Great for birthdays. This recipe makes a wonderful, moist cake or cupcakes. It will become your basic go-to. Make two complete recipes if making a two or three-layer cake. Do not just double the recipe. Use any icing from a chocolate, peanut butter and chocolate or vanilla butter cream but it is also delicious plain.  

• 1 cup unsweetened almond milk 
• 2 teaspoons apple cider vinegar 
• 2 cups all-purpose flour
• 1 cup sugar
• ½ cup brown sugar
• 1 teaspoons baking soda 
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup cocoa plus 2 tablespoons
• 1 container plain soy or coconut milk yogurt
• ½ cup canola oil
• 2 teaspoons vanilla

Preheat oven to 375°F (190°C). Spray cake pan or muffin pans with canola cooking spray. This recipe makes one 9”×9” pan; one 8”-9” round pan; one Bundt pan; or 8-10 cupcakes.  Mix almond milk with vinegar and set aside. In a separate bowl, mix dry ingredients, combining flour, white and brown sugars, baking soda, salt, baking powder and cocoa. In a second bowl, mix the milk mixture with the yogurt, oil and vanilla. Combine the milk/yogurt mixture with dry ingredients, mixing by hand, but do not over mix.  Spoon into desired pan for 30-35 minutes or until toothpick comes out clean when inserted in the middle of cake. Cool completely before icing with Coconut Butter Icing, next page.