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Title: Mexican Chocolate Bundt Cake

3 C all purpose flour
1 1/2 C granulated sugar
1 t salt
2 t baking soda
1/2 C unsweetened cocoa powder
1 T vanilla extract
2/3 C canola oil
2 T white distilled vinegar
1 C cold water
1/2 t cayenne
1/2 t chili powder

Preheat the oven to 350° F. Lightly oil a Bundt pan. (Can also use cake pans or muffin tins.)

Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl until thoroughly combined. Create a well in the center of the dry ingredients, and add the vanilla, oil, vinegar, and water. Mix until just combined. Pour into the prepared pan and bake for 30 minutes, until a toothpick comes out clean.

Dust with confectioner's sugar and top with fresh raspberries if you have them.

From Joy of Vegan Baking
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