This is a damn good cake, yummed by all. I riffed on a traditional "wacky cake"--god, I hate foods labelled "wacky"--by using less sugar, vanilla soy, and the chips. I'm really pleased with this. I haven't tried it with regular milk so I can't vouch for what it would taste like otherwise. I just had some soy in the fridge that needed a home so, voila. Cake. In fact, I should just stop buying the soy milk because it never really gets used and I hate to waste. So I won't buy it unless I know I need it. Like for this cake. Because I really like this cake.
Chocolate Chip Cake
1 1/2 cups all-purpose flour
3/4 cup sugar
1 tsp baking soda
1/2 tsp salt
Large handful of chocolate chips
1 cup vanilla soy milk
1/3 cup oil (vegetable, canola, a clear oil, not olive)
1 tbsp white or cider or white wine vinegar
1 tsp vanilla
Preheat oven to 350 and grease and flour a 8 or 9 inch cake tin. Whisk the dry ingredients (including the chips) together in a large bowl. In another bowl or measuring glass, whisk the wet ingredients until combined. The milk will look slightly curdly but this will not be a problem. Add the wet into the dry and mix well with a spoon until combined but don't whisk as you can end up with a tough cake. Pour into the prepared pan and bake for 30-35 mins Let cool and remove from the pan.