1 cup White Whole Wheat Flour or Gluten-free All Purpose Flour – sifted 3x
1/3 cup Unsweetened Cocoa Powder – sifted with flour 3x
1/2 cup Superfine Sugar, divided
1/4 cup sugar sifted with flour 3x
1/4 tsp. Salt
5 Lg. Egg Whites, at room temperatureor 2/3 cup Auqafaba + 1/4 tsp. Cream of Tartar
1 tsp. Pure Vanilla Extract
1 1/2 cups Strawberries or Cherries, cut in half (about 12 oz. of either)
* Read through directions before starting!
Pre heat oven to 350°F.Lightly spray bottom of a 9-inch round cake pan with coconut oil then line with parchment paper. Lightly spray the bottom again and dust with flour; set aside.
Sift flour, cocoa and 1/4 cup sugar 2x onto a piece of wax or parchment paper. Add salt to sifter but hold off sifting the third time for now.
Using an electric mixer or handheld beater, beat egg whites or aquafaba in a clean, cold large bowl until soft peaks form (on medium-high). With the mixer running, add remaining 1/4 cup sugar, 1 Tbsp. at a time. This is also when you’d add the cream of tartar to the aquafaba. Add vanilla extract. Continue beating until glossy and smooth and peaks stand up stiff (6 – 10 minutes).
Sift flour-cocoa mixture last time over egg whites and (by hand) fold in gently with a wire whisk just until the flour disappears. Do not over-mix.
Using a rubber spatula, transfer batter into prepared cake pan. Smooth out surface. Arrange berries or cherries evenly over the top.
Place into pre heated oven and bake until cake has risen and is just firm to the touch, while still moist on top; about 20 – 23 minutes. To check, insert a toothpick in the center, it should come out with moist crumbs. Remove from oven to a wire rack to cool slightly. Transfer to a plate if desired, or slice inside cake pan if scratch safe.
→ A great addition to this dessert would be a small sliver of cake with Low Fat Frozen Yogurt on the side.
→ A great addition to this dessert would be a small sliver of cake with a dollop of TruWhip (trans-fat free).
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