Ingredients
The following ingredients have 4 Servings
- 285 g (2 ⅓ cups) plain (all-purpose) flour
- 15 g (1 ½ packed Tablespoons) cornflour (cornstarch)
- 1 ½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon salt
- 180 ml (¾ cup) unsweetened non-dairy milk (I use soy)
- 90 g (6 Tablespoons) unsweetened non-dairy yogurt (I use the Coconut Collaborative)
- 90 ml (6 Tablespoons) neutral flavoured oil (I use sunflower)
- 90 g (6 Tablespoons) vegan block butter (I use Naturli Vegan Block) (melted)
- 200 g (1 cup) caster or granulated sugar
- 2 teaspoons vanilla extract
- 1 ½ teaspoons vinegar
- 200 g (1 ¼ cups) chocolate chips (plus a few extra for scattering if desired)
- 1 Tablespoon plain (all-purpose) flour
Instruction
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease a 23cm/9in square cake tin and line it with baking parchment.
- Sift together the plain flour, cornflour, baking powder, bicarbonate of soda and salt in a large bowl.
- In a large jug, whisk together the non-dairy milk, non-dairy yogurt, melted vegan butter, oil, sugar, vinegar and vanilla extract until they are very well combined.
- Toss the chocolate chips with the tablespoon of flour until they are well coated.
- Pour the wet ingredients into the dry and whisk until no dry lumps remain but do not over-beat the batter. Gently fold in the chocolate chips.
- Pour the batter into the prepared tin and spread it level. Scatter over a few extra chocolate chips if you like.
- Bake for about 30 minutes until the cake is firm to the touch and a skewer inserted into the centre (avoiding any chocolate chips) comes out clean.
- Leave to cool in the tin for about 20 minutes then carefully turn out onto a wire rack and leave to cool completely.
