Espresso Cake

Total Time:
50 min
Prep:
15 min
Inactive:
10 min
Cook:
25 min

Yield:
14 servings
Level:
Easy

Ingredients
  • 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 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup pureed prunes or unsweetened applesauce
  • 3 large egg whites
  • 1 teaspoon pure vanilla extract
  • 1 cup coffee
Directions
  • Accompaniment: fat-free frozen yogurt or raspberry sauce and powdered sugar.

  • Preheat the oven 350 degrees F. Spray a 9-inch cake pan with cooking spray and dust with additional cocoa powder, set aside.

  • In a medium bowl, combine the flours, sugar, cocoa, baking powder, baking soda, and salt; set aside. In another bowl, combine the prune puree, egg whites, vanilla, and coffee. Mix the wet ingredients into the dry ingredients and pour into the prepared cake pan.

  • Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Run a knife around the edge of the cake and invert onto a wire rack to cool completely. Cut into 14 wedges to serve.

  • Per-serving: Calories 80; Protein 3g; Total Fat 0.5g; Saturated Fat 0g; Carbohydrates 18g; Dietary Fiber 2g; Cholesterol 0mg; Sodium 105mg


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