1 cup gluten-free flour mix
3/4 cup granulated sugar
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon xanthan gum
1 cup coconut milk
1/2 cup canola oil
1/4 cup black bean puree
1/4 cup espresso
1 tablespoon vinegar
1 tablespoon vanilla extract
1 teaspoon coconut extract
1 cup vegan semisweet chocolate chips
Vegan chocolate syrup, such as Da Vinci brand
Caramel Coconut Filling, recipe follows
Caramel Buttercream Frosting, recipe follows
1/4 cup sweetened coconut flakes, plus more for garnish
1/2 cup coconut palm sugar
1/4 cup nondairy margarine
1/4 cup coconut milk
2 teaspoons arrowroot
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract
8 cups powdered sugar
8 ounces nondairy margarine
1/2 cup soy milk
1/4 cup caramel sauce, from Coconut Caramel Filling
1 tablespoon vanilla extract
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