Instructions

• Preheat oven to 325 degrees fahrenheit.

• In a large bowl, whisk together flour, baking powder, salt, and 1 cup sugar.

• Make a well in the center of the flour mixture, and add oil, egg yolks, dark chocolate, espresso powder, brewed espresso, and vanilla extract.

• Whisk batter until smooth.

• With an electric mixer, mix egg whites on high speed until soft peaks form. 

• Scoop 1-2 cups of the egg whites into the cake batter. By hand, incorporate them into the batter with a whisk just to loosen it up a bit (be careful not to over-mix). 

• Using a rubber spatula, gently fold in the remainder of the egg whites until no white streaks remain in the batter. 

• Pour into an ungreased 10 inch footed angel food cake pan with a removable bottom. 

• Bake until a cake tester inserted into the center of the cake comes out clean. (Approximately 55-60 minutes)

• Remove from the oven, and invert cake onto a baking sheet and let cool completely. 

• Run a sharp knife around the edges to release the cake from the pan.

Instructions

• Preheat oven to 325 degrees fahrenheit.

• Generously grease a round 9 inch cake pan and set aside. 

• In a food processor or blender, pulse or blend the coconut palm sugar and tapioca starch until the sugar is finely ground and set aside. 

• In a large, clean bowl, whip egg whites until frothy. Add cream of tartar and whip until stiff, but not dry peaks form. Set aside. 

• In a large bowl, whisk almond flour, ground coconut sugar, salt, and baking soda to combine. 

• Make a well in the center of dry mixture and add egg and egg yolk mixture and vanilla. 

• Beat until smooth and fully combined. (The mixture will be thick.)

• Add ½ of the whipped egg whites to the batter and mix until fully combined. 

• Add remaining whipped egg whites with a spatula. Gently fold them into the batter. Be sure not to deflate them. The batter should be smooth and light. 

• Pour into the prepared cake pan and smooth the top with a spatula.

• Smack the pan on the counter once or twice to break any large air bubbles in the batter.

• Place on the center rack of the preheated oven and bake for 20-22 minutes, or until the cake is set in the center and an inserted toothpick or knife comes out clean (or with only a few moist crumbs). 

• Allow the cake to cool in the pan for 10 minutes then turn out onto a wire rack to cool completely. 

• Top with coconut whipped cream and berries and serve immediately

Instructions

• Preheat oven to 350 degrees fahrenheit.

• Grease and flour a 9 inch cake pan, line with parchment paper, and set aside.

• Sift flour into a large mixing bowl and set aside. 

• Add yogurt and sugar to a separate, large bowl and whisk until smooth. 

• Add baking soda and baking powder and mix well.

• Let sit for 5 minutes. As the baking soda starts to react with the yogurt, you should begin to see bubbles forming on the surface of the mixture. 

• Add oil and vanilla and mix well. 

• Add flour mixture to batter and mix well with a wire whisk or spatula. 

• Mix until smooth and no remaining flour is visible. 

• Pour batter into greased cake pan and bake for 35-40 minutes or until the top looks golden brown. 

• Remove pan from oven and insert toothpick into the center of the cake. If it comes out clean, it is done. 

• Let cool for 15-20 minutes, then run a knife along the inside of the pan to loosen the cake. Place on a cooling rack. Invert the pan and rack together to remove the cake from the pan. 

• Gently pull off parchment paper. 

• Garnish with chocolate syrup if desired

Instructions

For the cake:

• Preheat oven to 325 degrees fahrenheit.

• Line 2 round 8 inch cake pans with parchment paper and set aside. 

• Combine all cake ingredients into a large bowl and beat with an electric mixer on low speed until combined. 

• Split the mixture evenly between the two prepared pans and bake for 30 minutes or until a toothpick or knife inserted into the center comes out clean. 

• Leave in tins to cool for 10 minutes, then remove and place on a wire rack to finish cooling. 

For the icing:

• Mix together instant coffee powder and boiling water. Set aside to cool. 

• In a large bowl beat butter and vanilla on low speed until soft. 

• Add icing sugar to butter and vanilla and continue beating on low speed until soft and smooth. 

• Gradually add in coffee mixture 1 teaspoon at a time, fully combining before adding each additional teaspoon. The finished product should be soft enough to spread. If it is too firm, slowly add milk until desired consistency. 

• Place the bottom layer of cake on a serving dish. Spread ⅓ of icing onto cake and spread. Add the top layer of cake and spread another ⅓ of the icing onto the top of the cake. Spread the remaining ⅓ of the icing around the sides of the cake. Any leftover icing can be decoratively piped onto the cake.

Instructions

• Preheat oven to 340 degrees fahrenheit.

• Beat together ricotta and erythritol. While mixing, add in eggs one at a time. 

• Add melted butter, almond flour, baking powder and salt and mix.

• Pour batter into an 8x8 baking dish lined with parchment paper. 

• Bake 30-40 minutes or until a toothpick or knife inserted into the center comes out clean.

• Cake will be dense.

Instructions

• Preheat oven to 375 degrees fahrenheit. 

• Line an 8 inch square pan with parchment paper.

• Whisk together flour, cinnamon, and baking soda and set aside. 

• In a large bow, beat together sugar and eggs at high speed until they reach a “ribbon stage” (when you lift the beater out of the mixture, the ingredients will form a ribbon that will hold its shape for a few seconds).

• Fold pumpkin into the egg mixture, then add mixture of dry ingredients, and gently mix together. 

• Pour batter into prepared pan and bake for 25-30 minutes or until lightly brown and an inserted knife or toothpick comes out clean. 

• Remove from the oven and cool on a wire rack.

Instructions

Cake:

• Preheat oven to 350 degrees fahrenheit.

• In a small bowl, dissolved instant coffee in boiling water and set aside to cool. 

• In a medium bowl, sift together flour, baking powder and salt. 

• IIn a large bowl, beat egg whites and cream of tartar until soft peaks form. Add ½ cup of the sugar to the egg whites a little at a time, continuing to beat until firm, glossy peaks form. Set aside. 

• In another large bowl, beat yolks until smooth, then gradually add 1 ½ cups sugar and 1 teaspoon vanilla. Beat at high speed for roughly 5 minutes or until thick and lemon-colored. 

• Add the dry ingredients alternately with the cold coffee to the egg yolk mixture. Be sure to begin and end with the dry ingredients. 

• Blend thoroughly. Fold in nuts. Gently fold in the beaten egg whites until evenly blended. 

• Pour into an ungreased 10 inch tube pan and bake 60-70 minutes or until done. 

• When finished baking, immediately invert the pan and set the hole in the middle atop a heat proof funnel or bottle to let it cool upside down to protect cake from sinking. 

• Cool completely. 

Icing: 

• Cream butter, then add powdered sugar, instant coffee, and salt and mix well. 

• Gradually add milk until icing is spreading consistency. 

• Frost cooled cake.