Chocolate Cake

If you're looking for an easy, delicious, moist, chocolate cake, look no further. If you're searching for one that has no eggs or dairy in it, and still tastes absolutely amazing...then you really need to stop looking! Because this fits the bill on all accounts in the most pleasing, chocolatey manner possible. Especially amazing topped with Coconut Pecan Frosting. I like that it makes really thick cake layers, because it seems that most vegan cake recipes I have come across, the layers are so thin it's like frosting a few pancakes! This is from vegweb. My cake came out so slanted because my oven is slanted!

Ingredients:
3 c. flour (whole wheat pastry is ok, but not regular whole wheat)
2 c. sugar
8 T cocoa
2 t. baking soda
1 t. salt
2 c. water
3/4 c. vegetable or coconut oil
2 T vinegar
2 t. vanilla

Directions:
Preheat oven to 350. Mix dry ingredients together. Then add wet ingredients, and mix until there are no more lumps. Pour into a greased 9 x 13 pan and bake for 40 minutes. If using two round 9 inch cake tins, bake for 30 - 35 minutes. Cool for 10 - 15 minutes in pan, then invert onto wire rack and let cool completely before frosting.