|Nutritional Guidelines (per serving)|
|Servings: 1 9-inch cake (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 2g||7%|
|*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.|
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.
- 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
Preheat oven to 350 F and lightly grease a 9-inch cake pan.
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.
Pour into the cake pan and bake for 30 minutes, or until a knife inserted in the center comes out clean.
Remove from oven and sprinkle with the powdered sugar.