MAKES: 1 (8-inch/20-cm) single-layer cake | PREP TIME: 10 minutes | COOK TIME: 30 to 35 minutes
Ingredients
coconut oil, for greasing the pan
1 cup (240 grams) coconut cream concentrate, softened
3 large eggs
½ cup (120 ml) organic honey
2 teaspoons vanilla extract
¼ cup (25 grams) unsweetened cocoa powder
1 teaspoon cayenne pepper
½ teaspoon baking soda
pinch of fine-grain sea salt
seeds from 2 vanilla beans (see Notes, here)
Process
- Preheat the oven to 325°F (165°C). Grease an 8-by-8-inch (20-by-20-cm) cake pan with coconut oil.
- Place all the ingredients in a large bowl and mix well. Pour the batter into the prepared cake pan, evening out the top with a spatula.
- Bake for 30 to 35 minutes, or until a toothpick comes out clean when inserted in the middle of the cake. Remove from the oven and let cool in the pan on a cooling rack before cutting and serving.
