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squirrelydan76
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Preheat oven to 350°F.
Add the almond flour, arrowroot flour, cocoa powder, baking powder and soda, cinnamon, ancho chili powder and salt to a mixing bowl and whisk.
Add the dates, soy milk and vanilla extract to a blender and blend until dates are completely pulverized.
Pour mixture into the bowl with the dry ingredients along with the hot water and stir well.
Pour mixture into a parchment lined 6 inch springform pan and smooth the top.
Bake for 50 minutes.
Once baked let cake cool for 15 minutes on a cooling rack before removing it from the springform pan.
Add the ingredients to a blender and let it soak while the cake is cooling.
Blend until dates are completely pulverized.
You can either pour it over the entire cake or pour it over individual slices.
If the sauce thickens too much while it is sitting you can always add a little bit of water to get it to be pourable again.
Store cake covered in the fridge for up to 5 days.