Skip to Main Content

Mexican Chocolate Cake

For the Cake:
Coconut oil for greasing the pan
3/4 cup plus 2 Tbsp. cocoa powder
1 1/2 cups all-purpose flour
1/2 cup whole wheat pastry flour
1 tsp. baking soda
1 tsp. baking powder
Pinch sea salt
Pinch of chili power
1 tsp. cinnamon
1/2 cup coconut oil
3/4 cup sugar
1 cup maple syrup
1 Tbsp. orange zest
1 1/4 cup almond milk
1 tsp. orange extract
1 tsp. apple cider vinegar

• Preheat the oven to 350°F. Grease a 9-inch Bundt pan with coconut oil, then line with parchment paper and dust with 2 Tbsp. of cocoa powder.
• Sift 3/4 cup cocoa powder, the flours, baking soda, baking powder, salt, chili powder, and cinnamon in a large bowl.
• Beat the coconut oil and sugar together in a separate bowl for 2 minutes. Slowly add the maple syrup, orange zest, almond milk, orange extract, and apple cider vinegar until fully mixed.
• Add the wet ingredients to the dry. Fold with a spatula until the batter is smooth. Pour into the pan. Bake 35 to 40 minutes.
• Let cool. Turn out from the pan and drizzle with Creamy Chocolate Frosting.

For the Creamy Chocolate Frosting:
2 cups chocolate chips
1/4 cup orange juice
3/4 cup maple syrup
1 Tbsp. orange extract
1 tsp. chili powder
Pinch fine sea salt

• Place the chocolate chips in the top part of a double boiler, stirring until the chips are thoroughly melted.
• Add the remaining ingredients. Whisk until smooth. Immediately drizzle over the cooled Mexican Chocolate Cake.

Makes 1 9-inch Bundt cake

      Respond
      Commenting is closed.
      • Stef says:

        This recipe is great, I have made it twice and both times it turned out well. I needed about 10 mins less cooking time for my oven. It was beautiful and moist even days later and that was without even storing it in a cake tin! I found the main flavours to be chocolate and orange (i used fresh orange juice in place of the orange extract), and the chilli and cinnamon were very subtle. Highly recommended!

      • Cathy says:

        I good non-sugar substitute to use (and that BabyCakes cook book uses – they’re situated in NYC) is Agave nectar – it’s soooo good! I think like for every cup or half cup of sugar you replace with agave – which is both a honey and sugar substitute. Pretty sweet!

      • Elizabeth Stewart says:

        I’m a vegan and I have diabetes. I wish there were more recipes for desserts and cakes which don’t contain sugar, or at least some way to sort which is which – I waste a lot of time going through various recipes only to see the dread “s-word”!

      Connect With PETA

      Submit