2 ¼ cups whole wheat flour
1 teaspoon salt
½ cup unsweetened applesauce
¾ cup sugar
½ cup liquid egg substitute
3 tablespoons cocoa powder
Red food colouring
1 cup reduced-fat
buttermilk
1 ¼ teaspoons vanilla extract
1 tablespoon white vinegar
1 teaspoon baking soda
¾ cup fat-free yoghurt and cottage cheese
226 g fat-free cream cheese
1 teaspoon skim milk
Preheat your oven to 350 F or 175 C. Grease and flour two 9-inch cake pans. Combine whole wheat flour and salt in a bowl.
Beat applesauce, 3/4 cup plus 1 tablespoon of sugar and egg substitute using an electric mixer on medium speed. In a small bowl, stir cocoa powder, and red food coloring together until smooth. Add it to the wet mix.
Add it to dry mix while constantly beating and alternate with buttermilk. Mix in 1 1/4 teaspoon of vanilla. In a different bowl, combine vinegar and baking soda and add it to the batter. Pour the batter into the cake pan.
Bake the cake for 20-25 minutes and check by inserting a toothpick in the centre. Allow to cool and prepare frosting by mixing vanilla yoghurt, cottage cheese and cream cheese to a smooth consistency.
Once the cake is cooled, coat it with frosting then set it in the fridge for a few hours. Slice and serve.