NH- I found this recipe online around Christmas time, one of my aunts is allergic to a lot. It was easy to make and she loved it.Ingredients
2 1/4 cups organic all-purpose flour
2 cups organic cane sugar
1 cup organic unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon organic vanilla extract
2/3 cup organic canola oil
2 teaspoons organic white vinegar
2 cups cold water
Preparation
Preheat the oven to 350°F. Butter and flour two 8- or 9-inch round cake pans, or place liners in 2 muffin pans for 24 cupcakes. Set aside.
In a large bowl, sift the dry ingredients together. Set aside.
In a medium bowl, mix the vanilla extract, oil, vinegar, and cold water.
Slowly whisk the wet ingredients into the dry ingredients, being careful not to overmix. The mixture will be quite wet, but this is okay.
Pour the batter into the prepared pans and bake until a tester inserted in the center comes out clean, about 30 minutes. For cupcakes, the baking time is 24 to 26 minutes.
Cool in pan for ten minutes, then invert onto wire rack to cool.
this is a frosting recipe I replaced the soy milk with almond milk, but you can also you use rice or goat milk.
INGREDIENTS
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine
3 1/2 cups powdered sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 cup plain soy milk or soy creamer
INSTRUCTIONS
Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy
. When he complains about all the birds in a few months, I can smile and say it's his fault this time
finally got myself a business card 
