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Raspberry-Chocolate Angel Food Cake

Raspberry-Chocolate Angel Food Cake


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


  1. Preheat oven to 325 degrees. Lightly spray a 9-inch tube or Bundt pan with cooking spray.sift by hand.
  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.

Nutrition Information

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


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