Baking Time: 35-40 minutes
Yield: 12 slices
Enjoy the tasty combination of whole grain, chocolate and tart raspberries!
- 1 cup WEM Organic Spelt Flour
- 2/3 cup WEM Organic Oat Flour
- 1 cup sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cups low-fat plain yogurt
- 2 Tbsp canola oil
- 1 tsp vanilla extract
- 3 egg whites, at room temperature
- 1 ¼ cups raspberries
- 2 Tbsp War Eagle Mill Honey
- 2 Tbs hot water
- ¼ cup War Eagle Mill Raspberry Spread, melted
Preheat oven to 350°. Coat 9-inch square Graniteware Pan with cooking spray.
In large bowl whisk together the flours, ½ cup of the sugar, ¼ cup of the cocoa, baking powder, baking soda, and salt. In small bowl mix 1 cup of the yogurt, oil and vanilla.
Using an electric mixer, beat egg whites in a medium bowl until soft peaks form. Gradually beat in remaining sugar until stiff, glossy peaks form. Stir yogurt mixture into flour mixture until just moistened. Fold in egg whites until no streaks remain. Pour into prepared pan and sprinkle 1 cup of berries on top of batter.
Bake for 35-40 minutes or until a wooden pick inserted in the center comes out clean. Cool on rack for 10 minutes before removing from pan, then let cool completely before topping.
In a small bowl, mix the preserves, and the remaining ½ cup of yogurt . In another small bowl mix the honey, water, and remaining ¼ cup of cocoa. Cut the cake into twelve squares and top with yogurt and chocolate sauce. Garnish with remaining ¼ cup raspberries.