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Eggless Chocolate Mexican Cake with a Cinnamon Buttercream Frosting

Cookiee Club
No eggs are required to make this delicious chocolate Mexican 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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Course Dessert
Cuisine American
Servings 9 cake slices

Equipment

  • 1 8x8 Baking Pan
  • Mixing Bowl Set
  • Measuring Cup Set
  • Whisk
  • Rubber Spatula
  • 1 Hand Mixer

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

Topping:

  • Chocolate Jimmy Sprinkles
  • Mini Chocolate Chips

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 8x8 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 8x8 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.
Keyword buttercream, cayenne pepper, chocolate cake, cinnamon, no eggs, snack cake