Chocolate Soy Milk Cake -VEGAN

This is a song for the lonely...      When you're standing at the edge of nowhere,      There's only one way to go....      So your hearts got to go there...                                         Cher

So lonely was this cake... No one to eat it.And then I dressed it up and it was ready to party.That's why, they say...sometimes you've got to paint on the make up...
This lady was a simple VEGAN(Hence uninteresting) little cake.Made with homemade SOY MILK.Yup, soy milk,made at home with two, TWO things.Soy beans and water. Pure.
Well that's a separate you tube and blog post.Coming up after Diwali.So I had two cups of soy milk and decided to do a chocolate cake, vegan with this soy milk.I make another vegan chocolate cake with hot water and vinegar.Here, I swapped the hot water for soy milk.And the frosting is low fat, dairy free,soy whipped cream.Totally vegan.And hallowe'en sprinkles.That sweet sister had brought for me, and I never got around to using them.So now.As I got a wee bit batty...Simple, two bowls.And a silicone mold.This cake is good for a 9inch square tin. You can half the recipe for a smaller cake or bake in two 8 inch round cake tins and sandwich.I had this new silicone pie dish that I wanted to use....
So simple. No beater, just a balloon whisk.
For the 
Chocolate Soy Milk Cake -VEGAN
You need2 1/4 cups all purpose flour or maida1/2 cups cocoa ( I am still using the intense Malaysian Cocoa-so if you aren't,add 1/4 cup cocoa powder and reduce the same amount of flour)1 tsp bicarbonate of soda or baking soda2tsp baking powder1 3/4 cup granulated sugar 2 tbsp vanilla essence 1 cup neutral veg oil (I used Sundrop Rice bran oil)1 3/4 cup soy milk2 tsp vinegar 
Preheat the oven to 325F or175C.Spray or grease the silicone mold with oil. If you are using regular cake tins, grease, flour and line with baking paper.
In a large bowl, whisk together the dry ingredients.Since the soy milk was a little salty I skipped the salt.You can add a pinch of salt.
Whisk the wet stuff together and then pour  in the wet into the dry.Whisk together and pour into prepared tin.Make sure you pour only halfway as the cake will rise.Mine too rose and a wee bit came out. Vegan cakes never dome. They rise evenly, because of the chemical reaction with the soda bicarbonate and baking powder and vinegar. Considering there is nothing else here to produce the Carbon dioxide.
The batter is thick but pourable.This one spoon was taken out because I popped the bowl in the sink too early and sweet child never got to lick the batter of the mixing spoon.
Out of the oven when the wooden pick was clean and crumb free, approximately 45 minutes later, I allowed the cake to cool. I am a wee bit wary of silicone...so.Clean.
Next morning I trimmed the edges and slathered with the frosting.I never wanted plain white, so copper color Wilton food colouring,half in the piping bag and then white and a star nozzle.
And the cake is all dressed and ready to party.
I shared the calories with the neighbors who taught me to make soy milk . This family is vegetarian,avoiding dairy.And they loved it.So we've signed up for some classes post Diwali...

Till then...
Enjoy.
So what are you baking today???