This is probably one of the most delicious Vegan cakes I've ever eaten. It is chocolaty, rich and dense. It's a big cake and a small piece goes a long way. I indicated a 35 minute baking time because I made the two 8 inch layers. But as you can see the baking times vary depending on the type of cake you make.
Preheat oven to 350'F. Prepare your baking pan(s). Make sure you grease them well and put parchment paper liners on the bottom of the pan. This cake will stick.
You can use a tube pan and if you do, make sure you bake the cake for 1 hour.
You can use a 9x13 inch rectangular pan, if you do bake for 45 minutes.
You can use 2 8 inch round pans. These take 30-35 minutes.
Remember not all ovens are the same, so it's good to check your cake with a long tooth pick after the baking time is up to make sure it's cooked through. Stick the tooth pick into the middle of the cake. If it comes out clean then it's done.
FOR THE CAKE:
Mix the dry ingredients in a bowl.
Mix the wet ingredients in a separate bowl.
Mix the dry and wet ingredients together until smooth.
Put the batter into the prepared pans and bake according to the above directions.
FOR THE CREAM CHEESE ICING:
In a deep narrow bowl, beat the cream cheese, margarine, vanilla and sea salt to form a creamy mixture.
Add the powdered sugar to the creamy mixture until the desired consistency is achieved. It's up to you how thick or thin you want this icing.
Once the cake(s) are totally cooled ice and refrigerate to let it set up.
Cut yourself a big slice and enjoy with your favourite beverage.