1 ¼ c whole-wheat pastry flour
¾ cup sugar
½ c cocoa powder
¼ t salt
1 t baking soda
¼ c coconut, canola or olive oil+ 1 T for greasing pans
½ c dark chocolate chips
1 c water
1 t vanilla extract
1 t vinegar
8” cake pan. large bowl. rubber spatula. whisk. measuring spoons and cups. sharp knife. cutting board.
pre-heat oven to 400.
using 1 T oil, grease baking pan and set aside. combine all dry ingredients in the large bowl. chop chocolate chips into smaller pieces then add to dry ingredients.
mix together with whisk. add wet ingredients to the dry ingredients: oil, water, vanilla extract, and vinegar. gently mix batter. pour batter ¾ of the way up in each ramekin, muffin tin or cake pan.
bake for 16-30 minutes (depending on baking pan used). remove cake from the oven and let it rest for a few minutes before serving.
frost cake with choice of frosting.
cake may be stored in a sealed container in the fridge for 5 days.