It was V’s mom’s birthday at the end of April. We celebrated by visiting V’s sister and playing with her dog’s puppies:

And then we ate some chocolate cake. That’s right! Birthday, puppies and chocolate…sickening, really!! 😉

This chocolate cake recipe is the one that I can barely read anymore because I’ve made it so often that the page is spattered with grease and batter. It’s incredibly easy to make and it always comes out moist and delicious! And it’s vegan, which is an added perk, but no non-vegan will ever know!!

Vegan Chocolate Cake

3 cups all-purpose flour
6 tblsp. unsweetened cocoa powder
2 tsp. baking soda
a pinch of salt

2 cups water
2 cups sugar
1/2 cup of your favorite vegetable oil (not olive! But canola, safflower or grapeseed work well)
2 tblsp. white vinegar
1 tsp. vanilla extract

Pre-heat the oven to 350 degrees.
Grease two 9-inch round cake pans and line the bottoms with parchment.
In one bowl, combine all dry ingredients except for the sugar. In another bowl, whisk together the wet ingredients  and sugar. Pour the dry ingredients over the wet and whisk together until all lumps disappear.
Pour evenly into both pans and bake 30-40 minutes or until a skewer comes out clean!

After they cool, level the tops of the cakes with a bread knife. Fill with whatever frosting you fancy (such as this delicious buttercream)!