Espresso Cake Recipe

Name: Espresso Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat pastry flour; 1 cup unbleached all purpose flour; 1 cup raw cane sugar Turbinado; 1 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup pureed prunes; unsweetened applesauce; 3 egg whites lrgs; 1 teaspoon pure vanilla extract; 1 cup coffee; fat-free frozen yogurt or raspberry sauce<; powdered sugar

Servings: persons

1 cup whole wheat pastry flour
1 cup unbleached all purpose flour
1 cup raw cane sugar Turbinado
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup pureed prunes
unsweetened applesauce
3 egg whites lrgs
1 teaspoon pure vanilla extract
1 cup coffee
fat-free frozen yogurt or raspberry sauce<
powdered sugar

1
Preheat the oven 350 degrees. Spray a 9-inch cake pan with cooking spray and dust with additional cocoa powder, set aside.
2
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.
3
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.

572

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup whole wheat pastry flour, 1 cup unbleached all purpose flour, 1 cup raw cane sugar Turbinado, 1 cup unsweetened cocoa powder, and more.

Yes, Espresso Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Espresso Cake

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