Vegan Chocolate Cake

• 1 cup whole wheat flour
• 1 cup unbleached all-purpose flour
• 14 cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup soymilk
• 34 cup pure maple syrup
• 12 cup long grain brown rice
• 14 cup canola oil
• 1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees.
2. Oil two 8" round cake pans or 12 cupcake tins; set aside.
3. Whisk together dry ingredients in a large mixing bowl; set aside.
4. Combine wet ingredients in a blender container, and blend until very smooth.
5. Add wet ingredients to dry ingredients, and stir to combine.
6. Pour batter into prepared pans.
7. Bake 20 to 25 minutes for cakes, 15 to 20 minutes for cupcakes, until a toothpick inserted in the middle of the cake or cupcake emerges clean.
8. Cool slightly before turning onto a wire rack.
9. Top with fruit-only raspberry preserves, Easy Chocolate Glaze, or White Frosting.

whole wheat flour, flour, cocoa powder, baking soda, salt, soymilk, maple syrup, long grain brown rice, canola oil, vanilla

Taken from www.food.com/recipe/vegan-chocolate-cake-121804 (may not work)