Preheat oven to 350 degrees. Line 2 8-inch round
cake pans with parchment paper. Lightly spray with
non stick cooking spray and set aside.
In a large bowl, whip oil and sugar together. Stir
in vanilla. In a measuring cup, stir almond milk
and vinegar together. Set aside to curdle. In a
different bowl, stir all dry ingredients together
until evenly mixed. Alternate mixing in wet and
dry ingredients to the batter starting and ending
with dry.
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Pour evenly into prepared pans and bake 20 minutes
or until toothpick comes out with a few moist
crumbs after being inserted. Cool 15 minutes, then
remove cakes from warm pans to cooling rack. Cool
completely.
After cakes are cooled, make a batch of chocolate
frosting. Be sure to whip it well, scrape the
sides well and use room temperature butter.
To assemble, stack baked cakes one on top of the
other, filling with frosting. Using remaining
frosting, cover the entire outside and top of the
cake. Cover the edges with mini chocolate chips
and serve.
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