Vegan Chocolate Cake

6 tablespoon baking cocoa
3 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons salt
2 tablespoons vinegar
2/3 cup oil
2 teaspoons vanilla
2 cups water

Preheat oven to 350. Mix together oil and flour. Mix in the rest of the dry ingredients. Stir in vinegar and vanilla. Stir in the water a cup at a time. Pour into well-greased cake pans. Bake at 350 for 30-40 minutes, or until the middle of the cake is springy to the touch and the edges have pulled away from the pan. Immediately turn out and wrap with plastic wrap. This keeps the cake super moist. Let cool to room temperature before frosting.

German Chocolate Frosting

1 stick vegan margarine (1/2 cup)
3/4 cup sugar
1 1/2 cup shredded coconut
1 cup chopped pecans or hazelnuts
1/2 cup soymilk
1 teaspoon vanilla

Boil together all ingredients in a medium to large saucepan over medium-high heat for 12 minutes, stirring constantly with a wooden spoon. Pour then spread on cake while frosting is still warm. Let set up for a few minutes before serving (sets up faster if you cover it and place it in the fridge).

*recipe borrowed from www.vegweb.org