1 cup whole wheat flour
1 cup unbleached all purpose flour
1 tbsp baking powder
½ tsp salt
½ tsp cinnamon
1 cup cocoa powder
1 ¼ cup raw sugar
1 ¾ cup unsweetened almond milk
1 tbsp apple cider vinegar
2/3 cup melted coconut oil
2 tsp vanilla extract
2 flax eggs
1 cup vegan chocolate chips
Preheat oven to 350 degrees F. Grease two, 8 inch round pans. *If you want just one tall layer, you can put all of your mixture into one pan.
Mix together the almond milk and vingegar and set aside.
In a large bowl, sift together both flours, baking powder, cocoa powder, and salt. Then add in cinnamon, sugar, coconut oil, flax eggs and almond milk mixture. Whisk wet and dry ingredients together until smooth and mostly lump-free. Pour in ½ cup chocolate chips and stir.
Pour mixture into prepared pans and shake gently so that the batter settles.
Bake for about 25 minutes or until inserted toothpick comes out clean.
In the meantime, prepare chocolate glaze. Put remaining chocolate chips in a double broiler and melt. Once melted, pour over cake and garnish with fresh berries.