• 3 layer, 8-inch cake

  Preheat Oven to 350 degrees.

  Grease cake pans with nonstick coconut oil.

Spiced French Hot Cocoa Cake:

• Whisk the oat flour, coconut sugar, cocoa powder, sea salt, baking powder, baking soda, cinnamon, and cayenne pepper in a bowl. Set aside.

  Using a standing mixer, beat the eggs, egg whites, coconut oil, oat milk, and vanilla until smooth and creamy.

  Add in the hot water and continue to beat for 1 minute. Sift in the dry ingredients and whisk until smooth.

  Bake for 25-30 minutes, or until toothpick inserted into the center of cake comes out clean. Let cool.

Gingerbread Buttercream:

• Using a standing mixer, beat the butter and coconut cream on a low speed until smooth.

  Add in the vanilla bean paste, sea salt, molasses, cinnamon, ginger, nutmeg and contimue to beat until smooth.

  Carefully add in the powdered sugar. Mix on low speed until all of the ingredients are fully incorporated. If the frosting is too thin, add in more powdered sugar.

  To assemble the cake, spread a spoonful of the buttercream on each cake layer.

  Frost the entire cake in the buttercream or if you prefer less frosting, make it a naked cake.

  Decorate with homemade gingerbread cookies (instructions to follow) and rosemary!

Frosty Gingerbread Cookie Trees:

• Line 2-3 large baking sheets with parchment paper.

  In a small bowl, whisk the oat flour, baking soda, Maldon salt, ginger, cinnamon, nutmeg, and cloves together until combined. Set aside.

  Beat the butter on medium speed until completely smooth and creamy, about one minute.

  Add the brown sugar and molasses and beat until combined. Beat in egg, egg white and vanilla bean paste on high speed, about two minutes.

  On low speed, add the dry ingredients into the wet ingredients and mix until well combined. The cookie dough will be thick.

  Cut the dough in half and wrap each dough ball in seran wrap. Pat down to create a disc.

  Make sure and chill for at least two hours before rolling the dough.

  Flour a freshly cleaned work surface. Roll out one disc at a time with a floured rolling pin, turning the disc as you go.

  The dough will be sticky at first and will most likely crack. The trick is to roll it a few times with the scraps that fall off.

  Once rolled to about 1/4 inch thick, cut into desired shapes with your favorite cookie cutters. I used reindeer and christmas trees.

  Place cookie shapes onto the prepared baking sheets. Repeat with the remaining disc of dough. Make sure to re-roll the scraps to make use of all of the dough.

  Bake for about 8-10 minutes, depending on the size of your cookie cutters. Let cool completely and decorate as desired!