- 1 c whole wheat or all-purpose flour
- ¾ c sugar
- 2 tbsp + 1/4 C cocoa, divided
- 2 tsp baking powder
- ¼ tsp salt
- ½ c non-dairy milk
- 2 tbsp oil
- 1 tsp vanilla
- 1 c packed brown sugar
- 1 ¾ c hot water
Preheat oven to 350°F.
In a medium bowl, combine flour, sugar, 2 T cocoa, baking powder, salt, milk, oil and vanilla. Batter will be very thick, don't fear. You might need to stir with a metal spoon.
Spread batter into a greased 9" pie plate or square pan. Note: make sure your pan has tall sides, otherwise your cake might run over a bit.
Combine brown sugar and ¼ C cocoa. Spread over batter.
Top with hot water (preferably freshly boiled). Bake for about 30-35 minutes until top is dry and puffed. Note: put a cookie sheet underneath your pan in the oven, just in case a little spills over.
Serve warm with ice cream.