No eggs are required to make this delicious chocolate cake with a cinnamon buttercream frosting. Its super easy to prep, using just one bowl and contains the perfect amount of spice and heat to jazz up any Cinco De Mayo party. It’s like Mexican hot cocoa and horchata had a baby. Pair a slice with vanilla ice cream or enjoy on its own. Either way this cake will be a hit.
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Why you will love this cake
- It is eggless
- Uses pantry staple ingredients
- A mixer is not required
- The cake is sweet, chocolatey and spicy
- Perfect as a Cinco De Mayo dessert
Ingredient notes
Flour: Use a good quality flour. One that is not bleached. My go to brand of flour that I like to use is Wheat Montana White Flour and King Arthur Organic All Purpose Unbleached Flour.
Cocoa Powder: For best results, use an all natural unsweetened cocoa powder. Not black cocoa powder. The natural cocoa powder gives the cake a true chocolate flavor.
Oil: I chose to use olive oil but you can use avocado oil or coconut oil too.
Vinegar: besides apple cider vinegar you can use white vinegar or lemon juice instead.
Boiling Water: other than 1 cup of boiling water feel free to use 1 cup of extra hot, freshly brewed coffee instead. Coffee adds another layer to the chocolate flavor making it more intense. Purity organic coffee beans are my favorite!
How to make the cake
- Start by preheating the oven to 350 F if using an aluminum pan and 325 F if using a glass pan. Then grease and flour an 8×8 baking pan to set aside and use late.
- In a large mixing bowl combine the flour, cocoa powder, sugar, baking soda, salt, cinnamon and ground paprika or cayenne pepper.
- Then mix in the boiling water (or coffee), vinegar and vanilla extract with a whisk until the last bit of flour disappears.
- Pour the cake batter into the greased 8×8 baking pan and bake for 27-35 minutes until a toothpick can be inserted into the cake and comes out mostly clean (should have a few crumbs.)
- Allow the cake to cool completely at room temperature.
- Now that the cake has cooled prepare the frosting.
- To another mixing bowl beat together the powdered sugar, softened butter, vanilla extract and cinnamon, with one tablespoon of milk until combined. Add another tablespoon of milk and whip until the frosting is smooth.
- Frost the cake and top with mini chocolate chips or chocolate jimmy sprinkles.
Eggless Chocolate Mexican Cake with a Cinnamon Buttercream Frosting
Ingredients
Cake:
- 1 ½ cup all-purpose unbleached organic flour
- 3 tablespoons organic cocoa powder
- 1 cup organic cane sugar or coconut sugar
- 1 teaspoon baking soda
- ½ teaspoon Redmond sea salt or table salt
- ¾ teaspoon ground cinnamon
- ⅛ tsp ground paprika or cayenne pepper
- 1 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon pure vanilla extract
- 5 tablespoons olive oil or avocado oil
- 1 cup boiling hot water or brewed coffee
Frosting:
- ¼ cup softened butter salted
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 1 ½ cup powdered sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons milk of choice
Instructions
- Start by preheating the oven to 350 Degrees Fahrenheit if using an aluminum pan. If using a glass pan or dark aluminum pan, preheat the oven to 325 degrees Fahrenheit.
- Grease and flour an 8×8 baking pan and set aside to use later.
- Now grab a large mixing bowl and add flour, cocoa powder, sugar, baking soda, salt, cinnamon and ground paprika or cayenne pepper, with a fork mix the ingredients together until combined.
- Pour in a cup of boiling water or hot coffee, oil, vinegar and vanilla extract over the dry ingredients and whisk together until the last bit of flour disappears.
- Take the prepared 8×8 baking dish and scrape the cake batter into the pan and tap a few times against the counter lightly to remove any air bubbles from the batter.
- Place the unbaked cake into the oven and bake for 27-35 minutes until a toothpick comes out mostly clean but still contains some crumbs.
- Let the cake cool completely at room temperature.
- Once the cake has cooled add softened butter, powdered sugar, vanilla extract and cinnamon to a medium sized mixing bowl.
- Add in 1 tablespoon of milk and beat on low using a hand mixer until the ingredients start to come together.
- Add another tablespoon of milk and beat again until the frosting is smooth and creamy.
- Frost the cooled chocolate cake and top with chocolate jimmy sprinkles or mini chocolate chips.
- Slice the cake and enjoy on its own or with a scoop of vanilla ice cream.