Pair your favorite berries with this airy cake, which contains cancer-fighting polyphenols thanks to the cocoa powder.
1/3 cup cocoa powder
3/4 cup all-purpose flour
1 1/3 cups plus 1/4 cup evaporated cane juice
1/4 teaspoon sea salt
12 egg whites
1 teaspoon cream of tartar
1/2 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
4 cups fresh or frozen raspberries, slightly thawed
For whipped cream:
1 1/2 cups heavy cream
1 tablespoon evaporated cane juice
Seeds scraped from 1/2 vanilla bean
1. Preheat oven to 325 degrees. Lightly spray a 9-inch tube or Bundt pan with cooking spray. In a small bowl, whisk together cocoa powder, flour, 1/3 cup evaporated cane juice, and salt; sift by hand. In a large bowl, beat egg whites and cream of tartar with an electric mixer on medium-low speed until frothy. Fold in 1 cup evaporated cane juice, extracts, and flour mixture.
2. Pour batter into pan. Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool; loosen sides and bottom of cake with a knife and turn upside down onto a plate to remove from pan.
3. About 15 minutes before serving, combine raspberries and remaining 1/4 cup evaporated cane juice in a medium bowl and set aside. In a small bowl, whisk together heavy cream, evaporated cane juice, and vanilla seeds. Top each slice with raspberries and whipped cream immediately before serving.
Nutrition score per serving (1/20 cake with 1 tablespoon raspberries and 1 tablespoon whipped cream): 145 calories, 4g fat (2g saturated), 25g carbs, 3g protein, 3g fiber, 18mg calcium, 1mg iron, 58mg sodium