Name: Mexican Chocolate Cake (Vegan)
Cook time: 45 min
Yield: 3
Cuisine: Mexican
Ingredients: 1 3/4 cups all-purpose gluten-free flour; 3/4 cup coconut flour; 1 1/2 cups raw cacao powder, sifted; 1 tbsp baking soda; 1 1/2 tsp Himalayan pink salt; 3/4 tsp ground cinnamon; 1/4 tsp cayenne pepper; 1/2 cup extra virgin coconut oil; 1/2 cup Coles Sauce Apple; 1 1/2 cups water; 2 cups coconut nectar; 2 tbsp orange zest; 1 banana mashed; 1 tbsp coconut oil (to grease the baking tin); 1 cup raw cacao powder, sifted; 1/4 cup orange juice; 1/2 cup coconut nectar; 1 tbsp orange zest; 1/4 tsp cayenne powder; Pinch Himalayan pink salt; 2 tbsp orange zest, to serve; 1/2 cup slivered almonds, to serve

Instructions

4 steps

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

Prepare a 20cm springform pan by greasing with coconut oil and line base and sides with baking paper.

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.

40 min

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.

Progress

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