Ingredients Jump to Instructions ↓

  1. 2/3 cup 41g / 1.4oz Whole-wheat pastry flour

  2. 1/4 cup 15g / 1/2oz Unbleached all-purpose flour

  3. 1 cup 198g / 7oz Raw cane sugar (Turbinado)

  4. 2/3 cup 73g / 2.6oz Unsweetened cocoa powder

  5. 1 1/2 teaspoons 7 1/2ml Baking powder

  6. 1/4 teaspoon 1 1/3ml Baking soda

  7. 1/4 teaspoon 1 1/3ml Salt

  8. 1/2 cup 118ml Pureed prunes

  9. 3 Egg whites (large)

  10. 1 teaspoon 5ml Pure vanilla extract

  11. 1 cup 237ml Coffee Accompaniment Fat-free frozen yogurt or raspberry sauce Powdered sugar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven 350 degrees. Spray a 9-inch cake pan with cooking spray and dust with additional cocoa powder, set aside. 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. 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. This recipe yields 14 servings.


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