This dessert is definitely not fat free, BUT for a once a year special occasion, it's a lovely treat.
2 cups organic all-purpose flour
1 tsp baking soda
1 1/2 tsps baking powder
1/2 tsp salt (optional)
1 cup unsweetened dark cocoa powder
2 T cornstarch
1 cup soft Earth Balance margarine
1 2/3 cup sugar (Way too much! I use only 3/4 cup sugar)
1 1/3 cups water
1 tsp vanilla
1/2 cup almond milk plus 2 T lemon juice
Preheat oven to 350. Lightly grease two 9-inch plans and coat each lightly with flour.
Combine dry ingredients in large bowl and set aside.
Mix almond milk and lemon juice and set that aside. (Milk will curdle.)
Cream the margarine and sugar till light and fluffly.
Beat in the almond milk, water, and vanilla.
Stir the dry ingredients into the wet ingredients just until mixed. Important not to overmix!
Spread the batter evenly in each pan.
Bake at 350 for 25-30 minutes.
Frost with your favorite frosting. Layer either raspberry preserves or some pureed frozen raspberries between the layers - so yummy.