Whole-Wheat Chocolate Cake

Adapted from Williams-Sonoma, this whole-wheat chocolate cake recipe is the perfect solution for anyone who wants to make a cake from scratch without spending days in the kitchen or having the end result look like it was decorated by a 4-year-old. And while this cake does contain sugar, it's so much better made from scratch than the box cake batter.

Ingreadient

• 1 cup whole-wheat flour (organic pastry or white winter wheat recommended)
• 1 cup all purpose flour ((or cake flour) organic recommended, or can sub whole-wheat flour)
• 1/2 cup unsweetened cocoa powder (I recommend Hershey’s Special Dark)
• 4 teaspoons baking powder
• 1 ¼ cups sugar (organic recommended)
• ¼ teaspoon salt
• 1 ½ cups water
• 2 eggs (organic recommended)
• 2/3 cup coconut oil (or melted butter (1:1))
• 2 tablespoons pure vanilla extract
• butter (for greasing pans)

Step by step

1. Preheat oven to 325 degrees F. Generously grease two 9-inch round cake pans or other sized baking dish.
2. In a large bowl whisk together dry ingredients including flour, cocoa powder, baking powder, sugar and salt.
3. Make a well (hole) in the middle of the dry ingredients and drop in the water, eggs, oil, and vanilla. Mix by hand with whisk until well blended.
4. Distribute batter evenly into the two cake 9-inch pans and bake for 18 – 20 minutes or until a toothpick inserted into center comes clean. Let cool before adding frosting.