Ingredients

• 3 cups organic all-purpose flour
• 2 cups organic, unrefined sugar
• 1 1/2 cups organic cocoa
• 2 teaspoons aluminum-free Baking Powder
• 1 1/2 teaspoons Baking Soda
• 1/2 teaspoon salt
• 1/4 cup organic coconut oil
• 1/4 cup organic canola oil
• 1/4 cup non-hydrogenated vegetable shortening
• 1/2 cup prepared egg-replacer (Energie or Brand)
• 1 tablespoon vanilla
• 2 cups almond milk (or other non-dairy milk)
• 2 cups cold coffee
• 1/2 cup vegan chocolate chips

Directions

1. Preheat oven to 375º, and coat your pan with non-stick cooking spray or canola oil.
2. Combine the dry ingredients in a bowl: Flour, sugar, cocoa, baking powder, baking soda, & salt.
3. In a separate bowl (or using a mixer) beat the coconut oil, canola oil, shortening, egg replacer, and vanilla until fluffy.
4. Pour the coffee and almond milk onto the dry mix, then add the whipped oil and egg-replacer, and stir in the chocolate chips until the mixture is smooth.
5. Bake for about 30 minutes (or until edges pull away from sides of pan).