Spray 4 (4 ounce) ramekins with a very light coat of olive oil.
In a large mixing bowl, mix together all of your wet ingredients (honey, applesauce, olive oil, egg whites, and vanilla).
Whisk in your cocoa, and finally your flour. Blend well. You don't want lumps (or at least, very few of them).
Pour your cake mix into your ramekin(s), and place on a cookie sheet. Slide into the oven and bake for about 15 minutes.
Note: The nice thing about this cake, is that once the sided have baked, you can turn the ramekin over onto a plate (yes, even just out of the oven), and check to see if you have too much liquid in the middle or if it's baked enough. If you still have too much liquid, simply put the cake back into the ramekin, and bake longer, in 2 minute increments, until you get it just right. The original recipe said to bake it for 9 minutes, but I found that to be far too short in the larger ramekin. The cake was almost raw after just 9 minutes. A lot depends on your oven too, so be willing to keep an eye on this one.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.