Our cacao cake, recently featured in Bend Magazine, is our decadent, rich and delicious version of a chocolate cake. It is a celebration of Mexico’s flavorscape and ancestral wisdom.

Cacao, vs. cocoa, is the raw unprocessed bean used to make chocolate. It was used by the Mayans as part of their many sacred rituals. We top the cake with a delicious glaze using cacao, mexican cinnamon, mexican vanilla bean, rosita de cacao (a little flower that grows above the cacao in the rainforest), and then sprinkled with tiny chocolate chunks we make using raw cacao nibs, almonds, mexican cinnamon and coconut sugar.

To decorate it, we made these pinecones using cake dough, sliced almonds and then dipped in 80% dark chocolate.

Sizes:

6 inch (double layered) will serve 6-8 people
8 inch (double layered) will serve 8-12 people

Ingredients:
Almond flour, cacao*, maple syrup*, eggs*, chocolate chips (cacao, cacao butter, coconut sugar)*, cacao nibs*, sliced, almonds, mexican vanilla bean*, rosita de cacao, baking soda, sea salt *ORGANIC

GF / DF / no refined sugar / oil free

CHRISTMAS PICKUP
Christmas orders will be ready for pickup on December 23 from 1-4 PM.