This one is originally from More Food That Really Schmecks
by Edan Staebler.
It's quick, it doesn't have any eggs, it's moist and coarse, it is made in the pan you bake it in (less clean up).
Preheat oven to 350 degrees F (175 C)
- 1½ cup all purpose whole grain wheat flour* (white flour probably works fine)
- ¾ cup sugar
- ¼ cup cocoa
- 1¼ tspn baking soda
- ½ tspn salt
- 1 cup chopped walnuts or pecans or ½ cup chopped almonds
- 1½ tspn vanilla
- 1 tspn vinegar
- ½ cup melted butter
- 1 cup lukewarm buttermilk**
- Mix all the dry ingredients, except the optional nuts, together with a fork or your fingers in an ungreased 8” x 8” or 9” x 9” baking pan. Make sure the colour is uniform.
- Mix in the nuts.
- Make three holes - one small hole in each corner and 1 very large one in the centre.
- Pour the vanilla in one hole and the vinegar in the other hole.
- Pour the melted butter in the large middle hole.
- Pour the lukewarm buttermilk (or buttermilk substitute) over everything.
- Stir until it is smooth and no flour shows. It's okay if there are blobs of white from the buttermilk.
- Bake for about 30 - 35 minutes.
- Let it cool in the pan.
It's done when a toothpick poked into the cake comes out clean.
It takes slightly longer in the 8"x8" pan than in a 9"x9" pan
* I find it works fine with hard whole grain wheat, soft whole grain wheat, or a combination of hard and soft.
** or substitute the following
1/3 cup buttermilk powder
¾ cup water
** or substitute the following:
Put the 1 tablespoon vinegar in a cup measure and fill to 1 cup with milk.
Stir and let it sit for 5 minutes.
Don't frost it. I tried that once, with a frosting that tasted great, but it detracted from the whole.