Vanilla Bean Chocolate-Cayenne Cake

MAKES: 1 (8-inch/20-cm) single-layer cake | PREP TIME: 10 minutes | COOK TIME: 30 to 35 minutes


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)


  1. Preheat the oven to 325°F (165°C). Grease an 8-by-8-inch (20-by-20-cm) cake pan with coconut oil.
  2. 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.
  3. 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.