Red Velvet Chocolate Loose Leaf Tea

Cake

• 1 cup butter, softened
• 1 ¼ cup coconut sugar
• 3 eggs
• ¼ cup pure maple syrup
• 2 ½ cup all purpose flour
• 2 tbsp Red Velvet Chocolate Organic Loose Leaf Tea, finely ground into a powder
• 1 tbsp cocoa powder
• 1 tsp baking soda
• 1 ¼ cup dairy free milk - we used almond milk
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 1 packet Natural beet food coloring powder

Frosting

• 1 cup butter, softened
• 1 cup pure maple syrup
• ½ cup cocoa powder
• ½ cup Red Velvet Chocolate Organic Loose Leaf Tea, finely ground into a powder
• 1 tsp vanilla extract

1. Preheat the oven to 350 degrees Fahrenheit and line two 8 inch round cake pans with parchment paper.
2. In a large bowl, beat together the softened butter and coconut sugar until light and fluffy. Beat in the eggs, one at a time, until combined. Beat in the maple syrup.
3. In a separate medium bowl, whisk together the flour, ground tea, cocoa powder, and baking soda.
4. In another small bowl, stir together the dairy free milk and apple cider vinegar. Let sit for 5 minutes, then stir in the vanilla extract and red food coloring.
5. Add about half of the flour mixture and half of the milk mixture to the butter mixture. Mix well to combine, then add the remaining mixtures and mix well to combine.
6. Scoop equal amounts of the batter into each lined cake pan, spreading into an even layer. Transfer the pans to the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let cool in the pans for about 20 minutes before inverting the cakes onto a cooling rack. Let cool completely.
7. Meanwhile, make the frosting: Add all ingredients to a medium bowl and beat well to combine, until smooth.
8. Once the cake has cooled, spread half of the frosting on top of one cooled cake and top with the other one.