Light Chocolate Cake
1 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. packed brown sugar
1/4 c. canola oil
1 Tbsp. vanilla extract
1/2 c. buttermilk
2 egg whites
Preheat oven to 350°F. Lightly coat an 8x8 baking dish with cooking spray.
In a medium bowl, whisk together the flour, cocoa, cinnamon, nutmeg, baking powder, and baking soda.
In a large bowl, whisk together the brown sugar, oil, vanilla extract, and egg. Alternately beat in a little of the flour mixture and a little of the buttermilk, beginning and ending with the flour mixture.
In the bowl of an electric mixer, beat the egg whites at high speed until soft peaks form. Fold the egg whites into the batter. Pour the batter into the prepared baking dish.
Bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool the cake in the pan on a wire rack. Dust with confectioners’ sugar before slicing.
Recipe from Prevention magazine.
Nutrition information per serving:
Total fat 5.8g
Saturated fat .9g
Dietary fiber 1.6g
Total sugars 18.9g