In a bowl, mix thoroughly (it's easy not to):
2/3 cup white whole wheat flour
1/2 tsp. baking powder
pinch salt
On the stove top, in a small pot over low heat, melt together
4 oz. semi-sweet chocolate
4 Tablespoons (1/2 stick, or 2 oz.) Earth Balance
1 Tablespoon (1/2 oz.) coconut oil
2/3 cup sugar
and whisk together until ingredients are well incorporated and smooth.
NB: If you don't like the taste of coconut oil, feel free to substitute it with more Earth Balance or a more mild-tasting oil.
To the chocolate mixture, add
1/4 cup okara
1/3 cup almond milk (I'm sure other non-dairy milks will work fine)
1 Tablespoon cornstarch
3 Tablespoons cocoa powder
and whisk until all ingredients are well incorporated, with no lumps. Turn off heat and add
1 tsp. vanilla
and whisk into chocolate mixture.
Add the chocolate mixture to the dry ingredients and stir together until incorporated. Scrape batter into a lightly oiled 8"x8" pan (I used a Pyrex pan). Bake at 350 degrees Fahrenheit for 28 minutes. Allow to cool.
