The recipe for this cake is from "The Joy of Vegan Baking" by Colleen Patrick-Goudreau. Its a great book and a good starting point if you are just venturing into vegan baking.
1 1/2 cups all-purpose flour (I used a combination of whole-wheat pastry and all-purpose flour)
3/4 cup sugar
1/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
1/3 cup canola oil
1 cup cold water
1 tbsp white distilled vinegar
1 tsp vanilla extract
Preheat oven to 350 F. Prepare a 9 "cake pan by greasing it and spreading about a tsp of flour on the bottom and sides of the pan. In a medium-sized mixing bowl, add all the dry ingredients (flour, sugar, cocoa, soda, salt) and mix well with a whisk to combine. Make a well in the center. Add the wet ingredients. Mix until just combined. Pour batter into pan and bake for about 30 min. OR until the cake smells done (after baking a few cakes, this part will come easily to you). Check for doneness by inserting a toothpick/fork in the center. If the toothpick is dry, then your cake is done. After cake is done, set aside to cool in pan for 30 min., then transfer to the dish/platter on which you want to serve it.
1 16 oz. package silken tofu, drained
1/2 cup unsweetened cocoa powder
1/2 cup maple syrup/other liquid sweetener
1/4 cup non-dairy milk
2 tsp vanilla extract
Combine all ingredients in a blender/food processor and process until smooth. Transfer to a bowl, cover and refrigerate until well-chilled.
However, today, I didn't have silken tofu at home, so I tried this frosting recipe. I have to say, in all honesty, I wasn't pleased. It was way too sweet for my taste and the texture was not to my liking either. Try the maple chocolate frosting. You won't be disappointed.