Animals are the reason we associate Valentine’s Day with romance! Check out this little ditty of trivia, and enjoy a complimentary Chocolate Cake recipe (below)! SUBSCRIBE TO ANIMALOGY PODCAST for all the ways we’re connected with animals!
The “Mexican Chocolate” aspect of this cake has to do with the combination of the spicy cayenne pepper and sweet cinnamon. Pair with a nondairy vanilla ice cream, and book a flight to heaven.
2-1/4 cups all-purpose flour
½ cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
½ teaspoon cayenne pepper
1 teaspoon cinnamon
½ teaspoon salt
¾ cup granulated sugar
1 cup unsweetened applesauce
¾ cup vegetable oil
1 tablespoon vanilla extract
1-1/2 cups nondairy milk (soy, rice, almond, oat, hazelnut, coconut, or hemp)
2 tablespoons apple cider or white vinegar (not balsamic!)
Preheat the oven to 350 degrees F.
Lightly oil two 8-inch (round or square) cake pans, or prepare cupcake/muffin tins with paper liners or silicon cups.
In a large mixing bowl, combine the flour, cocoa powder, baking soda, cayenne pepper, cinnamon, salt, and sugar.
In a separate bowl, beat together the applesauce, oil, vanilla extract, milk, and vinegar. Add the wet mixture to the dry ingredients, and mix until everything is thoroughly combined. It will be a bit of a thick batter.
Pour the batter into the baking pans or cupcake/muffin tins, and bake for 20 to 30 minutes (less time for cupcakes – between 15 and 17 minutes), or until the cake comes away from the sides of the pans and a toothpick inserted into the center comes out clean. (Every oven is different!)
Chocolate Cinnamon Frosting
1/2 cup Earth Balance, somewhat softened
2 cups powdered (confectioner’s) sugar, sifted
1/3 cup unsweetened cocoa
1 teaspoon cinnamon
¼ teaspoon cayenne pepper
1 teaspoon vanilla extract
3 to 4 tablespoons nondairy milk
Although it can be done by hand, it’s easier to mix using an electric hand mixer. Cream together all the ingredients on low speed until smooth. Increase the speed once all the ingredients are combined, and you don’t risk powdered sugar flying everywhere. Increase the speed even more until the frosting is light and fluffy (about 3 minutes). Add an additional l or 2 tablespoons of milk, if necessary. Lick the spoon, and frost your cake!
Yield: Enough for one layer cake or 18 cupcakes.
Soy-free (if using soy-free Earth Balance and milk), tree-nut-free, peanut-free
Copyright 2017 Colleen Patrick-Goudreau. All Rights Reserved.