Ingredients:

• 1 3/4 cups Cassava Flour
• 1 1/2 tsp Baking Soda
• 3/4 tsp Sea Salt
• 1 tsp Black Pepper
• 1/2 tsp Ground Cloves
• 1 1/2 cups Brewed Coffee
• 1/2 cup Uncle Nearest Whisky
• 3/4 cup Vegan Butter
• 3/4 cup Pascha Chocolate Organic Cocoa Powder + 2 tbsp for dusting parchment paper
• 1 1/2 cups Coconut Sugar
• 3 Eggs
• 1 tbsp Vanilla
• 1 cup Pascha Dark Chocolate Chips (We used 100% Cacao Organic Vegan Unsweetened Dark Chocolate Chips)
• Optional: Powdered Sugar to sprinkle on top before serving

Directions:

• Heat oven to 350°F degrees.
• Grease and parchment line a 10-inch springform pan, dusting the parchment paper with cocoa powder (about 2 tablespoons) and set aside.
• Open cassava flour bag and using a fork or whisk mix the flour around and measure by spooning into a measuring cup. Add to a medium bowl.
• Add baking soda, salt, pepper and cloves to the flour and mix well.
• In a medium saucepan over medium heat add coffee, whisky, vegan butter and ¾ cup of cocoa powder and mix well.
• Once butter is melted mix well again & add sugar, mixing until sugar melts completely.
• Remove from heat and let cool for a few minutes.
• Whisk your eggs and vanilla into the flour mixture to combine.
• Add chocolate mixture to the flour mixture and combine
• Fold in the chocolate chips mixing well.
• Pour into prepared pan and bake for about 1 hour.(Tip: Start checking at 45 minutes and evaluate doneness)
• Once cool sprinkle with powdered sugar and serve.

Tips:

• Cutting the recipe in half works well.
• To make it more festive add berries and whipped cream.

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