Coconut Chai Chocolate Cake

Preheat oven to 350 degrees F (180 degrees C). Grease a 9-inch round baking pan with baking spray and coat with 1 tablespoon of whole wheat flour, discarding any that does not stick.

Add the Unsweetened Dates (10) and Water (1 cup) to a small sauce pan and bring to a boil. Reduce the heat to medium-low, and simmer for 10 minutes until the dates have absorbed almost all of the water.

In a large bowl combine the Whole Wheat Flour (1 1/4 cups), Unsweetened Cocoa Powder (1/2 cup), Baking Powder (1 tsp), Baking Soda (1 tsp), Simply Organic Cinnamon, Ground (1/2 tsp), Sea Salt (1/2 tsp), Ground Ginger (1 pinch), Ground Cardamom (1 pinch), and Ground Nutmeg (1 pinch). Mix.

Add the Eggland's Best Classic Egg (1), egg white, Almond Milk (1/2 cup), Unsweetened Apple Sauce (1/3 cup), Honey (4 Tbsp), Orange (1 tsp), Coconut Oil (2 Tbsp), and Coconut Extract (1/2 tsp) to another bowl and mix until combined. Add to the dry ingredients and mix until batter forms.

Fold in the date/water mixture and the Unsweetened Coconut Flakes (4 Tbsp) and mix until incorporated.

Pour into prepared pan and bake until a toothpick comes out clean, about 30-35 minutes. Cool for 10 minutes.

Slice into 10-12 pieces and top with toasted coconut flakes and Whipped Cream (to taste), if desired.