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4 1/3 cups flour
1/2 cup cacao or cocoa
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 10 oz bag vegan chocolate
2 cups sugar
2 1/4 cups water
2 TBS Bob's Red Mill egg replacer
2/3 cup oil
1 tsp lecithin (approx)
1 tsp vanilla (optional)
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Preheat oven to 350o F
Sift and combine the dry ingredients together, and set aside.
Mix the oil and lecithin together in a small glass or dish, and set it aside.
Mix the egg replacer and water together in a different small glass and set aside. Use a whisk or a fork to help break apart any clumps. This should sit for a few minutes for the egg replacer to thicken.
Mix all the wet ingredients together. Then, mix in the dry ingredients into the wet ingredient. The batter combines easier if you add in about 1/3 of the dry ingredients at a time to the wet ingredients.
Pour batter into a greased 13x9 pan, and bake for about 40-45 minutes.
A tooth pick will come out clean when they are done, unless it hits a bunch of melted chocolate chips. The center of the cake will spring back when lightly pressed as an alternate way to check.