This recipe is adapted from Peter Berley's The Modern Vegetarian, and it works like a charm.
1/2 cup canola oil
1/2 cup maple syrup (or agave nectar)
1/4 cup vanilla soy milk
1/2 Tbsp vanilla extract
1/2 cup sweetened hot cocoa mix (I use Ghiradelli)
1 cup unbleached or pastry flour
1 tsp baking powder
3/4 tsp sea salt
1/2 cup chocolate chips
Preheat the oven to 350. Grease a medium baking dish (I find Earth Balance works well).
Combine the canola oil, maple syrup, soy milk and vanilla, mixing until creamy. In a different bowl, sift together the cocoa, flour, baking powder and salt.
Add the dry ingredients to the wet ingredients. Stir very gently just until combined. Fold in the chocolate chips. Spread the batter in the greased dish and bake for 30 minutes, or until a knife inserted in the center comes out clean.
