Espresso Cake

14 ingredients
3 steps

Ingredients

  • 1 cup whole wheat pastry flour
  • 1 cup unbleached all purpose flour
  • 1 cup raw cane sugar Turbinado
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup pureed prunes
  • unsweetened applesauce
  • 3 egg whites lrgs
  • 1 teaspoon pure vanilla extract
  • 1 cup coffee
  • fat-free frozen yogurt or raspberry sauce<
  • powdered sugar

Directions

  1. 1
    Preheat the oven 350 degrees. Spray a 9-inch cake pan with cooking spray and dust with additional cocoa powder, set aside.
  2. 2
    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.
  3. 3
    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.

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