Vegan Chilli & Chocolate Cake Recipe

This vegan moist and tender cake recipe is rich but light, and has a gentle, warming heat with notes of raisin and fruity smoke. It uses three different Mexican chillies - pasilla for its affinity with chocolate, de Arbol for heat, and ancho for fruity warmth. The coconut-milk based icing makes it a decadent treat. 

Vegan Chilli & Chocolate Cake Ingredients

Vegan Dark Chocolate Icing Ingredients

Vegan Chilli & Chocolate Cake Method

  1. Preheat the oven to 180°C / 160°C fan and grease and line the base of a 23cm/9-inch springform cake tin with sunflower oil.
  2. Sift together self-raising flourbaking powderbicarbonate of soda, cocoa, chilli de Arbol powderancho chilli powder and pasilla chilli powder into a large bowl.
  3. Stir in a good pinch of fine sea salt and caster sugar, then make a well in the middle. In a jug, whisk together sunflower oilcoconut milk and vanilla extract.
  4. Pour the wet ingredients into the dry and thoroughly mix with a balloon whisk until smooth, then pour the batter into your prepared cake tin.
  5. Bake for 30-35 minutes, or until an inserted skewer comes out clean. Leave the cake to cool in its tin on top of a wire rack.
  6. In the meantime, make the icing. Put golden syrupcoconut milk and dark chocolate, broken into pieces, in a saucepan and stir over a gentle heat until the chocolate has melted. Leave to cool.
  7. Upturn the cold cake on to a cake plate and spoon over the cold icing (you might need to give it an extra whisk before using).
  8. Use the back of the spoon to tease the icing to the edge of the cake; if a little drips off the sides, all the better.
© Speciality Cooking Supplies Limited 2022

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1 comment

  • How much sunflower oil?

    Lisa Harris on

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