- 1½ cups All-purpose flour
- 1 cup Sugar
- ¼ cup Cocoa powder
- 1 tsp Baking soda
- 1½ tsp Cinnamon
- ¾ tsp Cayenne pepper
- 1 tsp Vanilla
- 1 tbsp White vinegar
- 5 tbsp Vegetable oil
- 1 cup Watercold
- 2 tbsp Confectioners' sugarpowdered
Vegan Mexican Chocolate Cake
I love to make this Vegan Mexican Chocolate Cake for special occasions like birthdays or anniversary dinners. It is moist and fudgy with a hint of spicy cinnamon and a little kick of heat from cayenne pepper – just like Mexican hot chocolate!
As well as tasting absolutely delicious, this cake is super simple to make too. Combine all dry ingredients in a bowl. Add the wet ingredients and mix until just combined. Bake in a preheated oven until a skewer comes out clean. Cool slightly before sprinkling with powdered sugar. Enjoy!
To make Vegan Mexican Chocolate Cake, you will need the following ingredients:
Steps to make Vegan Mexican Chocolate Cake
1 | Heat the oven and prepare a pan | 5 |
Preheat the oven to 350 °F. Lightly grease a 9-inch cake pan. | ||
2 | Mix all dry ingredients | 2 |
Mix 1½ cups of flour, 1 cup of sugar, ¼ cup of cocoa, 1 teaspoon of baking soda, 1½ teaspoons of cinnamon and ¾ teaspoon of cayenne pepper together in a large bowl. | ||
3 | Stir in the wet ingredients | 2 |
Add 1 teaspoon of vanilla, 1 tablespoon of white vinegar, 5 tablespoons of vegetable oil and 1 cup of cold water. Stir until the wet and dry ingredients are just combined. | ||
4 | Transfer cake batter to cake pan | 1 |
Pour the mixture into the cake pan. | ||
5 | Bake | 30 |
Bake for 30 minutes in the preheated oven until a skewer inserted comes out clean. | ||
6 | Serve | |
Sprinkle with powdered sugar before serving. | ||
