Vegan Chili Dark Chocolate Cake1 hour
- 2 cups whole wheat or unbleached flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp of sea salt
- 2 tsp of red chili powder
- 1 cup unsweetened cocoa powder
- 1 cup date sugar
- 1/2 tsp ground cinnamon
- pinch of ground nutmeg
- 1 1/2 cup cashew milk
- 2 tsp apple cider vinegar
- 2/3 cup melted coconut oil
- 1 1/3 cup apple sauce
- 2 tsp of vanilla extract
To prepare, preheat oven to 325° F and grease and line two 8” cake pans.
In a large bowl, stir together vinegar, applesauce, sugar, vanilla extract, cashew milk, and coconut oil. Combine until frothy and let sit.
In a medium bowl, sift together flour, baking soda, baking powder, chili powder, salt, cocoa powder, cinnamon, nutmeg. Sift together three times.
Once all the dry ingredients are well combined, add in three batches to the wet ingredients. Whisk or stir enough to combine.
Divide between the cake pans, and bake in the middle rack for 30-40 mins, or until a toothpick comes out clean. Frost with our signature sweet potato frosting and garnish with coconut flakes.