Raspberry-Chocolate Angel Food Cake
Raspberry-Chocolate Angel Food Cake

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 20
  • Start to Finish: under 1 hour
  • Prep: 15 minutes
  • Cook: 40 to 50 minutes

Nutrition Facts

Amount per serving:
Total Calories: 169
  • 56mg Sodium
  • 25g Carbs
  • 2g Fiber
  • 7g Fat
  • 4g Saturated Fat
  • 18g Sugars
  • 4g Protein
  • 22mg Calcium
  • 1mg Iron
16956mg 25g2g7g 18g4g4g
This recipe calls for cocoa powder, which is rich in cancer-fighting polyphenols.


  • For the Cake:
  • Cooking spray
  • 1/3 cup cocoa powder
  • 3/4 cup all-purpose flour
  • 1 1/3 cup plus 1/4 cup evaporated cane juice, divided
  • 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 the 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.
2. In a small bowl, whisk together cocoa powder, flour, 1/3 cup evaporated cane juice, and salt; sift by hand.
3. 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 the flour mixture.
4. 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.
5. About 15 minutes before serving, combine raspberries and remaining 1/4 cup evaporated cane juice in a medium bowl and set aside.
6. In a small bowl, whisk together heavy cream, evaporated cane juice, and vanilla seeds. Top each slice of cake with raspberries and whipped cream immediately before serving.

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