Ingredients:
- 3/4 cup (90g) All-purpose flour
- 1/2 cup (45g) Dutch-process cocoa powder
- 1/2 tsp (3g) Baking powder
- 1/4 tsp (1g) Salt
- 3 Large eggs, separated
- 1/2 cup (100g) Coconut sugar
- 2 tbsp (30ml) Whole milk
- 1 tsp (5ml) Pure vanilla extract
- 1 tbsp (14g) Unsalted butter, melted and cooled
- 2 tbsp (16g) Powdered sugar for dusting
- Fresh raspberries for pairing
Instructions:
- Preheat the oven to 325°F (163°C). Grease an 8-inch cake pan with butter and line the bottom with parchment paper.
- Sift the all-purpose flour, cocoa powder, baking powder, and salt together into a bowl to remove clumps.
- In a mixing bowl, whisk the egg yolks with half of the coconut sugar until the mixture becomes pale and thick.
- Stir the milk, vanilla extract, and melted butter into the egg yolk mixture.
- In a separate, spotlessly clean bowl, whip the egg whites on medium speed until foamy.
- Gradually add the remaining coconut sugar to the egg whites, continuing to whip until stiff, glossy peaks form.
- Using a rubber spatula, gently fold the egg yolk mixture into the whipped egg whites, being careful not to deflate the air bubbles.
- Sift the dry ingredients over the batter and fold gently until just combined.
- Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool, then dust with powdered sugar and serve with fresh raspberries.