So I have neglected this blog for an entire year and I have realized, unfortunately, that I miss adventuring. Now while I am stuck on campus finishing off my senior year, there is no reason for life to be boring! So I have decided to pick up this blog again in honor of my favorite type of adventure--cooking!
I love to cook and talk about food so I hope you feel inspired to try some new recipes! Everything here is vegan, sugar-free and absolutely delicious (I promise).
Oh and please email me any time with your adventures (kitchen related or not)! Email me at

Sunday, December 27, 2009

Vegan Mexican Chocolate Cake with Spicy Chocolate Sauce

Nothing serves the holidays and birthdays like an amazing chocolate cake. This is hands down the best chocolate cake recipe I know (vegan or not vegan), and also one of the simplest. Taken straight from PPK, with some spices added to give it a little something extra. Don't be afraid of the chili, it is not overwhelming and just adds a little something. If you don't want to use it though, just leave it out!

This cake uses a 9 inch springform pan. For a layered cake simply double the recipe and use two pans.

Vegan Mexican Chocolate Cake

  • 3/4 cup whole wheat pastry flour
  • 1 cup all purpose unbleached flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon salt
  • 3/4 cup good cocoa powder
  • 1 cup milk substitute (I used unsweetened almond milk)
  • 1/2 cup canola oil or light olive oil
  • 1 1/2 cups pure maple syrup
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons vanilla
  • Preheat oven to 350 F. Spray a 9 inch springform pan with non stick cooking spray.
  • Sift together flours, baking powder, baking soda, salt, cinnamon and chili powder.
  • In a saucepan, heat the milk on low-medium heat. When it is slightly bubbling, add the cocoa powder and wisk well until it is dissolved. Remove from heat.
  • Combine the other liquid ingredients in a bowl and whisk well. Add the cocoa mixture and combine. Add the wet ingredients to the dry.
  • Pour batter into prepared pan, bake at 350 F for 25-30 minutes until a toothpick or butter knife comes out clean.
While the cake is cooling, prepare the chocolate sauce:

Spicy Chocolate Sauce

  • 1/2 lbs (about half a package) semi-sweet chocolate chips
  • approx. 1 cup milk alternative
  • approx. 1/3 cup maple syrup
  • 1 tsp. vanilla
  • 1/2 tsp cinnamon
  • 1/3 tsp chili powder
  • With a double-boiler, add the chocolate chips and add milk until the chips are just covered.
  • Once the chocolate has melted, add the vanilla. Stir continuously.
  • Now add the maple syrup until you have reached your desired sweetness. This will depend upon the chocolate chips and milk used. If the sauce is getting too thick, add more milk just a splash at a time.
  • Once the sauce has reached your desired thickness and sweetness, add the cinnamon and chili power.
  • Remove the sauce from heat and pour on top of the cake. Now serve!

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