Chocolate Angel Food Cake is a perfect summer dessert. The light and spongy crumb comes from whipping egg whites into a stiff foam (which also means this cake get points for protein too).


1 cup flour

1 cup sugar

1/4 cup cocoa powder

1/8 teaspoon salt

12 egg whites

2 1/2 teaspoons fresh lemon juice

1 3/4 teaspoons pure vanilla extract

1/2 cup sugar

1 1/2 cups sliced strawberries

1 1/2 cups rasberries

1/4 cup 100% orange juice

Preheat oven to 325 degrees F.


  1. Preheat oven to 325 degrees F.
  2. Sift flour, sugar, cocoa powder, and salt.
  3. In a separate bowl, whip egg whites, lemon juice, and vanilla until soft peaks form. Add sugar and whip until peaks are stiff.
  4. Gently fold in half the dry ingredients. Then fold in the other half.
  5. Pour batter into an ungreased bundt or cake pan. Bake 45-55 minutes or until cake springs back when touched.
  6. Cool, upside down, on cake rack.
  7. Toss berries with orange juice.
  8. Slice cake into 12 equal portions. Serve each slice topped with 1/4 cup berries.

Nutrition information per serving: 180 calories, 1 g fat, 0 g saturated fat, 80 mg sodium, 40 g carbohydrates, 28 g sugar, 3 g fiber, 6 g protein