Ingredients
Scale
Cake
- 1 and 1/4 cups whole wheat pastry flour (I used Bob’s Red Mill)
- 1/4 cup cacao powder
- 3/4 cup coconut sugar
- 1 tsp baking soda
- 1 cup (8 oz.) boiling water
- 1 bag of chai tea (I used Spiced Rooibos Chai from Trader Joe’s)
- 1/4 cup coconut oil
- 1 egg
- 1 tsp. pure vanilla extract
Mousse
- Cream from one can of full-fat coconut milk (leave can in refrigerator upside down for a day or two, then open right side up and scoop out the cream)
- 1/2 tbs cacao powder
- 1 tbs. maple syrup
Instructions
- Preheat oven to 350˚F.
- In a mixing bowl, stir together whole wheat pastry flour, cacao, coconut sugar, and baking soda.
- Bring 8 oz of water to a boil (I just microwaved a mug with 8 oz. of water for 3 minutes) and let your tea bag steep for 5-10 minutes, depending on the intensity of flavor you want. Once steeped to your liking, remove your tea bag and drop the coconut oil into the hot tea to melt it.
- Once completely melted, pour the tea/oil mixture into your dry ingredients, mix to combine, and set aside. In a separate bowl, whisk egg and vanilla and then stir into the cake batter.
- Pour batter into a cake pan and bake for about 25 minutes, or until the mixture is set and a toothpick inserted in the center comes out clean. Let cool.
Mousse
- Combine the coconut cream, cacao, and maple syrup, whisking heavily until fluffy and completely combined.
Notes
- If your coconut cream is very solid and you’re having a hard time mixing, you may choose to gradually add some of the leftover coconut milk from your can until the mousse is at a satisfactory consistency. Do not put the mousse on the cake until it has cooled completely! Decorate with sprinkles or dust with a little bit of cocoa.