Chocolate Cake with Chocolate Frosting

Chocolate Cake

Ingredients
1 1/2 cups unbleached all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/3 cup canola oil
1 tablespoon white distilled vinegar
1 cup cold water*

*1 can tart cherries; I save the liquid (not the ready-made pie filling kind), then add usually just a little bit more water to make a full cup.

Preheat the oven to 350F. Lightly oil a bundt pan, 9 inch springform pan, or muffin tins.
 

Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl until thoroughly combined. 

Create a well in the center of the dry ingredients and add the vanilla, oil, vinegar, and water* (*delicious cherry juice). Mix until just combined. (Fold in cherries.) Pour into your prepared pan and bake in the preheated oven for 30 minutes until a toothpick inserted into center comes out clean. If making cupcakes, check for doneness after 15 minutes.
 

Cool on a wire rack. To remove cake from the pan, run a sharp knife around the inside of the pan to loosen the cake. Cool completely before frosting.

Chocolate Frosting

1/2 cup nondairy butter, softened
3 cups confectioners sugar, sifted*
(*I never do this and I haven’t died so)
1/3 cup unsweetened cocoa powder, sifted*
1 teaspoon vanilla extract
3 to 4 tablespoons water or nondairy milk, or more as needed*
(*I’ve never needed more)

With an electric hand mixer, cream the butter until smooth. With mixer on low speed, add the confectioners sugar (like a cup at a time, not all at once unless you WANT to look like a powdered doughnut) and cream for about 2 minutes. Add the cocoa, vanilla, and milk and turn the mixer to high speed once all the ingredients are relatively well combined. Beat on high speed until the frosting is light and fluffy, about 3 minutes. Add 1 to 2 tablespoons more milk if it’s too dry.