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1 c Whole wheat pastry flour
1 c Unbleached white flour
2 ts Baking powder
2 ts Baking soda
1 ts Sea salt
1/2 ts Cinnamon
1/2 c Unsweetened dutch cocoa
-powder; plus
2 tb Unsweetened dutch cocoa
-powder
1/2 c Maple sugar; or evaporated
-sugar cane juice
1 c Vanilla soy milk
1 c Water
1/2 c Canola oil
1 c Maple syrup
2 ts Apple cider vinegar
1 tb Vanilla extract
1/2 ts Almond extract
ULTIMATE CHOCOLATE ICING
3/4 c Unsweetened dutch cocoa
-powder
1/2 c Maple sugar
1/4 ts Sea salt
1/2 cn Boiling water
1 tb Vanilla extract
2 tb Kudzu; dissolved in
3 tb Water
Or 2 tsp arrowroot with 2
-tbsp water
Line two oiled 9-inch round cake pans with parchment paper.
Sift the dry ingredients into a large bowl. Whisk to mix.
Mix the wet ingredients with a wire whisk until foamy.
Pour liquid ingredients in to dry ingredients and mix gently but thoroughly
until batter is smooth. This is a VERY THIN batter. Pour batter into pans,
dividing evenly. Bake on center rack of preheated oven 25-30 minutes or
until center of cake springs back when lightly touched.
Cool cake layers in pans for 10 inutes, then turn layers out of pans onto
cooling racks. Wrap the layers tightly in plastic wrap and refrigerate
before assembling the cake.
Per serving: 227 Calories; 8g Fat (30% calories from fat); 4g Protein; 39g
Carbohydrate; 0mg Cholesterol; 360mg Sodium Food Exchanges: 1 Starch/Bread;
1 1/2 Fat; 1 1/2 Other Carbohydrates
Yields
16 Servings
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