This easy-to-make whole grain cake has a light, moist texture and rich chocolaty flavor—and no mixer required. Whip this up when you need a delicious dessert. This cake isn’t overly sweet, so it would pair nicely with a scoop of ice cream or whipped cream with berries.
Khorasan Whole Grain Chocolate Cake
Servings: 8 X 8 inch cake
Preparation Time: about 1 hour (mixing plus baking time)
Ingredients:
1 1/3 cups (160 grams) Khorasan Whole Grain Flour
1/3 cup (28 grams) cocoa powder
1/2 teaspoon espresso powder
2 eggs
3 teaspoons baking powder
1 cup whole milk
1/2 teaspoon salt
1 cup (200 grams) Panela Whole Cane Sugar
1/3 cup butter, melted
2 teaspoons vanilla
additional butter and coconut oil for greasing the baking pan
Directions:
Preheat your oven to 350 degrees F.
Cut two pieces of parchment paper the width of the bottom of your pan and long enough to hang over the sides. You will be using these to lift the cake out of the pan. Lightly grease the pan with coconut oil, then place one piece of parchment in the pan. Add more coconut oil, and lay the second piece of parchment across the first to cover the bottom and sides of the pan. The coconut oil helps the parchment stay in place. Next, grease the parchment with softened butter.
In a medium bowl, combine the flour, cocoa powder, espresso powder, baking powder, salt, and sugar. Mix well.
In a second medium bowl, whisk the eggs. Next add the milk, melted butter, and vanilla. Whisk well to combine.
Pour the liquid mixture into the dry ingredients and mix well.
Pour into the prepared pan and bake for about 35 minutes or until done. The cake is ready when a cake tester inserted into the center comes out clean.
Cool completely in the pan, then use the parchment paper edges to lift the cake onto a cutting board to cut and serve.
Recipe adapted from here.
Susan in Mooresville, NC, won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here!
