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.