Ingredients

• 1 cup Organic Unbleached White All-Purpose Flour
• 1/2 cup Almond Flour
• 1/2 cup Unsweetened Cocoa Powder
• 1/2 tsp. Baking Soda
• 1/4 tsp. Baking Powder
• 1/4 tsp. Salt
• 2 Eggs large
• 1 cup Coconut Sugar or lightly packed brown sugar
• 1/2 cup Olive Oil
• 3/4 cup Almond Milk
• 3/4 cup Dark Chocolate Chips

• 13 1/2 oz Full-Fat Coconut Milk from can, refrigerated overnight
• 1/4 cup Powdered Sugar
• 1/2 tsp Almond Extract

• 3/4 cup Water
• 3/4 cup Granulated Sugar
• 2 Cinnamon Sticks whole
• 2 Star Anise Pods whole
• 1/2 All Spice Berries whole
• 2 cups Fresh Cranberries
• 3/4 cups Granulated Sugar for coating the cranberries

Instructions

1. Preheat the oven to 350ºF. Line an 8 x 8-inch baking dish with parchment paper (cut a big enough piece so that the paper hangs over the edges of the pan on two sides). Spray lightly with olive oil or nonstick cooking spray and set aside.
2. In a medium bowl, whisk together the flour, almond flour, cocoa powder, baking soda, baking powder and salt until well combined. In a large bowl, whisk together the eggs, sugar, oil and milk until well combined. Add in the flour mixture and mix until just incorporated. Fold in the dark chocolate. Transfer the batter to the prepared pan and spread evenly.
3. Bake for 30-35 minutes, or until a cake tester inserted into the middle comes out clean. Set the pan on a wire rack. Let the cake cool completely, then use the parchment overhang to carefully lift out of the pan.

1. Place a medium-sized mixing bowl in the freezer for 5 minutes to chill.
2. Open the can of coconut milk and scoop the hardened coconut cream into the chilled mixing bowl (leaving behind the liquid--save this for smoothies!). Using a hand mixer, whip the cream until fluffy. Add in the powdered sugar and almond extract and whip again until incorporated.
3. Spread the frosting gently over the cooled cake. Top with the sugared cranberries as desired.