Berry Chocolate Cake
1/2 cup margarine
1/2 cup sugar - any combination white, brown, turbinado, etc. (I prefer equal parts
1/4 cup maple syrup
2 tablespoons soy yogurt - vanilla, plain, or berry flavor
2 1/4 cups flour
2 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/4 cups soy milk
1 1/2 to 2 cups berries (blueberries, raspberries, strawberries, etc. I prefer a
combination of blue, rasp and blackberries), thawed frozen (with juice) or fresh
1 cup chocolate chips
Preheat oven to 375, and grease the bottom of an 8 round or square pan (if you desire greasing.)
In a big bowl, mix the vegan margarine and vegan sugars (including vegan maple syrup) mix in the yogurt.
In another bowl, mix together the dry ingredients - flour, baking powder and salt.
Add the dry ingredients to the big bowl, alternating with soymilk if you have patience (I don't, so I add them both together and mix away).
Fold in the berries. The amount you add should vary on your taste. I like lots of fruit in every bite, so I put in at least 2 cups.
Melt the chocolate chips. You can do this in the microwave or on the stove. I prefer on the stove, so I can stir the whole time to prevent burning. After they've melted completely, or are pretty close, add the chocolate to the batter. Stir it in quickly, because it will want to form chocolatey lumps as it cools. (This might suit you fine, though.)
Pour into pan, and bake for 30-45 minutes, until toothpick/fork/knife comes out clean.