By Frances
This is from The Complete Vegan Kitchen by Jannequin Bennett (Thomas Nelson, 2001). The foreword is an enlightening piece by Olympian Carl Lewis who attributes his athletic success to his vegan diet.
The cake turned out well, you'd never know it was dairy free.

3/4 c boiling water
1/2 c cocoa powder
1 Tbs instant coffee powder
1 c soy mayonnaise (but I made the substitute version combining a block of tofu, 2 tsp lime juice, 1 tsp lecithin, 1 Tbs vege oil, 1/2 tsp salt)
2 tsp vanilla extract
2 1/2 c flour
2 tsp baking soda
1 c sugar (I used less)

Choc icing:
1/3 c semisweet choc
8 Tbs vegan margarine
3 c icing sugar
2 Tbs soy milk
1 tsp vanilla extract
Melt chocolate and cool to room temperature. Beat rest of ingreds together until fluffy. Beat the cooled chocolate into the icing.

Preheat oven to 180C. Line 2 x 20cm sponge tins.
In a small bowl, whisk the boiling water into the cocoa powder and instant coffee. Allow to cool. Whisk the mayonnaise and vanilla into the cocoa mixture. Mix the flour, soda and sugar together. Add the cocoa mixture and 1/2 c cold water to dry ingreds and stir until blended with no lumps. Pour batter into the tins and bake for 25-30 mins.
Allow to cool in the pans then turn out. Trim the rounded tops of the cakes to they will be even. Spread half the icing on one cake, place the other on top then ice the top.