I've had good luck with this recipe....

Deep Chocolate Vegan Cake

1 1/2 cups unbleached white flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1/2 cup vegetable oil (corn oil works well)

1 cup cold water or chilled brewed coffee

2 teaspoons pure vanilla extract

2 tablespoons cider vinegar

Chocolate raspberry glaze (recipe follows)

Preheat oven to 375 degrees. Generously oil an 8-inch square or round baking pan and dust with a little sifted cocoa, or line the bottom with parchment paper. In a medium bowl, sift together flour, cocoa, baking soda, salt and sugar. In another bowl, combine the oil, water or coffee, and vanilla. Pour the liquid ingredients into the dry ingredients and mix until well- blended and smooth. Add the vinegar and stir briefly. The baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter. Quickly pour the batter into the baking pan.
Bake for 25 to 30 minutes. Cake is done when a toothpick inserted in the center comes out dry. Transfer to a plate when cool and glaze.

Chocolate Raspberry Glaze:

In a double boiler or small, heavy saucepan over a medium flame, melt 1/3 cup raspberry jam with 1 1/2 cups chocolate chips and mix thoroughly. In another small saucepan mix 6 1/4 cups jam with 1 tablespoon water and warm over a low flame until the spread liquefies. Brush the water-fruit mixture over the top of cooled cake. Spread the chocolate mixture on top of that. Allow the glaze to cool before cutting the cake. Serves 8.

Moosewood Restaurant New Classics

I found this recipe in The Passionate Vegetarian a while back when looking for a recipe for a cake for a friend of my son who is a vegetarian. It is vegan, and he said it was the best cake he has ever had. He asked for the recipe and has made it several times since his party.

Here is one for a 9x13:
INGREDIENTS

* 3 cups all-purpose flour
* 2 cups white sugar
* 1 teaspoon salt
* 2 teaspoons baking soda
* 2/3 cup unsweetened cocoa powder
* 1/2 cup vegetable oil
* 2 tablespoons distilled white vinegar
* 2 teaspoons vanilla extract
* 2 cups cold water

DIRECTIONS

1. Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.
2. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.

I have also made it as a layer cake and a bundt cake. Just grease and flour the pan. Or grease and dust with cocoa powder. And mix the cake in a bowl as usual.

It sounds pretty close to Tracy's cake recipe but is sized for a 9 x 13 pan or two 8" layers.

Joanne

Oo-oo-ooh, I've got one!

Made this this year for a communal birthday party for two friends and me. One is a vegan, the other vegetarian -- everyone agreed this was the best cake we'd ever had. Very similar to jcrowley's.

The recipe's been around for ever, called "Wacky Cake"

INGREDIENTS:
1 1/2 cups unbleached all-purpose flour
1 cup sugar
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon vinegar
5 tablespoons vegetable oil
1 cup cold water
PREPARATION:
In a large mixing bowl, mix flour, sugar, cocoa, soda and salt.

Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened.

Pour into 8 x 8-inch pan. Bake at 350°F. oven for 25 to 30 minutes, or until it springs back when touched lightly.

just cuz I don't know for sure..Vegan= no animal product
Vegetarian=no meat ?????

Those recipes all sound good either way. LOL

Of course Tracey's appeals to me immensely because it's chocolate and RASPBERRY.