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
- 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.
- Sift together self-raising flour, baking powder, bicarbonate of soda, cocoa, chilli de Arbol powder, ancho chilli powder and pasilla chilli powder into a large bowl.
- 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 oil, coconut milk and vanilla extract.
- 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.
- 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.
- In the meantime, make the icing. Put golden syrup, coconut milk and dark chocolate, broken into pieces, in a saucepan and stir over a gentle heat until the chocolate has melted. Leave to cool.
- 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).
- 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.