Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 24 cupcakes or 1 layer cake
- 2 cups whole wheat pastry flour
- 1 cup white flour
- 2/3 cup cocoa
- 1 cup white sugar
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 cup canola oil
- 2 cups milk substitute
- 1/4 cup distilled white vinegar
- 1 cup chocolate chips
Preheat oven to 350 degrees.
Grease two 9-inch round cake pans, or line cupcake pans for 2 dozen cupcakes.
Whisk together dry ingredients. Gently whisk in wet ingredients (oil, milk, and vinegar) until the flour is completely moistened. Do not overmix.
Pour or spoon batter into prepared pans. If making cupcakes, fill tins about 2/3 of the way full. Sprinkle chocolate chips on top of batter.
Bake at 350 degrees until toothpick comes out clean. Cupcakes bake for 12-15 minutes, cake layers about 25 minutes.
Cool in pan for 10 minutes, then gently transfer to cooling rack and cool completely before frosting, if desired.