In a 9" round baking pan, combine the moon sand ingredients (flour, sugars, salt, cocoa). Make 1 large indentation (crater) and 2 smaller ones. In the large one add your oil. In one of the small craters add your soda, and in the other add your vanilla. Next, add the vinegar to the baking soda crater and watch it erupt (this is the fun part!). When the foaming slows, add 1 cup of milk or substitute (see notes), and mix together to make moon mud. Even out the top of the cake batter, and sprinkle on your chocolate chips. Bake at 350 for 30-35 minutes. Let cool, and then sprinkle your moon dust on (about 1/4 - 1/2 cup powdered sugar).
For substitutions in this recipe to make it gluten free, vegan and top 8 free:
Sub Pillsbury Gluten Free brand, King Arthur Gluten Free brand for any all-purpose flour. They both have a "measure for measure" blend that works like magic!
Sub for the milk: rice milk, hemp milk, oat milk, almond milk, soy milk, coconut milk, or even JUST PLAIN WATER!!
For the chocolate chips: You can use Enjoy Life Brand, or there is also some new competition in your local grocery store aisle... Yup that's right! Nestle Toll House has new chips (featured in the video for this recipe), "Simply Delicious" and they are made in a dedicated facility with just three ingredients: chocolate, cocoa butter and sugar.