Categories: Cakes, Desserts, Vegetarian 
      Yield: 8 servings 
  
           Karen Mintzias 
      2 c  Self-rising flour 
           -(pref. 85% whole-wheat) 
    1/4 c  Cocoa powder 
      3 ts Baking powder 
  1 1/3 c  Vanilla sugar 
           -OR- Superfine sugar 
      9 tb Sunflower oil 
  1 1/2 c  Water 
           Vegan margarine 
           -for greasing 
 
--------------------------------TO DECORATE-------------------------------- 
      1    Qty. Chocolate Fudge Icing 
           -OR- Chocolate Buttercream 
           Dark chocolate 
           -coarsely grated 
           Confectioners' sugar 
 
-------------------------VEGAN LEMON CAKE VARIATION------------------------- 
    1/2 c  -additional flour 
      2 tb -Lemon juice 
      1    -Lemon, rind grated 
  
  Preheat the oven to 325 F.  Grease two 8- to 8-1/2-inch shallow cake pans 
  and line the base of each with a circle of greased wax paper. 
   
  Sift the flour, cocoa powder and baking powder into a bowl.  Add the sugar, 
  oil and water.  Mix well to a batter-like consistency.  Pour the mixture 
  into the prepared pans and bake for about 40 minutes, until the cakes 
  spring back to a light touch in the center. 
   
  Turn the cakes out onto a wire rack and strip off the wax paper. Allow to 
  cool completely. 
   
  Sandwich the cake together with half the fudge icing or chocolate 
  buttercream and coat the top with the rest.  Sprinkle on a little grated 
  chocolate and confectioners' sugar. 
   
  Variation: VEGAN LEMON CAKE: 
   
  Use the additional amount of flour and omit the cocoa powder. Replace 2 tb. 
  of the water with lemon juice and add the grated lemon rind. Sandwich the 
  cakes together and coat the top with lemon buttercream or fudge icing and 
  decorate the cake with yellow sugar decorations and leaves cut from 
  angelica. 
   
  Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 
  0-394-57123-1 Typed for you by Karen Mintzias