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.

Chocolate Hazelnut Crepe Cake

Chocolate Hazelnut Crepe Cake

Not only does this Chocolate Hazelnut Crepe Cake look fabulous, it tastes amazing too.  The original recipe is by the very creative Lucy Nunes and amazing photography by Jeremy Simons.

You will find the recipe here at Taste.   This cake is easier to make than it looks so please don’t be daunted by the photo.  It’s absolutely delicious!

As an easy alternative, should you prefer not to use frozen crepes as suggested in Lucy’s recipe for this cake, you can make your own Chocolate Crepes.  Click here for the Chocolate Crepes recipe by Rebecca Franklin.

Chocolate & Peanut Butter Protein Smoothie

Chocolate Peanut Butter Smoothie Recipe

This delicious Chocolate & Peanut Butter Protein Smoothie can be made low fat with low sugar or if you decide to be a little naughty … you can make the smoothie on full cream milk and use honey for your sweetener.  Either way, it’s sure to be a big hit not only because it’s a healthy alternative to the usual smoothie you buy at the store, but because it’s so big on taste that kids and adults alike LOVE IT!  This fabulous little recipe makes a great protein treat on a warm day.

You will find this recipe at a fantastic food blog called Hot Polka Dot which is the cutest name for a blog (in my opinion!) along with her beautiful photography (especially the polka dot cloth!)  Be sure to check out Lindsey’s other recipes.  They’re amazing! (So is the photography!)

Enjoy … Cheers!