Raspberry-Chocolate Angel Food Cake

This weight loss recipes calls for cocoa powder, which is rich in cancer-fighting polyphenols.

Makes 20 slices

Prep time: 15 minutes

Total time: 2 hours

For the cake

• Cooking spray
  
  


• 1/3 cup coca powder
  
  


• ¾ cup all-purpose flour
  
  


• 1 1/3 cups plus ¼ cup evaporated cane juice, divided
  
  


• ¼ tsp sea salt
  
  


• 12 egg whites
  
  


• 1 tsp cream of tartar
  
  


• ½ tsp pure almond extract
  
  


• ½ tsp pure vanilla extract
  
  


• 4 cups fresh or frozen raspberries, slightly thawed
  
  

For the whipped cream

• 1½ cups heavy cream
  
  


• 1 tbsp evaporated cane juice
  
  


• Seeds scraped from
  
  


• ½ vanilla bean
  
  

Preparation:

• Preheat oven to 325 F. Lightly spray a 9-inch tube or Bundt pan with cooking spray.
  
  In a small bowl, whisk together cocoa powder, flour, 1/3 cup evaporated cane juice, and salt; sift by hand. In a large bowl, beat egg whites and cream of tartar with an electric mixer on medium-low sprrd until frothy.
  
  


• Fold in 1 cup evaporated cane juice, extracts, and the flour mixture. Pour batter into pan.
  
  


• Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool; loosen sides and bottom of cake with a knife and turn upside down onto a plate to remove from pan.
  
  


• About 15 minutes before serving, combine raspberries and remaining ¼ cup evaporated cane juice in a medium bowl and set aside.
  
  


• In a small bowl, whisk together heavy cream, evaporated cane juice, and vanilla seeds. Top each slice of cake with raspberries and whipped cream immediately before serving.
  
  

Nutrition score per serving (1 slice cake, 1 tbsp raspberries, 1 tbsp whipped cream)

145 calories, 4 g fat (25% of calories), 2 g saturated fat, 25 g carbs, 3 g protein, 3 g fiber, 18 mg calcium, 1 mg iron, 58 mg sodium