Healthy Chocolate Cake Recipe

1 cup soy milk
3/4 cup cocoa powder
1 cup unsweetened applesauce
1 tablespoon vanilla extract
2 cups whole wheat flour
1-1/2 cups raw sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
4 egg whites (large), at room temperature

1.Preheat oven to 350 degrees. Spray two 9-inch round cake pans or one 9x13x2-inch pan with vegetable oil cooking spray and dust with whole wheat flour.
2.Heat the soy milk in a medium size saucepan until barely simmering. Remove from heat and whisk in the cocoa until thickened and almost smooth (some tiny lumps will remain). Let stand 2 to 3 minutes to cool slightly. Whisk in the applesauce and vanilla extract.
3.Mix the flour, 1-1/4 cups of the raw sugar, the baking powder, soda, and sea salt in a large bowl.
4.Beat the egg whites in a medium size bowl with an electric mixer until thick and foamy. Gradually beat in the remaining 1/4 cup of raw sugar and continue beating until stiff peaks form when the beaters are lifted.
5.Pour the cocoa mixture over the whole wheat flour. Stir just until blended.
6.With a rubber spatula, gently stir about a quarter of the egg whites into the whole wheat flour mixture. Fold in the remaining egg whites until no white streaks remain. Pour into the prepared pan or pans.
7.Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out clean. Cool completely. Garnish with your favorite fresh fruit.

VANILLA FROSTING

2 egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 cup honey
2 teaspoons vanilla extract
1 cup instant nonfat dry milk powder

1.In a bowl, beat the egg whites until foamy. Add the cream of tartar and continue beating, adding the honey and vanilla.
2.Gradually add the nonfat dry milk powder, beating constantly, until the frosting is a good spreading consistency.

Serves 12