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Simple, Easy Low Fat Vegan Mexican Chocolate Cake
You have friends coming over and want to make them a delicious treat, BUT...
- One is vegan
- Another is on a lowfat diet
- You're out of eggs, butter, oil, and pretty much all other fresh dessert ingredients
- You have absolutely NO time
Not to worry! This Mexican chocolate cake recipe I adapted from a Serious Eats adaptation of a Real Simple recipe makes it possible to soldier on even if any/all of these constraints come into play- plus it has a nice cinnamon-chili kick to it, adding some complexity to the basic chocolate cake gig. I hope you enjoy it!
Note: I have the ingredients in both weights and measurements. I strongly recommend measuring ingredients by weight- this leads to uniformity in results and easier cleanup- not to mention faster food prep. Food scales are cheaper and more accurate/durable than ever these days, so you have no excuse, my dear.
For the Cake...
- 212 grams all-purpose flour (1 1/2 cups )
- 200 grams sugar (1 cup)
- 44 grams unsweetened cocoa powder (1/2 cup) (though I usually use Dutched cocoa powder, natural cocoa powder, which is not treated with alkali, is best in this recipe)
- 5 grams cinnamon (2 teaspoons)
- 7 grams baking soda (1 teaspoon)
- 1 gram fo cayenne pepper or chili powder (1/4 teaspoon - really just a dash)
- 2 grams salt (1/4 teaspoon)
- 1 tablespoon balsamic vinegar
- 1 tablespoon vanilla extract
- 8 ounces cold water
... For the Icing:
- 135 grams powdered sugar (2/3 cup)
- 30 grams unsweetened cocoa powder (1/3 cup)
- Dash of cinnamon and chili powder
- 2-4 tablespoons water (add slowly and be conservative- it's easy to add MORE liquid but hard to remedy too much liquid being added)
- Preheat your oven to 350°F.
- Put a large bowl and a food scale and add all dry ingredients (except cocoa powder) by pouring them slowly in until desired weight is reached- this saves you time and eliminates the need for measuring cups.
- Weigh the cocoa powder into a separate bowl.
- Butter a pan.
- Tip some of the cocoa powder into the pan and move it around until your pan is lined with the powder.
- Dump the remaining powder from the bowl and your pan into the mixing bowl with the rest of the dry ingredients.
- Blend the dry ingredients together.
- Add the vanilla and vinegar at opposite ends of the pan, then pour the cold water over everything and stir together.
- Pour the batter into your cake pan, and have at whatever remains - it's not dangerous because there are no raw eggs to get you! Muwahahaaa!
- Bake for 30 or 35 minutes (or until a knife or toothpick comes out clean- but be careful not to over-bake, as this lowfat cake runs on the dry side).
- Let the cake cool for ten minutes in the pan and a bit longer on a wire rack.
- Have at the pan with its delicious, buttery, cocoa-powder-encrusted, still warm and moist coating before washing it. Mmmm.
- While you're waiting for the cake to cool, mix together the dry ingredients for the icing, then slowly add the water until the desired consistency is reached. I was in such a rush when I made the icing one time that I didn't even have time to get out all the lumps, and it wasn't too bad, but if you really want smooth icing, blend it with an emersion blender.
- Ice the cake- then EAT!!!
For one serving, there are...
- Calories: 244
- Fat: 2g
- Saturated fat: 0g (nice! eh? eh???)
- Sodium: 265g
- Carbohydrate: 54g
- Fiber: 2g
- Sugar: 34g
- Protein: 4g