Easy Vegan Chocolate Cake

This cake is great.  It's been a hit with everyone regardless of diet.  My 1 year old son loves it.  In fact, I made it 3 times for the 3 different birthday celebrations we had for him when he turned 1.
I use whole wheat spelt flour instead, sunflower oil and all organic ingredients.  For a nice presentation bake it in two 10 inch round pans.  It takes about 35 minutes to bake, or longer if you don't want it as moist.   I always test for doneness by inserting a toothpick in the center.  If it comes out clean, it's down if it's comes out with chocolate on it it needs to cook longer.  Even when the cake is done to perfection I have noticed that the bottom of the cake can be very moist which results in it sticking to the pan-it's probably the result of using spelt flour.  I haven't tried decreasing the liquid though in the recipe because I love that this cake is so moist.  So, I just let the pans cool, then run a knife along the edge of the cake several times.  Turn the pan upside down on a clean dry cutting board and pat the pan several times.  This will help get everything unstuck.  I just take out what sticks and pat it back into shape on the cake.  If I had some baking parchment paper I would use it to line the pans so it would make for getting the cake out easier and cleaner.  IMPORTANT: I make sure that the "rough" side is top up on the bottom layer and down on the top layer so it doesn't affect the look of the cake or the ease of icing.  Using a clean dry cutting board and the original back side of the cake pan can help with flipping the cake around. 
FOR ICING: I use powder sugar, with Spectrum Organic Vegetable (Palm Oil) Shortening, vanilla, water and either cocoa for chocolate icing or India Tree Natural Dye for colorful icing (see my photo).  Again it's important to use organic ingredients.  I'm not one for measuring, I add ingredients to suit my tastes etc. so maybe for this cake recipe about a double batch of icing:  about 1 1/4-1 3/4 cup shortening to 1 1/2 lbs-2 lbs of powdered sugar, a couple tsps of vanilla, several Tbls of cocoa (omit the cocoa if you are using the dye), several Tbls. of water (a little less water if you are using the dye).  I can try to pay attention to portions next time and repost. Making icing is easy though because you can taste as you go along!  If you like a more solid icing = use more shortening, less liquid, sweeter icing=more powdered sugar.... you get the idea.  Also, icing does set up when it's dry so keep that in mind.
I put icing between the two layers.  Then after adding the top layer I ice the whole cake.  It's also a good idea to ice the top layer 2x especially if you are using white or a light color of icing because the cake is a dark color i.e. chocolate.  Then decorate cake as you desire. 
Instead of the icing above I've also used Cool Whip (vegan version), and sprinkled toasted coconut on top with dark chocolate almonds.  Also Cherries and Cool Whip as the filling and Cool Whip on top aka Black Forest version.  The possibilities are endless.
Bon appetite!