Recipe courtesy of Cary Neff
Espresso Cake
- Level: Easy
- Yield: 14 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 80
- Total Fat
- 0.5 grams
- Sodium
- 105 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 2 grams
- Protein
- 3 grams
- Total: 50 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 25 min
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.