Preheat the oven to 350°F. Grease and flour 2 9" round cake pans or 12cup bundt cake pan or line 2 12-cup muffin pan with liners.
In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt. Mix until combined.
Add egg replacer mixture (or whisked eggs), milk, vanilla extract and oil. Beat with a hand mixer for 2 minutes until well mixed. I whisked vigorously with a hand whisk for 3~4 minutes.
Add the boiling water and mix until combined. The batter will be thin.
Pour into the prepared pan or pans and bake for 30~35 minutes for the round cake pans, 35~40 minutes for the 9"x13" baking pan, 50~55 minutes-for the 12cup bundt cake pan and 22~25 minutes for the cupcakes.
Cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack. Cool completely before frosting.