1 ⅔cups(237g)all-purpose flour (see note for whole wheat)
¾cup(159g)lightly packed brown sugar
1teaspoonbaking soda
½teaspoonsalt
1cup(236g)room temperature water
⅓cup (65g)neutral-flavored oil, like canola, vegetable or grapeseed
1tablespoonwhite vinegar
1teaspoonvanilla extract
½cup(85g)semisweet chocolate chips (or mini chocolate chips)
Powdered sugar, for dusting
Instructions
Preheat oven to 350 degrees F. Lightly grease an 8X8-inch baking pan and set aside. For glass pans, reduce the oven temperature to 325 degrees F.
Whisk flour, brown sugar, baking soda and salt together in a medium bowl.
Make a well in the center and add the water, oil, vinegar, vanilla extract and chocolate chips. Stir until just combined and no dry streaks remain.
Pour the batter in the prepared pan and spread evenly. Bake for 30-35 minutes until the top springs back lightly to the touch and a toothpick comes out clean or with a few moist crumbs. Add additional time, as needed (might need a few more minutes if baking in a glass pan at 325 degrees F).
Optional: dust the top of the cake or individual slices with powdered sugar. Serve warm or at room temperature.
Notes
Whole Wheat Flour: this snack cake works well subbing in half whole wheat flour for the all-purpose flour. I recommend using a white variety of whole wheat - like hard or soft white wheat, einkhorn, or kamut. The result will be lighter and fluffier than using a stronger variety of wheat, like hard red wheat.Sugar: for a slightly sweeter cake, increase the sugar to 1 cup.