Simple Vegan Chocolate Piñon Cake

1. Spray a 9-inch round cake pan with baking spray and dust with flour. Preheat oven to 350 degrees.
2. In a food processor, grind piñon nuts until a nut butter texture is achieved, scraping down sides frequently. Add cornmeal and blend again for about 30 seconds, just to combine.
3. Place a medium saucepan filled with 2 inches of water over medium heat. Top with a heatproof bowl that sits above water. Once water comes to a simmer, add chocolate to bowl to melt, stirring occasionally. Remove from heat, and carefully add melted chocolate to piñon mixture in food processor. Blend about 1 minute until smooth, scraping sides as needed.
4. In a separate bowl, whisk sugar, sunflower oil, vanilla, and milk, and add to chocolate mixture. Process again until smooth, pulsing slowly and scraping sides until completely mixed, 15 to 30 seconds.
5. In a medium bowl, combine flour, baking powder, baking soda, and salt. Add chocolate mixture to bowl, and fold together, ensuring there are no lumps. 
6. Transfer to prepared pan and spread evenly. Bake for 48 to 50 minutes, or until cake springs back when center is touched and a butter knife inserted into center comes out clean.
7. Remove from oven and place on a wire rack to cool for 15 minutes. Remove from pan. Carefully place a stencil of choice onto cake’s surface. Place powdered sugar into a small strainer and gently tap to cover cake with a light dusting of sugar. Carefully remove stencil without disrupting design.