1 1/2 to 1 3/4 cups vanilla nondairy milk (I use soy)
2 teaspoons white vinegar
2 1/2 cups flour
2 cups sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup canola oil
2 1/2 tablespoons vegan yogurt (I use soy)
2 ounces red food coloring
3 teaspoons vanilla Frosting:
1 cup vegan margarine, softened (I use Earth Balance)
1 cup vegan cream cheese (I used Tofutti)
2 teaspoons vanilla
1. To make the cake, preheat oven to 350 degrees Fahrenheit. Lightly grease and flour two 9" round cake pans. In a medium mixing bowl, combine milk and vinegar. Let curdle for 5 minutes. In a large mixing bowl, sift together all dry ingredients.
2. Add remaining wet ingredients to the milk mixture. Whisk together until combined, then add to the dry ingredients. Mix until there are no lumps and the color is consistent throughout.
3. Pour equal amounts of the batter into each cake pan. Bake for 30 to 35 minutes, or until tests done. Let cool.
4. To make the frosting, combine margarine, vegan cream cheese, and vanilla in a bowl. Mix until well combined. Frost cooled cake.
Source of recipe: I saw this recipe on the net somewhere, and I modified it after I made it once.