1 cup all-purpose flour
1 cup sugar
1/2 cup whole-wheat pastry flour
8 tablespoons sweetened vegan chocolate powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup water
1/3 cup vegetable oil
1/4 cup coconut milk
1 teaspoon almond extract
1 teaspoon distilled white vinegar
nonstick cooking spray
1. Preheat oven to 350°F. Spray 8-inch diameter cake pan with 2-inch-high sides with nonstick spray.
2. Sift all purpose flour, sugar, whole wheat flour, cocoa powder, baking soda, and salt into large bowl. Add water, oil, coconut milk, almond extract, and vinegar. Whisk to blend.
3. Transfer batter to sprayed pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack. Carefully cut around pan sides and turn out cake onto serving platter.
Source of recipe: I modified an orange chocolate cake recipe I found on Epicurious.