UNREAL! Especially when topped with Vesta cacao nibs and goji hibiscus rose chocolate. This is my (hopefully redeeming after the pop tart debacle) attempt of this week’s Montclair Bread Company’s Bake Along contest. You can find the original recipe at owner Rachel Wyman’s IG page. It’s super easy with very little cleanup involved. Everyone in my family loved this so much that they wanted it for breakfast the next day too.
The recipe is naturally vegan, and I used Bob’s Red Mill paleo flour so my version is also gluten free and grain free. Also, for a fun little twist, I replaced the sugar with rum soaked bananas because I’ve been to Mexico enough times to know that this is totally acceptable. Also, quarantine. Since bananas are more wet than regular sugar, I omitted the oil and reduced the liquid to 1/4 cup, using organic unsweetened vanilla soya milk instead of water. The glaze was made by combining coconut oil, homemade coconut yogurt and strawberries in a blender. Full details below.
Mexican Chocolate Cake:
- 1 1/2 cups Bob’s Red Mill paleo flour
- 1/2 cup cacao powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 3 very ripe bananas
- 1/4 cup unsweetened plant milk
- 1 tablespoon rum
- 1 tablespoon vanilla extract
Preheat oven to 350F. Grease a single 8” cake pan with coconut oil. Mash the bananas and soak with rum for a few minutes. Add milk and vanilla. Then add the dry ingredients (great if you combine them first, no big deal if you don’t). Pour the batter in the pan and bake for 25-30 minutes or until you can stick a knife in the center and pull it out clean. While the cake is baking, make the glaze.
- 1/2 cup coconut yogurt (I used my homemade one)
- 1/4 cup melted coconut oil
- 6-9 large, ripe strawberries (I heated some frozen ones since they aren’t in season right now)
Blend all ingredients together. Place in the fridge for at least an hour. Pour the glaze over the cake, making sure the cake has cooled completely. It’s okay if it seems liquid-y because it will set with time. Top with cacao nibs and the most beautiful chocolate you can find, like this goji hibiscus rose chocolate made with oat milk.