Mexican Chocolate Cake (Vegan)

Mexican Chocolate Cake Vegan

Check out this super rich dark chocolate cake (perfect for vegans) which has a bold kick of cayenne pepper.  It is also perfect for people who maybe have particular allergies as this is not only gluten free, but is also dairy free, egg free and free of sugar!  This is a perfect chocolate cake recipe for vegans.

Handy Tip #1:  You will need a 22cm springform tin.
Handy Tip #2: Where to buy Himalayan Pink Salt? You should be able to find it at a reputable health food store or organic market.

For a converter, simply click here. 

Dry Ingredients:

  • 1 3/4 cups all-purpose gluten-free flour
  • 3/4 cup coconut flour
  • 1 1/2 cups raw cacao powder, sifted
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons Himalayan pink salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper

Wet Ingredients:

  • 1/2 cup extra virgin coconut oil
  • 1/2 cup apple sauce
  • 1 1/2 cups water
  • 2 cups coconut nectar
  • 2 tablespoons orange zest
  • 1 banana mashed
  • 1 tablespoon coconut oil (to grease the baking tin)

Frosting:

  • 1 cup raw cacao powder, sifted
  • 1/4 cup orange juice
  • 1/2 cup coconut nectar
  • 1 tablespoon orange zest
  • 1/4 teaspoon cayenne powder
  • Pinch Himalayan pink salt
  • 2 tablespoons orange zest, to serve
  • 1/2 cup slivered almonds, to serve

Method:

  1. Preheat the oven to 200°C (180° fan-forced).

  2. Prepare the springform cake tin by greasing with coconut oil and lining base and sides with baking paper.

  3. Combine all dry ingredients in a large bowl. In a separate bowl, combine all wet ingredients. Gradually add the dry mixture to the wet mixture, whisking as you go, until thoroughly combined and smooth. Pour the batter into the prepared cake tin and bake for 40-45 minutes or until a skewer comes out clean. Leave to cool completely at room temperature and turn out onto a serving platter.

  4. In a large bowl, whisk all ingredients for the frosting until smooth. Pour over cooled cake and spread evenly with a spatula. Top with orange zest and slivered almonds.

Bon Appetit!

This original recipe is by Maz Pugoy and photography by Andrew Young.

Cherry Chocolate Cheesecake

Cherry Chocolate Cheesecake

Wow!  Try to say this one three times really fast … Cherry Chocolate Cheesecake.  This beautiful looking cheesecake tastes even more delicious than it sounds and looks.  The rich taste and smooth creamy texture of the chocolate cheesecake is complimented perfectly by the cherries.   I originally found this recipe by the talented Emma Braz through Super Food Ideas (Photo by Rob Palmer).    If you’re anything like me and you need a measurement converter, this is the one I use here.

Listed here are the ingredients that I used in comparison to the original recipe (which are fundamentally the same, although some changes are due to particular produce not being available).  Please see the link above for the original recipe.

Ingredients 

  • 250g plain chocolate biscuits (any plain type of chocolate cookies/biscuits will do just fine  OR  use Gluten Free Chocolate Cookies to make the base Gluten Free)
  • 125g butter, melted
  • 500g cream cheese, softened
  • 3/4 cup caster sugar
  • 2 eggs
  • 2 tablespoons cocoa powder, sifted (I used Dutch Processed Cocoa Powder)
  • 300g sour cream
  • 300g cherries, pitted, halved  (I used frozen pitted cherries as they weren’t in season at the time I made this – but they worked just fine)
  • cherries and icing sugar, to serve
  1. Preheat your oven to 160°C or 320F/140°C or 280F  fan-forced.  Grease a 5.5cm/2.5″ deep, 24cm/9″ (base) springform pan.  Crush or Process the biscuits until the mixture resembles fine breadcrumbs.  Add the butter and process to combine.   Press the mixture over the base of the prepared pan.   Cover and then refrigerate for 30 minutes.
  2. Using an electric mixer, beat the cream cheese and sugar until smooth.   Then add the eggs, one at a time whilst beating to combine.   Then beat in the cocoa and sour cream until just combined.   Fold in the cherries and then spread over the biscuit mixture.
  3. Bake for 35 to 40 minutes or until center is just firm. Turn off the oven and allow to cool in the oven for 3 hours with the door slightly ajar/open.   Take out and refrigerate overnight.
  4. To Serve, adorn the top with cherries and sprinkle with icing sugar.  Enjoy!

Triple Chocolate Layer Cake

Triple Chocolate Layer Cake

Check out this fabulous recipe for a Triple Chocolate Layer Cake has layer upon layer full of chocolate goodness in between.  See if you can stop at just one piece!  This divine recipe can be found at Sally’s Baking Addiction where you will be able to see more fantastic pictures by Sally including a step by step recipe (with lots of photos) on how to make this amazing creation.

Looks delicious!

Chocolate Cupcakes made with Olive Oil

Chocolate Cupcakes made with Olive Oil

Everyone likes to find a healthy recipe you can keep which actually tastes good nowdays. You will find this amazing recipe for Chocolate Cupcakes made with Olive Oil and other fantastic photographs at In Jennie’s Kitchen.  Be sure to take a look around and be inspired!