2/3 cup whole-wheat pastry flour
1/4 cup unbleached all-purpose flour
1 cup raw cane sugar
2/3 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup puréed prunes or applesauce
3 egg whites
1 tsp. pure vanilla extract
1 cup coffee

Preheat the oven to 350F (175C). Spray a 9-inch cake pan with cooking spray and dust with additional cocoa powder; set aside. In a medium bowl, combine the flours, sugar, cocoa, baking powder, baking soda, and salt; set aside. In another bowl combine the prune purée, egg whites, vanilla and coffee. Mix the wet ingredients into the dry ingredients. Pour into the prepared cake pan. Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Run a knife around the edge of the cake and invert cake on rack to cool completely.

Yield 14 wedges

Calories 80
Total Fat 0.5g
Dietary Fiber 2g