Brownie Batter Lava Cake

• 330 g (2 ¾ cups) cake flour, sifted
• 70 g (¾ cup) Majestic Dutch-process cocoa powder
• 15 g cornstarch
• 2 ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp fine sea salt
• 360 g (1 ½ cups) organic cane sugar
• 360 g (1 ½ cups) non-dairy milk, room temp
• 2 tsp apple cider vinegar
• 120 g (½ cup) plain non-dairy yogurt, room temp
• 210 g neutral oil (grapeseed, canola, sunflower)
• 2 tsp vanilla bean paste

Instructions

1. Preheat oven to 350°F (or 345°F high altitude). Grease and line three 8-inch pans with parchment.
2. In a medium bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
3. In a measuring cup, combine milk and vinegar; let curdle 5 minutes. Whisk in yogurt, oil, and vanilla.
4. In a large bowl, whisk sugar into wet mixture until dissolved.