Chocolate Peppermint Cake with Pitaya Peppermint Frosting

1. Place your sparking sugar in a medium bowl.
2. Add a few cranberries at a time and use fingers or small spoon to gently roll in the sugar to coat completely on all sides (be sure your cranberries don't stick to eachother).
3. Remove and place on a parchment lined baking rack to dry.
4. Repeat with all cranberries and rosemary sprigs.
5. Let them dry at room temperature for one hour. Store leftovers in the fridge

Chocolate Peppermint Cake

1. Preaheat your oven to 350 degrees F.
2. Whisk together all dry ingredients in a medium bowl (except for dark chocolate chunks/chips.
3. In your KitchenAid mixer (or alternatively you can use a hand beater with a large bowl), beat your aquafaba (the liquid from a can of chickpeas) on high until it starts to froth up. Add the cream of tartar as it starts to thicken. It's done when stiff peaks form and it resembles whipped egg whites.
4. Add the liquid ingredients to the bowl with the whipped aquafaba (this will cause it to deflate).
5. Finally add in the dry cake mix to the bowl and blend until a nice smooth batter forms.
6. Fold in the chocolate chunks/chips.
7. Spray 2 6-inch cake pans with coconut oil and place them on a large baking sheet (makes it easier to take them out of the oven).
8. Fill each pan equally with the cake batter and bake for 25-35 minutes, until a toothpick inserted in the middle comes out clean.
9. Move the cakes to a cooling rack and cool for about an hour before frosting