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Feb. 12, 2013

Devin's Food Layer Cake

From The Biggest Loser Dessert Cookbook

If you're like me, you're all too familiar with devil's food cake—and for years, so were my hips! I just couldn't resist the rich chocolate flavor. Finally, I adapted it so I could literally have my cake and eat it, too.

  • Makes 16 servings
  • Butter-flavored cooking spray
  • 1 cup unsweetened vanilla almond milk
  • 2 tablespoons white vinegar
  • 1 ¾ cups whole grain oat flour
  • 1½ cups unsweetened cocoa powder
  • 2 teaspoons instant espresso powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 8 large egg whites
  • 1½ cups agave nectar
  • ½ cup fat-free, fruit juice-sweetened vanilla yogurt (I used Cascade Fresh)
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract

Preheat the oven to 350°F. Lightly coat two 9" round cake pans with spray (just enough for parchment paper to stick), then line the bottom and sides with parchment paper. Lightly mist the parchment paper with spray. Add the milk and vinegar to a small bowl. Stir them to combine. Set aside. Place a sifter over a medium mixing bowl. Sift the flour, cocoa powder espresso powder, baking powder, salt, and baking soda into the bowl. Set aside. In a large mixing bowl, using a sturdy whisk or spatula, mix together the egg whites, agave, yogurt, oil, vanilla, and the reserved milk mixture until well combined. Mix in the dry ingredients until no lumps remain (do not over mix). Divide the batter evenly between the prepared pans.

Bake them side by side (not one on top of the other) for 30 to 33 minutes, or until a toothpick inserted into the center comes out dry (a few crumbs are okay). Remove the cakes to a cooling rack and let cool for 10 minutes. Gently flip the cakes out of the pans and onto the cooling rack. Let the cakes cool completely. Place one cake, flat side down, on a platter. Spread 1 cup of the whipped topping over the cake. Top it with the second cake, flat side down. Spread the remaining topping evenly over the top and sides of the cake. Slice the cake into 16 equal wedges, cleaning your knife between each slice.

Serve immediately or store in a large resealable cake carrier in the refrigerator for up to 1 day.

Per serving: 232 calories, 6 g protein, 46 g carbohydrates (34 g sugar), 6 g fat, 1 g saturated fat, 0 mg cholesterol, 4 g fiber, 287 mg sodium

The Biggest Loser Dessert Cookbook

Healthy recipes from "The Biggest Loser Dessert Cookbook"

Courtesy of The Biggest Loser Dessert Cookbook: More Than 80 Healthy Treats That Satisfy Your Sweet Tooth Without Breaking Your Calorie Budget by Devin Alexander, The Biggest Loser Experts and Cast and Melissa Robertson © 2010 by Universal Studios Licensing LLP, The Biggest Loser ™ and NBC Studios, Inc., and Reveille LLC. All rights reserved.

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