Double Chocolate 'War' Cake

1 cup whole-grain pastry flour

½ cup all-purpose flour

¾ cup sugar

1/3 cup unsweetened natural cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 cup cold water

1 tablespoon apple cider vinegar

1/3 cup canola oil or other neutral-flavored oil

1 teaspoon pure vanilla extract

½ cup bittersweet mini chocolate chips

Powdered sugar, for dusting

You'll need an 8-inch square baking pan. Preheat the oven to 350 degrees. Whisk together the whole-grain pastry flour, all-purpose flour, sugar, cocoa powder, baking soda and salt in the baking pan.

Combine the water and vinegar in a small bowl.

Make a well in the center of the flour mixture; pour the oil and the vanilla extract there. Sprinkle the water-vinegar mixture over the dry ingredients; stir to form a smooth batter. Scatter the chocolate chips over the surface, then stir them in so they are evenly distributed.

Bake (middle rack) for 35 to 40 minutes, until the cake is set and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack for the cake to cool.

Before serving, dust the top of the cooled cake lightly with powdered sugar. To make this cake vegan, omit the mini chocolate chips, or use carob or vegan chocolate mini chips.

Makes 9 to 12 servings

Nutrition | Per serving (based on 12): 210 calories, 3 g protein, 31 g carbohydrates, 9 g fat, 2 g saturated fat, 0 mg cholesterol, 170 mg sodium, 2 g dietary fiber, 18 g sugar

From nutritionist and cookbook author Ellie Krieger