½ cup sugar (or a 50-50 mix of sugar and sugar substitute)
1 cup all-purpose flour
¾ cup almond flour
¾ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs or ½ cup egg substitute
1 cup light soy milk or unsweetened vanilla almond milk
2 teaspoons vanilla extract
½ cup extra-virgin olive oil
¼ cup boiling water
12 ounces low-fat regular or Greek vanilla yogurt (or your favorite flavor)
1 cup light whipped topping
Sliced strawberries and blueberries
Heat oven to 350 degrees. Grease two 9-inch round baking pans.
In large bowl, combine sugar, flour, cocoa powder, baking powder, baking soda and salt; stir to combine. Add egg, milk, vanilla and oil and whisk until there are no clumps.
Add boiling water and continue to mix the cake batter until smooth. Pour cake batter evenly into the cake pans and bake 30 minutes. Cool in pan. Then remove cakes from pans and to a cooking rack.
Top one layer with vanilla yogurt. Place the second layer on top and spread with low fat whipped topping and garnish with fresh berries.
Nutrition values per serving: 189 calories, 11 g fat, 19 g carbohydrates, 2 g fiber, 4 g protein, 27 mg cholesterol, 138 mg sodium.