Desert Heritage Chocolate Spice Cake with Cinnamon Cream Cheese Frosting

Made with ROC® Certified Oatman Farms White Sonora T-55 Flour & Madagascar Bourbon Pure Vanilla Extract

This richly spiced chocolate cake is built on two of our most beloved ingredients: ROC® Certified White Sonora T-55 flour and our Madagascar Bourbon Pure Vanilla Extract.

White Sonora is one of the oldest wheats in North America. It is a heritage soft winter wheat first introduced by Spanish missionaries to Arizona over 300 years ago and also cultivated by the native Akimel O'odham. Stone-ground fresh on our farm, it carries a delicate, creamy flavor and light aroma that makes it the ideal choice for cakes, pastries, and tender baked goods. The T-55 extraction produces a finely sifted, soft flour that gives this cake its light crumb.

Our Madagascar Bourbon Pure Vanilla Extract is the only craft distilled, barrel-aged vanilla extract on the market made from organic, fair-trade, sustainably sourced, and fully traceable bourbon vanilla beans sourced from a single estate and combined with our own heirloom ROC® Certified wheat. One drop and you'll understand why it belongs in everything you bake.

Mild olive oil replaces conventional vegetable oil here for a heart-healthy fat that keeps every bite moist. Coconut oil or avocado oil work beautifully as well.

Ingredients

For the cake:

• 1¾ cups ROC® Certified Oatman Farms White Sonora T-55 flour
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup unsweetened cocoa powder, sifted
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground cayenne pepper
• 2 eggs, at room temperature
• ½ cup mild olive oil (or coconut oil or avocado oil)
• 1 cup milk, at room temperature
• 1½ teaspoons Oatman Farms Madagascar Bourbon Pure Vanilla Extract
• 1 cup prepared coffee, heated to just below boiling

For the cinnamon cream cheese frosting:

• 1 cup cream cheese, at room temperature
• ¼ cup unsalted butter, at room temperature
• 2 cups powdered sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon Oatman Farms Madagascar Bourbon Pure Vanilla Extract
• Pinch of salt 

Instructions

Preheat the oven to 350°F (180°C). Butter or spray an 8x11-inch baking pan. Line with parchment paper along the bottom and two long sides to help with removal. 

For the cake:

1. In a large mixing bowl, combine the sifted flour, baking powder, baking soda, salt, cocoa powder, granulated sugar, brown sugar, cinnamon, and cayenne. Whisk to combine.
2. Add the eggs, olive oil, milk, and vanilla extract. Beat at medium speed for 2 minutes until smooth with no lumps remaining.
3. Heat the coffee (or water) until just about to boil. With the mixer on low, add it to the batter in a thin, steady stream until completely incorporated and smooth. 
4. Pour into the prepared pan and bake for about 40 minutes, until the top springs back and a toothpick inserted in the center comes out clean.
5. Let the cake cool completely on a wire rack. Run a knife along the unlined short sides to loosen, then carefully lift out using the parchment. Transfer to a serving plate and remove the paper.
6. Spread the cinnamon cream cheese frosting over the top using an offset spatula or the back of a spoon. Garnish with a dusting of cinnamon or mini chocolate chips. Cut into squares and serve.

Store leftovers covered in the refrigerator.

For the frosting:

1. Beat the cream cheese and butter together until very creamy and completely smooth.
2. Gradually add the powdered sugar and beat until thick and spreadable.
3. Add the cinnamon, vanilla extract, and salt if using. Beat again until fully incorporated and smooth.

The frosting keeps well in the refrigerator for a few weeks. Beat again before using to restore its creamy consistency.

Note: The T-55 extraction is the lightest sift in our White Sonora line — finely milled for tender, delicate baked goods. If you prefer a slightly heartier crumb, our T-65 works beautifully here too. Adjust the amount of coffee if the batter feels too thick as you add more bran in the cake.  For oil, mild olive oil is our first choice for its healthy fats and neutral flavor, but coconut oil (melted and cooled) or avocado oil are excellent substitutes.