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INGREDIENTS

1 cup whole bean flour (do not use soybean flour unless it's clearly marked "fat free")
3/4 cup of granulated sugar
1/2 cup cornstarch
1/2 cup unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
4 egg whites
1 1/2 cups strong coffee, cooled
1/3 cup corn syrup


COOKING INSTRUCTIONS

  1. Spray bottom only of non-stick 9" square cake pan with non-stick coating. Set aside.
  2. In mixing bowl, stir together bean flour, 1/2 cup of the sugar, cornstarch, cocoa, baking powder, baking soda and salt.
  3. In separate bowl, beat egg whites until foamy. Gradually beat in remaining sugar until stiff peaks form.
  4. In small bowl, whisk together coffee and corn syrup; whisk into dry ingredients until smooth. Fold in egg whites until blended.
  5. Pour into prepared pan and spread to corners, smoothing top.
  6. Bake in 350°F oven for 40 minutes or until tester inserted into centre comes out clean. Cool in pan, or cool for 5 minutes in pan before turning out onto wire rack to cool completely.
  7. Top with Fat Free Fluffy Frosting.



NOTES

Yields one cake, or the equivalent of 16 servings.

Per serving: 109 calories, 24 g carbohydrate, 2 g protein.

This recipe was taken from Full of Beans by Kay Spicer (Gordon Soules Book Publishers, 1993). The book contains 200 recipes for easy-to-prepare, low-fat, high-fibre, healthy-heart dishes, from appetizers to desserts, and is available through Chapters Online.




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