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.
Servings 14 slices
Ingredients
- 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
- ½ 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
- ⅔ cup coconut oil or melted butter (1:1)
- 2 tablespoons pure vanilla extract
- butter for greasing pans
Instructions
- Preheat oven to 325 degrees F. Generously grease two 9-inch round cake pans or other sized baking dish.
- In a large bowl whisk together dry ingredients including flour, cocoa powder, baking powder, sugar and salt.
- 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.
- 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.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Whole-Wheat Chocolate Cake
Amount Per Serving
Calories 242
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 9g56%
Cholesterol 23mg8%
Sodium 54mg2%
Potassium 193mg6%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 18g20%
Protein 3g6%
Vitamin A 35IU1%
Calcium 65mg7%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.