1 cup sugar, I used raw sugar, similar to turbinado)
1 cup light brown sugar
1 3/4 cup whole wheat pastry flour
3/4 cup cocoa powder
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
Egg replacer for 2 eggs- I used 3 teaspoon of "Ener-G" egg substitute mixed with 2 teaspoon
1 cup soy milk
1/4 cup vegan margarine/ butter substitute, melted
1/4 cup canola oil
2 teaspoons vanilla
1 cup boiling water
Prepare a 9 inch spring form pan by lightly oiling and flouring it. Set oven to 350 degrees Fahrenheit.
In a large bowl combine first 6 ingredients, and sift together. Set aside.
In a smaller bowl, add melted butter substitute, oil, vanilla, and soy milk. Whisk to combine. Add Egg replacer mixture to wet ingredients, and whisk to incorporate.
Add wet mixture gradually to the dry flour mixture, and mix well. Add the 1 cup of boiling water after mixing all ingredients. The batter will be thin.
Pour into prepared pan and bake for about 35-40 minutes, or until the cake springs back when lightly pressed.
When cooled, remove from pan, and dust with powered sugar, or favorite frosting. This cake has a fudgy-brownie-like texture, and needs little adornment.