Vegan Chocolate Cake

Although I eschewed eating the flesh of land animals for 15 years, I was never, ever vegan (couldn't give up ice cream). Quite by accident, though, I have a recipe for a chocolate cake that I can easily make vegan by using margarine instead of butter. I think I started making this cake the year I moved to NYC, and I didn't have a well-stocked kitchen or proper equipment--it's super easy. Just mix the dry ingredients, mix the wet ingredients, and add the wet to the dry.

I'm posting this in honor of Miles H., one of my several vegan friends.

Ingredients:

Dry:
3 C. Flour
2 tsp. Baking soda
1 tsp. Salt
6 T. Cocoa
1 C. Sugar

Wet:
10 T. Margarine, melted
2 tsp. Vinegar
2 C. Warm water

Garnish:
Powdered sugar

Method:

Combine the dry ingredients in a large bowl. Combine the wet ingredients in a different bowl. Add the wet to the dry, stirring until smooth (the vinegar and baking soda are what make this cake cake-like instead of eggs). Pour the batter into an ungreased 9 x 13 baking dish and bake 30 - 35 minutes at 350 degrees.

Let it cool, then sprinkle with powered sugar to serve.