• Prep Time 20 minutes
  • Baking Time 65 minutes
  • Makes 12 servings
  • Freezing Excellent

Ready.
Set.
Make.

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Ingredients

  • Cake:
  • 2 3/4 cups Robin Hood® Best for Cake and Pastry Flour
  • 2 1/4 cups sugar
  • 1 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup Crisco® Canola or Vegetable Oil
  • 1 tbsp vanilla
  • 2 tbsp apple cider vinegar
  • 2 2/3 cups unsweetened vegan milk
  • Chocolate Icing:
  • 1/2 cup Crisco® All Vegetable Shortening
  • 1/2 cup cocoa
  • 2 cups icing sugar, plus additional if necessary
  • 1/4 cup unsweetened vegan milk

Serving Size: 12 servings

Directions

Serving Size: 12 servings

  • Cake:
  • Preheat oven to 350°F (180°C). Grease a 10 cup (2.5 L) Bundt pan.
  • Combine dry ingredients in large bowl of electric mixer. Add liquid ingredients and mix until just combined. Pour into prepared pan. Bake in preheated oven 60-65 minutes or until toothpick inserted in centre comes out clean. Cool on wire rack for 10 minutes, then remove from pan. Cool.
  • Icing:
  • Beat ingredients together in electric mixer on low speed until incorporated and then on high, adding additional icing sugar if necessary to achieve desired consistency. Spread on cooled cake.

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