Pour the wet ingredients into the dry and whisk until the batter is smooth.
Pour the batter into the prepared pan. Bang the pan on the counter to pop some of the air bubbles.
Bake for 24 to 28minutes or a toothpick inserted into the center is clean or has only a few crumbs clinging.
Cool for 5-10 minutes or so and turn out of the pan onto a baking rack to cool.
When the cake is completely cool, ice with frost with any favorite icing. I glazed the cake with chocolate ganache. You can serve the cake simply dusted with confectioners’ sugar and a scoop of a vegan ice cream on the side isn't a bad idea.