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), Ground Cinnamon (as needed), Sea Salt (as needed), Ground Ginger (1 pinch), Ground Cardamom (1 pinch), and Ground Nutmeg (1 pinch). Mix.

Add the 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 (as needed) 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.