The perfect ending to a lightened-up family dinner. This cake is my absolute favorite dessert and is incredibly simple to prepare. 1 cup cake flour
1 cup soy milk
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1/3 cup Hershey’s Special Dark cocoa powder
1/2 cup dark-chocolate chips
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup canola oil
3/4 cup sugar
Preheat oven to 350°. Spray two 8-inch cake rounds with nonstick spray and set aside. In a small bowl combine soy milk, vanilla extract, and apple cider vinegar, and set aside for 5 minutes to let curdle. Add sugar and oil and mix well.
In another bowl, sift together flour, salt, baking powder, baking soda, and cocoa powder. Add the wet ingredients to the dry ones and fold in the chocolate chips.
Pour batter into prepared pans and bake for about 20 minutes, or until a toothpick inserted into the cakes comes out clean. Once cool, smother with your favorite vegan frosting and consume.
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