Super Spiced Chocolate Cake

Not only is this maybe the easiest cake you ever made, it is completely vegan and has some surprising flavors to boot! Other than two unexpected spices you may need to begin to keep on hand from the bulk spices area of your specialty grocery, you likely have every one of these ingredients in your house any day of the week.  This is unlike any chocolate cake you have had before, and is super moist.  Feel free to add the icing or not based on the occasion, it is the kind of cake served with afternoon tea!

1 1/2 cup all purpose flour
1 cup sugar
2 TBSP cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cardamom
1 tsp ground fennel
1 tsp white wine vinegar
1/4 cup vegetable oil
1 cup warm water

For Icing:
1/2 cup powdered sugar
3 TBSP soy milk
1 1/2 oz dark chocolate, cut/shaved, etc

Preheat your oven to 350 degrees and oil up your cake round.  I used a bundt pan, but a smaller diameter cake pan will work even better to create a beautiful dome!

First, combine all your dry ingredients into a bowl and mix together.  In a separate bowl, mix your wet ingredients before combining all your wet and drys!  Mix well and pour into your prepared cake pan.  Bake for one hour.

Once complete, I will let it cook a bit until I can remove my cake from the pan.  If you are adding icing, over low heat combine your powdered sugar, soy milk, and chocolate until it has all melted and combined to something around the thickness of pancake batter.  You can add more soy milk to create that consistency.  Once smooth, pour over your cake, allow it to harden, and enjoy!!