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Double Chocolate Wacky Cake - egg free, dairy free

egg free and dairy free chocolate cake with chocolate chips
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Ingredients
  

  • 1½ cups unbleached all purpose flour
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder nestle is preferred
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 cup filtered water
  • 1/3 cup avocado oil
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips (or mini chips) dairy free

Instructions
 

  • Preheat oven to 350℉, lightly grease baking pans and set aside.
  • In a large mixing bowl, combine and whisk flour, sugar cocoa powder, baking soda and salt
  • To the dry ingredients, add the water, oil, vinegar, and vanilla. Mix with spoon until batter comes together.
  • Stir in chocolate chips gently
  • If making three 6x.75 inch pans, weigh batter, then evenly divide by 3 (or just eyeball it.) Pans will be filled 3/4 way full. If using an 8x8 pan or making cupcakes then pour in evenly.
  • For the 6 inch round pans, bake for 20-25 minutes, just until set, when toothpick comes out clean and tops spring back when lightly tapped.
  • Cool while still in pans, remove and frost when cakes have cooled completely.

Notes

*Option to use dairy free chocolate chips to keep with the theme of this cake being vegan/dairy free. However if that is not a priority, use whichever chocolate chips you prefer.
Frosting recipe can be found under ‘Easy Chocolate frosting for small cakes…’