Instructions: 1. In a small bowl mix flour, cocoa, baking powder, baking soda and cinnamon. In a large bowl beat egg whites, brown sugar, yogurt, vanilla and almond extract until well blended.Stir in flour mixture and beat until just evenly moistened.

2. Pour batter into an 8 inch square nonstick (or greased regular) baking pan. Bake in a 350 degree oven until the center of the cake springs back when lightly pressed (about 30-40 minutes). Let cake cool in pan on a rack for 15 minutes. Then invert it onto a serving plate. Serve warm or cool.

If made ahead, wrap cool cake airtight and store in a cool place until next day (freeze for longer storage).

3. Just before serving sift powdered sugar over the cake.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.