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Mexican chocolate cake (vegan)
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Decadent dark chocolate cake with a spicy twist of cayenne, and it's gluten-free, dairy-free, egg-free, and refined sugar-free.
Ingredients:
  • 437.50 ml all-purpose gluten-free flour
  • 105.00 gm coconut flour
  • 375.00 ml raw cacao powder, sifted
  • 10.00 gm baking soda
  • 3.60 gm Himalayan pink salt
  • 1.88 gm ground cinnamon
  • 1/4 tsp cayenne pepper
  • 105.00 gm extra virgin coconut oil
  • 132.50 gm apple sauce
  • 375.00 gm water
  • 500.00 ml coconut nectar
  • 40.00 ml orange zest
  • 1 banana mashed
  • 16.80 gm coconut oil (to grease the baking tin)
  • 250.00 ml raw cacao powder, sifted
  • 65.63 gm orange juice
  • 125.00 ml coconut nectar
  • 20.00 ml orange zest
  • 1/4 tsp cayenne powder
  • Pinch Himalayan pink salt
  • 40.00 ml orange zest, to serve
  • 125.00 ml slivered almonds, to serve
Instructions:
  • Preheat the oven to 200°C (180°C for fan-forced ovens).
  • Grease a 20cm springform pan with coconut oil and line the base and sides with baking paper for easy removal later.
  • Mix all dry ingredients in a large bowl, then combine all wet ingredients in a separate bowl. Slowly whisk the dry mixture into the wet mixture until smooth. Pour batter into the cake tin and bake for 40-45 minutes until a skewer comes out clean. Cool at room temperature, then transfer to a serving platter.
  • Combine all frosting ingredients in a large bowl and whisk until smooth. Drizzle the smooth frosting over the cooled cake and spread evenly using a spatula. Garnish with fresh orange zest and slivered almonds for a delightful finish.

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