Plant Based Mexican Chocolate Cake

Plant Based Mexican Chocolate Cake

Rae Lee Copper

Inspired by Mexican Hot Chocolate , made famous by the “Chocolate”, this vegan Mexican Chocolate Cake recipe uses both cinnamon and cayenne to get a spicy chocolate flavor. This cake is dairy-free, egg free, and cholesterol-free.


  • 1 1/2  cups flour
  • 1 cup Sugar
  • 1/4 cocoa
  • 1 teaspoon baking soda
  • 1 1/2  teaspoon cinnamon
  • 3/4  Teaspoon cayenne pepper**
  • 1 teaspoon vanilla
  • 1 tablespoon white vinegar
  • 5 tablespoons vegetable oil
  • 1 cup cold water
  • 2 tablespoons powdered (confectioner’s) sugar for topping.

Optional: Sprinkle 1/2 cup carob chocolate chips on top of the cake batter before placing pan in oven.



  1. Preheat oven to 350 degrees and lightly grease a 9-inch cake pan.
  2. In a large bowl, combine the flour, sugar, cocoa, baking soda, cinnamon, and cayenne pepper.
  3. Mix vanilla, vinegar, oil, and water into a smaller bowl and mix together.
  4. Add wet ingredients to the flour mixture and stir until just combined.
  5. Pour batter into the cake pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Remove from oven. Let cool a bit before sprinkling with powdered sugar.


** If you like hot spicy use the full amount if you like it more mild use 1/4 teaspoon.