- Lauren Watson
- May 1, 2024
- 2 min read
This vegan chocolate cake has a Mexican twist with sprinkle of ground cinnamon and a touch of cayenne pepper. It is a fabulous addition to any Mexican-themed party or celebration, or to a vegan dinner party. You can also opt to leave out the cinnamon and cayenne and you have a go-to vegan chocolate cake recipe that is sure to wow your guests.

Makes 1 bundt cake.
For the cake:
1/2 cup olive oil, plus 1 tablespoon for cake pan
2 1/4 cups all purpose flour
3/4 cup cocoa powder
1 1/2 cups white sugar
1 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground cayenne pepper
1/2 cup almond milk
2 cups unsweetened applesauce
1 tsp vanilla extract
For the ganache:
1 bar vegan dark chocolate
1/2 cup almond milk
Preheat oven to 325 degrees.
1. Brush 1 tbsp olive oil on the inside of a bundt cake pan.
2. Mix flour, cocoa powder, baking soda, and salt in a large bowl. Set aside.
3. In the bowl of an electric mixer with the paddle attachment on low speed, mix together sugar and 1/2 cup olive oil. Add applesauce and vanilla.
4. Slowly add half of the dry ingredients into the bowl of the electric mixer. Pour in almond milk. Mix in the remainder of the dry ingredients and combine thoroughly. Add cinnamon and cayenne.
5. Pour the batter into the oiled bundt cake pan. Bake for approximately 55 minutes, or until a toothpick inserted into the center comes out clean. Let cake cool on a cooling rack for at least 30 minutes, or covered overnight.
6. Meanwhile, break up the chocolate bar into pieces and place it into a heat-safe bowl. Pour almond milk over chocolate and heat in the microwave at 30 second intervals stirring between each interval, approximately 2 minutes. Using a spoon, pour vegan ganache over the top of the cooled cake.
Cheers! -Lauren