Inspired by Mexican hot chocolate, made famous by the movie "Chocolat," this vegan Mexican chocolate cake recipe uses both cinnamon and cayenne to get a spicy chocolate flavor. The spices blend perfectly with rich chocolate for a deliciously flavorful dessert.
Even though this cake is made from scratch, it's just as easy as a boxed mix. You simply add all of the dry ingredients followed by the wet ingredients and mix them together for a one-bowl batter. It only takes a few minutes to throw together and comes out moist and flavorful. The recipe makes one 9-inch cake, but you can double it to make two layers. Top simply with a dusting of powdered sugar or go all out and top with vegan chocolate frosting or drizzle with chocolate ganache.
Since this is a vegan recipe, it's meat, dairy free, and egg free. A small amount of oil replaces the standard butter and a tablespoon of white vinegar helps stand-in for eggs and give the cake its lift. You won't taste the vinegar in the finished cake—it largely bakes off in the oven and melds with the other flavors.
Ingredients
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1 1/2 cups all-purpose flour
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1 cup sugar
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1/4 cup cocoa powder
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1 teaspoon baking soda
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1 1/2 teaspoons ground cinnamon
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3/4 teaspoon cayenne pepper
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1 cup cold water
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5 tablespoons vegetable oil
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1 tablespoon white vinegar
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1 teaspoon pure vanilla extract
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2 tablespoons confectioners' sugar
Steps to Make It
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Gather the ingredients.
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Preheat the oven to 350 F and lightly grease a 9-inch-square or -round cake pan.
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In a large bowl, combine the flour, sugar, cocoa, baking soda, cinnamon, and cayenne and stir. Add the cold water, vegetable oil, white vinegar, and vanilla and stir until just combined.
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Pour the batter into the cake pan and bake for about 30 minutes, or until a knife inserted in the center comes out clean.
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Let the cake cool completely. Dust with confectioners' sugar and serve.
Recipe Variations
- For a richer flavor, swap some or all of the cold water with chilled coffee. It will accentuate the chocolate flavor without turning it into a coffee-flavored cake.
- Double up on the chocolate by dusting the finished cake with cocoa powder instead of confectioners' sugar.
- Sprinkle the top of the cake with finely chopped, toasted walnuts or pecans or chocolate chips for textural contrast.
Tips
- This vegan chocolate cake will keep for a few days at room temperature. Cover tightly and keep in a cool place.
- A baked and completely cooled cake can also be frozen. Wrap tightly in several layers of plastic wrap and place in a zip-top freezer bag. Freeze for up to three months. Let thaw overnight in the fridge before using.
Nutrition Facts (per serving) | |
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278 | Calories |
9g | Fat |
47g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 278 |
% Daily Value* | |
Total Fat 9g | 12% |
Saturated Fat 1g | 3% |
Cholesterol 0mg | 0% |
Sodium 159mg | 7% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 1g | 5% |
Total Sugars 27g | |
Protein 3g | |
Vitamin C 0mg | 1% |
Calcium 10mg | 1% |
Iron 2mg | 11% |
Potassium 32mg | 1% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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