Chocolate cake is an open canvas with endless topping options. Whatever you have lying around, it will be perfect here.
INGREDIENTS
1/4 cup unbleached all-purpose flour
3 tablespoons evaporated cane sugar
2-1/2 tablespoons unsweetened baking cocoa powder, sifted
1/4 teaspoon baking soda
1/4 cup plus 1 tablespoon non-dairy milk of choice
1 tablespoon plus 1 teaspoon mild vegetable oil
1/4 teaspoon vanilla extract
1 tablespoon chopped non-dairy semisweet chocolate chips
Topping of your choice: jam, a dollop of Coconut Cream (page 82), fresh fruit…
Makes 2 cakes
DIRECTIONS
Preheat the oven to 350°F. Lightly grease and flour 2 half-pint canning jars and place on a rimmed baking sheet.
In a small bowl, whisk together the flour, sugar, cocoa powder, and baking soda. Make a small well in the middle of the dry mixture and add the milk, oil, and vanilla. Mix until just combined then gently add the chocolate chips.
Divide between the 2 prepared jars and bake for 10 to 14 minutes, until a toothpick inserted into a cake comes out clean. Let cool on a wire rack for at least 20 minutes before topping and serving.