The birthday cake and frosting went over so well last night that I thought I'd post the recipe here. That way you can make it, and I'll remember it!
Vegan Chocolate Cake
2 1/2 C. All-Purpose Flour
2 C. Sugar
2/3 C. Cocoa Powder
2 Tsp. Baking Soda
1 Tsp. Salt
2 C. Warm Water
2 Tsp. Vanilla Extract
2/3 C. Extra Virgin Olive Oil (Our Vegetable Oil of Choice in the House)
2 Tsp. Apple Cider Vinegar (White Vinegar Will Work As Well)
Replace 2 1/2 C. All-Purpose Flour with 2 1/2 C. Gluten-Free All-Purpose Flour Mix
Add 1 Tbsp. Ground Chia or Flax Seed
Preheat the oven to 350F. Grease and flour a 13" x 9" cake pan or two round layer cake pans. In a large mixing bowl, whisk all of the dry ingredients together. Add the wet ingredients and blend with a hand mixer until combined. The batter will be fairly thick. Pour the cake batter into the pan(s) and bake for 30 mins., or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Peanut Butter Frosting
1/2 C. Vegan Margarine
1 C. Creamy Peanut Butter
2 C. Vegan Confectioner's Sugar
1 Tsp. Vanilla Extract
Non-Dairy Milk As Needed
In a medium bowl, blend margarine, peanut butter and vanilla together until well combined. Slowly add all of the sugar. Pour almond milk in by teaspoons until the frosting reaches a spreadable consistency. Continue blending until the frosting is fluffy; about 3 minutes.