Pink Pitaya Chocolate Peppermint Cake

Ingredients

• 2 cups gluten-free 1:1 baking flour
• 1 can aquafaba (the liquid in a can of chickpeas)
• 1 can coconut milk
• ½ cup dark chocolate chunks/chips
• 1 cup vegan/plant butter
• 4 cups organic powdered sugar
• 1 teaspoon pure peppermint extract
• 2 tablespoons Suncore Foods® Pink Pitaya Supercolor Powder
• 1 cup fresh organic cranberries
• fresh rosemary (about 4-6 sprigs)
• ½ cup organic cane sugar
• 1 teaspoon baking soda
• ½ cup water
• 1-2 cups sparking sugar
• 2 teaspoons baking powder
• ½ teaspoon Suncore Foods® Rose Salt
• 1 cup date sugar
• ¼ cup unsweetened cocoa powder
• ¼ cup agave syrup (or maple syrup)
• 1 teaspoon pure vanilla extract
• ½ teaspoon pure peppermint extract