2/3 cup whole wheat pastry flour
1/4 cup unbleached all-purpose flour
1 cup raw cane sugar (Turbinado)
2/3 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 cup brewed coffee, cooled

Directions:

Preheat oven to 350°. Spray a 9-inch cake pan with cooking spray. Line bottom of pan with waxed paper; spray paper. Dust bottom and side of pan with cocoa powder, tapping out excess; set aside.

In a medium bowl, combine flours, sugar, cocoa, baking powder, baking soda and salt; set aside. In another bowl, combine oil, eggs, vanilla and coffee. Mix wet ingredients into dry ingredients and pour into prepared pan.

Bake 30 to 35 minutes or until a toothpick inserted in middle of cake comes out clean. Cool cake in pan on a wire rack 10 minutes.