2 cups flour (unsifted all purpose works fine)
1/3 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/3 teaspoon salt
1 cup nondairy milk (I use soy)
2/3 cup canola oil (1/2 cup for a lighter version)
2 teaspoons vanilla or 1 teaspoon orange or raspberry extract
1 cup orange juice (the fresher and pulpier, the better)
1. Preheat oven to 350 degrees F, grease, and flour a 12 cup Bundt pan. In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt.
2. Make a well in the center of the dry ingredients and pour in milk, oil, and flavoring. Add orange juice and blend well.
3. Pour into prepared pan and bake for 50-60 minutes, or until a knife comes out clean. Let cool in pan for 10 minutes and then invert onto cake stand.
Do not serve for at least 3 hours or the next day! It is not nearly as good fresh from the oven. This cake is rich but not heavy and does not have that sugary ‘vegan baked good’ aftertaste. I call it French chocolate cake because it tastes very similar to a buche de Noel I made many years back with 6 eggs and 2 sticks of butter.
It needs no frosting, but you can melt a few chocolate chips with a little oil and pour it over the top, dust it with confectioners sugar, or melt a little raspberry jam on the top.