Coconut Chai Chocolate Cake
Fudgy coconut chocolate cake spiced with chai-like spices (think cardamom, ginger, nutmeg) naturally sweetened with healthy ingredients.
10 Unsweetened Dates
1 cup Water
1 1/4 cup Whole Wheat Flour
1 tbsp Whole Wheat Flour
1/2 cup Unsweetened Cocoa Powder
1 tsp Baking Powder
1/2 tsp Cinnamon
1/2 tsp Sea Salt
1 pch Ginger
1 pch Cardamom
1 pch Nutmeg
1 Egg White
1/2 cup Almond Milk
1/3 cup Unsweetened Applesauce
1/4 cup Honey
1 tsp Orange Zest
2 tbsp Coconut Oil (melted)
1/2 tsp Coconut Extract
1/4 cup Unsweetened Coconut Flakes
None to taste Coconut Flakes
None to taste Whipped Cream
1 tsp Baking Soda
Preheat oven to 350 degrees F. Grease a 9-inch round baking pan with baking spray and coat with Whole Wheat Flour, discarding any that does not stick.
Add the Unsweetened Dates and Water 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, Unsweetened Cocoa Powder, Baking Powder, Baking Soda, and Sea Salt.
Add in Cinnamon, Ginger, Cardamom, and Nutmeg. Mix.
Add the Egg, Egg White, Almond Milk, Unsweetened Applesauce, Honey, Orange Zest, Coconut Oil (melted) (2 tablespoon) and Coconut Extract to another bowl and mix until combined.
Add to the dry ingredients to the wet ingredients and mix until batter forms. Fold in the date/water mixture and the coconut flakes and mix until incorporated.
Pour into prepared pan and bake until a toothpick comes out clean, about 30-35 minutes. Cool for ten minutes.
Slice into 10-12 pieces and top with Coconut Flakes and Whipped Cream, if desired. Serve and enjoy!