Vegan Chocolate Cake

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Preheat the oven to 375 degrees.

In a small bowl mix the soy milk and vinegar, set aside to thicken. Whisk together the hot water and flaxseed mill, set aside.

In a large bowl, mash the banana and beat together with the sugar, vanilla and oil until smooth. Add the thickened soy milk and flaxseed mill, beat until smooth.

Sift the dry ingredients into the batter and gently stir until they are combine. DO NOT OVER MIX.

Grease two 9″ round pans or one 13×9″ baking dish with canola oil. Evenly pour the batter into the pans. Bake for 25-30 minutes or until a tooth pick comes out clean.

Finishing touches:

1 cup 100% real fruit jam
1/4 cup organic fair trade cocoa powder
3 cups Lover’s Combo (contains honey) or Date Food Granola

After the cake has cooled, heat the jam until it becomes liquidized. Beat in the cocoa powder until smooth, glaze the cake immediately. Coat the sides in granola and enjoy!

Chef's Note & Story

February is my birthday month and every year someone wants to make me a cake. I get the "you can't make a cake for yourself on your birthday!" schpeal from my friends and family. Well I assure you I can and it makes me happy because I know I can eat it and not feel deathly ill the next day. So for all you vegans out there, by choice or by force, this cake is for you! Luckily, two very special people in my life made it for me :)