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Gluten-Free Mexican Chocolate Cake Recipe (Vegan + Fabulous!)

A delicious and moist gluten-free Mexican chocolate cake that's also vegan. Perfect for any occasion!
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Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: Mexican
Servings: 8 servings
Calories: 250 kcal

Ingredients 

Cake Ingredients

  • 1.5 cups Gluten-Free Flour
  • 1 cup Coconut Sugar
  • 0.5 cup Cocoa Powder unsweetened
  • 1 teaspoon Baking Soda
  • 0.5 teaspoon Salt
  • 1 cup Almond Milk unsweetened
  • 0.5 cup Coconut Oil melted
  • 1 tablespoon Apple Cider Vinegar
  • 2 teaspoon Vanilla Extract

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease a cake pan.
  2. In a mixing bowl, whisk together the flour, coconut sugar, cocoa powder, baking soda, and salt.
  3. Add the almond milk, melted coconut oil, apple cider vinegar, and vanilla extract. Mix until well combined.
  4. Pour the batter into the prepared cake pan. Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
  5. Let the cake cool completely before serving. Enjoy!

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Sodium: 200mg | Potassium: 150mg | Fiber: 5g | Sugar: 20g | Calcium: 50mg | Iron: 2mg

Keywords

Chocolate Cake, Gluten-Free, Vegan
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