Espresso Cake
Recipe created by Cary Neff, Miraval Spa
This tasty cake is a mass of clever substitutions. Chef Cary Neff recommends garnishing it with fresh berries instead of whipped cream—it's healthier and the taste is even fresher.
Servings: Makes 14 servings
  • 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 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sweetened applesauce or pureed dried plums
  • 3 egg whites
  • 1 teaspoon vanilla
  • 1 cup brewed coffee , cooled
Preheat oven to 350°. Spray a 9-inch cake pan with cooking spray. Line bottom of pan with waxed paper; spray paper. Dust bottom and side of pan with cocoa powder, tapping out excess; set aside.

In a medium bowl, combine flours, sugar, cocoa, baking powder, baking soda and salt; set aside. In another bowl, combine applesauce, egg whites, vanilla and coffee. Mix wet ingredients into dry ingredients and pour into prepared pan.

Bake 30 to 35 minutes or until a toothpick inserted in middle of cake comes out clean. Cool cake in pan on a wire rack 10 minutes. Run a knife around edge of cake and invert onto a wire rack; peel off waxed paper. Invert again onto rack to cool completely. Serve with frozen yogurt, if desired.

Recommended ingredient: Turbinado raw cane sugar is available at most grocery stores or at
Nutritional Information
97 calories, 1 grams fat, 0 grams saturated fat, 0 mg of cholesterol, 120 mg sodium, 23 grams carbohydrate, 3 grams protein


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