Preheat oven to 350*F. Grease 3 6-inch cake pans OR 2 8-inch cake pans and line the bottoms of the pans with parchment circles to prevent sticking.
In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk well.
1 ½ Cups All Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Kosher Salt
In a large bowl, combine sugar, non-dairymilk, melted vegan butter and vanilla. Whisk to combine.
1 Cup Brown Sugar, ¾ Cup Non-Dairy Milk, 2 teaspoon Vanilla Extract, 8 tablespoon Non-Dairy Butter, melted and cooled
Add the dry ingredients into the wet ingredients and whisk to form a batter.
Divide the batter equally between pans. See note for weights.
Sprinkle the tops of the batter with the chocolate chips and using a knife, swirl the chocolate into the batter while also spreading the batter out evenly across the pan.
⅓ Cup Mini Chocolate Chips
Bake the cakes in a 350* oven for 21-23 minutes or until a toothpick inserted into the center of each cake comes out clean.
Allow to cool completely before decorating.