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1
For the cake: Preheat oven to 350 F. Spray one 6-cup or two 3-cup size bundt pans with cooking spray; set aside.
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2
In a large mixing bowl add flour, sugar, cocoa powder, baking soda and salt; stir well with a whisk. Add oil, Greek yogurt, egg whites and egg substitute. Beat using an electric mixer on low speed for 1 minute. Slowly add the coconut milk, espresso granules and vanilla and beat 1 minute longer. Pour batter into prepared bundt pan(s).
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3
Bake for 17-23 minutes for the 3-cup bundt pan and 25 to 35 minutes for the 6-cup bundt pan, or until a wooden pick inserted near the center comes out clean. Remove pan(s) from oven and set on a rack.
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4
Cool in the pan for 10 minutes. Invert cake out of the pan and cool completely on a wire rack. Use a long serrated knife to trim off any excess from the bottom of the cake, so it will sit flat on your serving platter.
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5
For the raspberry sauce: In a large skillet add frozen raspberries and stevia. Over medium-low heat, cook the raspberries until they break down and are no longer frozen, about 5 minutes. Add the cornstarch and stir until thickened, about 3 minutes more.
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6
Pour the sauce into a bowl or jar and let it cool to room temperature.
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7
Serve about two tablespoons of sauce drizzled over each slice of cake. Leftover sauce can be stored in the refrigerator for about two weeks.
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8
Note: I recommend tasting the raspberry sauce to make sure it is sweet enough for you. My frozen berries were tart, but the ones I bought a couple of months ago were sweeter.
