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Nutritional Guidelines (per serving) | |
---|---|
269 | Calories |
11g | Fat |
42g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings: 8 | |
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. |
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
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon cayenne pepper
- 1 cup cold water
- 5 tablespoons vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons powdered 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 powdered 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 powdered 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 3 months. Let thaw overnight in the fridge before using.
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