Mexican Chocolate Cake

5.0 (2 reviews)

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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind