Rich, chocolaty flavor; light, moist texture. What more could you ask for in a chocolate cake? Serve with chocolate mousse, whipped cream, your favorite frosting, berries, or all of the above. Yum!!

Prep time: 20 min. unfrosted. Bake time: 20-30 min.

Ingredients:

1½ cup sugar

½ cup soy yogurt

6 tablespoons aquafaba

¼ cup soy milk

¼ cup canola oil

2 teaspoons vanilla

1 cup coffee 

1½ cups flour

1¼ cups cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 cup chocolate chips (optional but delicious!)

1. Preheat the oven to 350 and grease two 9-inch round cake pans or line 24 muffin tins with cupcake liners.
2. Combine the sugar, yogurt, aquafaba, soy milk, canola oil, and vanilla in a bowl and mix with an electric mixer or vigorously with a hand whisk.
3. Mix in the coffee.
4. In a separate bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt.
5. Using a whisk or electric mixer on low, mix the dry ingredients into the wet ingredients, then fold in the chocolate chips if you are using them.
6. Split the batter about equally between the two cake pans or fill the cupcake tins ¾ full.
7. Bake your cakes 30 minutes or cupcakes 20 minutes, until a toothpick inserted comes out almost clean.
8. Remove from the tin and place on a cooling rack.