1 cup boiling water

3 ounces diary-free chocolate (any Tropical Source kind is good)

8 tablespoons soy margarine

1 teaspoon vanilla extract

1 cup Wholesome Sweeteners’ Organic Sucanat

2 cage-free eggs, separated

1 teaspoon baking soda

1 cup soy sour cream

2 cups minus 2 tablespoons unbleached all-purpose flour, sifted

1 teaspoon baking powder

Chocolate frosting:

5 tablespoons soy margarine

¾ cup non-dairy semisweet chocolate chips

6 tablespoons silk soy cream

1 ¼ cups fructose

Preheat oven to 350 degrees.  Grease and flour a 10-inch tube pan.

Pour boiling water over chocolate and soy margarine; let stand until melted.  Stir in vanilla and Sucanat, then whisk in egg yolks, one at a time.

Mix baking soda and sour cream and whisk into chocolate mixture.  Sift flour and baking powder together and ad to batter, mixing thoroughly.  Beat egg whites until stiff but not dry.  Stir a quarter of the egg whites thoroughly into the batter.  Scoop remaining egg whites on top of the batter and gently fold together.

Pour batter into the prepared pan.  Bake for 40 to 50 minutes, or until the edges have pulled away from the sides of the pan and a cake tester comes out clean.  Cool in pan for 10 minutes; unmold and cool completely before frosting.

Place all frosting ingredients in a heavy saucepan over low heat and whisk until smooth.  Cool slightly; add more fructose if necessary to achieve a spreading consistency.  Spread on cake while frosting is still warm.