Nanaimo Cake

Creamy, chocolatey, coconuty, and custardy - it's the stuff dreams are made of. Well, that is if you're a Canadian, eh. If you're not you've probably never heard of Nanaimo Bars. That's ok, we'll keep it our little secret. Moist, black cocoa cake mixed with toasted coconut, wrapped in a custard infused whipped vanilla frosting, dripped with black chocolate ganache, and topped with slices of our mystical Nanaimo Bars. The whole thing is just... next level! Instructions: Keep your cake refrigerated. Remove cake from refrigerator one (1) hour before serving and let sit at room temperature (it will be the most tender and moist if served at room temperature). Keep unused portions protected from air in a re-usable container or by returning your cake to its box and wrapping the box in a plastic bag. INGREDIENTS: Coconut Black Cocoa Cake: Bunner’s all purpose flour blend ( chickpea flour, sorghum flour, fava bean flour, potato starch, tapioca starch), black cocoa, baking powder, salt, xanthan gum, dairy free butter (canola oil, water, palm oil, salt, vegetable monoglycerides, sunflower lecithin, citric acid, natural flavours, annatto, turmeric, vitamin A, vitamin D2), sugar, applesauce, vanilla, coconut cream (coconut extract, water, sodium carboxymethyl cellulose, xanthan gum, polysorbate), water, sunflower lecithin, guar gum, polysorbate 60, sodium metabisulphite), apple cider vinegar, toasted coconut. Nanaimo Frosting: Powdered sugar, shortening (canola oil, palm oil, mono and diglycerides), coconut cream (as above), salt, vanilla, colour, custard (dairy free butter (as above), dairy free whipped cream (water, hydrogenated palm oil, sugar, sorbitol syrup, hydroxypropyl methyl cellulose, carboxy methyl cellulose, carrageenan, tara gum, gellan gum, polysorbate 60, sorbitan monostearate, mono-and diacetyl tartaric acid esters of mono-and diglycerides of fatty acids, sodium stearoyl-2-lactylate, soy lecithin, flavouring, trisodium citrate, disodium phosphate, salt, colour),