Vegan Mexican Chocolate Cake Recipe

Chocolate cake
Getty Images/Shawna Lemay
  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: 1 9-inch cake (8 servings)
Ratings (13)

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.

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What You'll Need

  • 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

How to Make It

  1. Preheat oven to 350 degrees 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.
Nutritional Guidelines (per serving)
Calories 269
Total Fat 11 g
Saturated Fat 1 g
Unsaturated Fat 7 g
Cholesterol 0 mg
Sodium 370 mg
Carbohydrates 42 g
Dietary Fiber 2 g
Protein 2 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)