Recipe courtesy of Cary Neff

Espresso Cake

Save Recipe
  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 25 min
  • Yield: 14 servings
  • Nutrition Info
Share This Recipe

Ingredients

Directions

  1. Accompaniment: fat-free frozen yogurt or raspberry sauce and powdered sugar.
  2. Preheat the oven 350 degrees F. Spray a 9-inch cake pan with cooking spray and dust with additional cocoa powder, set aside.
  3. 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.
  4. 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.
17m Easy 97%
CLASS
Stuart O'Keeffe

Vegetarian Pot Pie

24m Easy 98%
CLASS
30m Easy 99%
CLASS
14m Easy 100%
CLASS

14m Easy 100%
CLASS
2m Easy 95%
CLASS
17m Easy 100%
CLASS