Vegan Mexican Chocolate Cake
stolen from https://www.taste.com.au/recipes/mexican-chocolate-cake-vegan/69d47df6-c22c-4a76-adcc-74a91d2231b7
This recipe called for three times the amount of “Hymalayan Pink Salt” and the syrup was “coconut nectar”… good luck finding that stuff anywhere normal…
Yield: 10 servings for giants maybe
Ingredients
- 270g plain flour
- 80g coconut flour
- 125g raw cacao power, sifted
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- pinch cayenne pepper
- 110g coconut oil
- 140g apple sauce
- 355g almond milk
- 480g rice malt syrup
- 165g maple syrup
- 2 tablespoons orange zest
- 1 banana, mashed (113g)
- 1 tablespoon coconut oil (to grease the baking tin)
- 1/2 cup slivered almonds (to serve)
Cooking Directions
- Preheat oven to 180 degrees C
- Prepare a 22cm springform pan with baking paper base and coconut oil on sides
- Combine all dry ingredients in a bowl
- In a super large bowl, combine all wet ingredients.
- Slowly add dry ingredients to wet ingredients while mixing. Continue mixing until smooth.
- Pour the batter into the prepared springform pan and bake for 40-45 minutes or until a skewer comes out clean.
- Leave to cool completely at room temperature (oops) and turn out onto a serving platter. Alternatively, panic that you’re late for a celebration, put it in the fridge while attempting a frosting, not let it cool anywhere near enough (this is a beautiful dense cake that holds it’s heat), and have the frosting melt off. Serve hot and fresh with slivered almonds.