Vegan Mexican Chocolate Cake

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Jolinda Hackett
Updated 07/28/19
Chocolate cake

Getty Images / Shawna Lemay
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 1 9-inch cake (8 servings)
Nutritional Guidelines (per serving)
269 Calories
11g Fat
42g Carbs
2g Protein
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Nutrition Facts
Servings: 1 9-inch cake (8 servings)
Amount per serving
Calories 269
% Daily Value*
Total Fat 11g 14%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 370mg 16%
Total Carbohydrate 42g 15%
Dietary Fiber 2g 7%
Protein 2g
Calcium 43mg 3%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. And of course, as a vegan recipe, this chocolate cake is dairy-free, egg-free and cholesterol-free.

Ingredients

  • 1 1/2 cups flour
  • 1 cup sugar
  • 1/4 cup cocoa
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon cayenne pepper
  • 1 teaspoon vanilla
  • 1 tablespoon white vinegar
  • 5 tablespoons vegetable oil
  • 1 cup cold water
  • 2 tablespoons powdered (confectioner's) sugar

Steps to Make It

  1. Preheat oven to 350 F and lightly grease a 9-inch cake pan.

  2. In a large bowl, combine the flour, sugar, cocoa, baking soda, cinnamon, and cayenne. Add the vanilla, vinegar, oil, and water and stir until just combined.

  3. Pour into the cake pan and bake for 30 minutes, or until a knife inserted in the center comes out clean.

  4. Remove from oven and sprinkle with the powdered sugar.