Espresso Cake Recipe

Name: Espresso Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup whole-wheat pastry flour; 1/4 cup unbleached all-purpose flour; 1 cup raw cane sugar (Turbinado); 2/3 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup pureed prunes or unsweetened applesauce; 3 large egg whites; 1 teaspoon pure vanilla extract; 1 cup coffee

Servings: persons

2/3 cup whole-wheat pastry flour
1/4 cup unbleached all-purpose flour
1 cup raw cane sugar (Turbinado)
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup pureed prunes or unsweetened applesauce
3 large egg whites
1 teaspoon pure vanilla extract
1 cup coffee

1
Accompaniment: fat-free frozen yogurt or raspberry sauce and powdered sugar.
2
Preheat the oven 350 degrees F. Spray a 9-inch cake pan with cooking spray and dust with additional cocoa powder, set aside.
3
In a medium bowl, combine the flours, sugar, cocoa, baking powder, baking soda, and salt; set aside.
4
In another bowl, combine the prune puree, egg whites, vanilla, and coffee.
5
Mix the wet ingredients into the dry ingredients and pour into the prepared cake pan.
6
Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the cake comes out clean.
7
Cool the cake in the pan on a wire rack for 10 minutes.
8
Run a knife around the edge of the cake and invert onto a wire rack to cool completely.
9
Cut into 14 wedges to serve.
10
Per-serving: Calories 80; Protein 3g; Total Fat 0.5g; Saturated Fat 0g; Carbohydrates 18g; Dietary Fiber 2g; Cholesterol 0mg; Sodium 105mg

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2/3 cup whole-wheat pastry flour, 1/4 cup unbleached all-purpose flour, 1 cup raw cane sugar (Turbinado), 2/3 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.

That's it — enjoy your meal!

Espresso Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions