No Jitter Espresso Cake

I created this recipe with decaf coffee because the caffeine contained in regular coffee can also contribute to increasing blood sugar.
You can use Splenda if you wish. My personal preference is Somersweet because it tastes like regular sugar and measures like sugar.
Somersweet is all natural and good for you.You can find Somersweet by visiting http://www.suzannesomers.com/.
Please make sure you use whole wheat pastry flour. It is more fine and produces a better cake texture than regular whole wheat flour.

Decaf Espresso Cake
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Adapted from a recipe on www.trinigourmet.com
Serving Size: 9

Ingredients:

2/3 cup whole wheat pastry flour
1/4 cup unbleached all-purpose flour
1 cup of Somersweet (You can use Splenda I would recommend 3/4 cup, but you can determine based upon level of sweetness/taste)
2/3 cup unsweetened dark chocolate powder ( you can substitute for regular cocoa if you prefer)
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
2 eggs ( I prefer brown organic)
1 teaspoon vanilla
* at your option you can add 1/2 tsp of almond extract
1 cup brewed decaf coffee, cooled ( I recommend a fresh brew decaf , not an instant mix. I use Caribou Decaf Oraganic Blend)

Preparation Directions:

Preheat oven to 350°. Spray a 9-inch cake pan with cooking spray (or lightly trace with Cold Press Canola Oil)
Line bottom of pan with waxed paper; spray paper. Dust bottom and side of pan with dark chocolate ( or cocoa powder), tapping out excess; set aside.

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

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

This cake may be too rich for frosting, it can go frostless or if you wish to add a fresh fruit garnish or a dollop of fresh whipping cream on top.