butter-flavoured cooking spray
8 large egg whites
2 tablespoons white vinegar
1 1/2 cups agave nectar
1 cup unsweetened vanilla almond milk
1/2 cup fat-free, fruit juice– sweetened vanilla yogurt (I used Cascade Fresh)
1 3/4 cups whole grain oat flour
1/4 cup canola oil
1 1/2 cups unsweetened cocoa powder
1 teaspoon vanilla extract
2 teaspoons instant espresso powder
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup light agave nectar (for “Cut the Crap” Whipped Topping)
3 large egg whites, at room temperature (for “Cut the Crap” Whipped Topping)
1/2 teaspoon cream of tartar (for “Cut the Crap” Whipped Topping)
Preheat the oven to 350F. 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 centre 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 it in a large resealable cake carrier in the refrigerator for up to 1 day.
For “Cut the Crap” Whipped Topping: Add water to a medium saucepan until it is about one-quarter full. Bring the water to a boil over high heat.
Off the heat, combine the agave, egg whites, and cream of tartar in a large metal or heavy-duty glass mixing bowl (one that will fit onto the top of your saucepan).
Beat on medium-high with an electric mixer fitted with beaters until well blended. Place the bowl over the pot of boiling water. (For safety, be sure to wear an oven mitt while holding the bowl over the heat, as it will get very hot.)
Beat for 7 minutes, or until stiff peaks form, occasionally running the beaters around the sides of the bowl to scrape any of the mixture.
Remove the bowl from the water and continue beating, rotating the bowl and scraping down the sides with the beaters as you do, for 5 to 7 minutes longer, or until the mixture is thick, very fluffy, and has very stiff peaks. Makes about 6 cups.