Whole Wheat Chocolate Cake

Compliments of: Heavenly Homemakers
Yield: 12-15 servings

2 cups whole wheat pastry flour
1 1/3 cups sucanat
1/3 cup cocoa powder  
1 tsp baking powder  
1/2 tsp baking soda  
3 eggs  
1/3 cup melted coconut oil
1 1/3 cups buttermilk

If you choose to soak your flour, mix the 2 cups of whole wheat flour with the 1 1/3 cups buttermilk. Cover and allow this mixture to soak overnight on the countertop. Add remaining ingredients and bake as directed. 
OR Mix dry ingredients together in a large mixing bowl. Add eggs, oil and buttermilk. Mix with beaters until batter is smooth and well mixed.
Butter two round cake pans or one 9×13 inch cake pan. 
Bake round cakes at 350° for 25-30 or a 9×13 inch cake for 35-40 minutes, until a toothpick comes out clean. 
Allow the cakes to cool completely before removing them from the pans.

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