Preheat oven to 375*F. Line a cupcake tin with liners OR grease 3 6 inch cake pans OR 2 8 inch cake pans and line the bottoms of the pans with parchment 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 Baking Soda, ¼ teaspoon Kosher Salt
In a large bowl, combine sugar, molasses, plant milk, lemon juice and vanilla. Whisk to combine.
1 Cup Sugar, ¾ Cup Plant Milk, 1 ½ tablespoon Fancy Molasses, 11/2 teaspoon Lemon Juice, 2 teaspoon Vanilla Extract
Slowly pour melted plant based butter into the liquid ingredients and whisk well.
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 chopped chocolate and using a knife, swirl the chocolate into the batter while also spreading the batter out evenly across the pan.
2 oz semi-sweet chocolate, finely chopped
Bake the cakes in a 375* oven for 17-20 minutes or until a toothpick inserted into the center of each cake comes out clean.
Allow to cool completely before decorating.