake