Cook Time:25 minsAdditional Time:40 minsTotal Time:1 hr 5 minsServings:12Yield:12 servingsJump to Nutrition Facts
Cook Time:25 minsAdditional Time:40 minsTotal Time:1 hr 5 minsServings:12Yield:12 servings
Cook Time:25 mins
Cook Time:
25 mins
Additional Time:40 mins
Additional Time:
40 mins
Total Time:1 hr 5 mins
Total Time:
1 hr 5 mins
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Jen Causey
Cook Mode(Keep screen awake)Ingredients3/4cupplus 2tablespoonswhole-wheat pastry flour (see Ingredient Note)½cupgranulated sugar⅓cupunsweetened cocoa powder1teaspoonbaking powder1teaspoonbaking soda¼teaspoonsalt½cupnonfat buttermilk (see Tip)½cuppacked light brown sugar1large egg, lightly beaten2tablespoonscanola oil1teaspoonvanilla extract½cuphot strong black coffeeConfectioners' sugar, for dusting
Cook Mode(Keep screen awake)
Ingredients
3/4cupplus 2tablespoonswhole-wheat pastry flour (see Ingredient Note)
½cupgranulated sugar
⅓cupunsweetened cocoa powder
1teaspoonbaking powder
1teaspoonbaking soda
¼teaspoonsalt
½cupnonfat buttermilk (see Tip)
½cuppacked light brown sugar
1large egg, lightly beaten
2tablespoonscanola oil
1teaspoonvanilla extract
½cuphot strong black coffee
Confectioners' sugar, for dusting
Directions
Preheat the oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of waxed paper.
Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.
Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners' sugar before slicing.
Frequently Asked QuestionsWhole-wheat pastry flouris made from a softer white variety of wheat—compared to regular whole-wheat flour, which is typically made from a harder red wheat. Whole-wheat pastry flour may also be ground finer than regular whole-wheat flour and typically has a lower gluten content. Like regular whole-wheat flour, whole-wheat pastry flour is made from the whole wheat kernel, which means it offers more nutrition than refined wheat flour, including fiber, vitamins and minerals (although many refined flours are fortified with vitamins and minerals).As long as you eat dairy and eggs, yes, this cake is appropriate for a vegetarian eating pattern.Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural foods section of large supermarkets and in natural foods stores. Store in the freezer.No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: Mix 1 tablespoon of lemon juice or vinegar to 1 cup milk.Tempting as it is to slice into (or even frost) a freshly baked cake that’s warm from the oven, we suggest you wait until the cake is completely cool. Cooling will allow the fats and proteins in the cake to firm up, and you will get more perfect slices with every cut for more oohs and aahs from those waiting for a piece.
Frequently Asked Questions
Whole-wheat pastry flouris made from a softer white variety of wheat—compared to regular whole-wheat flour, which is typically made from a harder red wheat. Whole-wheat pastry flour may also be ground finer than regular whole-wheat flour and typically has a lower gluten content. Like regular whole-wheat flour, whole-wheat pastry flour is made from the whole wheat kernel, which means it offers more nutrition than refined wheat flour, including fiber, vitamins and minerals (although many refined flours are fortified with vitamins and minerals).
As long as you eat dairy and eggs, yes, this cake is appropriate for a vegetarian eating pattern.
Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural foods section of large supermarkets and in natural foods stores. Store in the freezer.
No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: Mix 1 tablespoon of lemon juice or vinegar to 1 cup milk.
Tempting as it is to slice into (or even frost) a freshly baked cake that’s warm from the oven, we suggest you wait until the cake is completely cool. Cooling will allow the fats and proteins in the cake to firm up, and you will get more perfect slices with every cut for more oohs and aahs from those waiting for a piece.
Rate ItPrint
Nutrition Facts(per serving)139Calories3gFat27gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
