Raspberry-Chocolate Angel Food Cake
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 cups 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
- Preheat oven to 325 degrees. Lightly spray a 9-inch tube or Bundt pan with cooking spray.sift by hand.
- 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 the flour mixture.
- 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.
- 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 of cake with raspberries and whipped cream immediately before serving.
Per serving: 169 kcal cal., 7 g fat (4 g sat. fat), 56 mg sodium, 2 g fiber, 18 g sugar, 4 g pro., 22 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet