The Whole Food Plant Based Cooking Show
Plant-Based Mayan Chocolate Cake
Calories: 263kcal
Most chocolate cakes rely on butter and eggs for depth, but the ancient Mayans knew a better way. We’re stripping away the dairy and unlocking an incredible richness in the Plant-Based Mayan Chocolate Cake by combining deep chocolate with a secret heat that transforms the flavor profile entirely. This isn't just a dessert, it’s a masterclass in flavor chemistry. By using a specific blend of cinnamon and cayenne, we actually trick your taste buds into perceiving the chocolate as darker, creamier, and more intense than any traditional recipe. If you think we’ve reached the limit of how good a plant-based cake can be, this ancient technique is about to blow your mind!
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Ingredients
Cake
- 2 cups almond flour
- ½ cup cocoa powder
- ¼ cup arrowroot flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 1 tsp ancho chili powder or 1/2 tsp cayenne powder
- ½ tsp salt optional
- 1 cup deglet dates or medjool
- ½ cup soy milk unsweetened, or plant based milk of choice
- 1 tsp vanilla extract
- 1 cup hot water
Chocolate Sauce
- ¼ cup dates
- 2 tbsp cocoa powder
- ½ tsp vanilla extract
- ½ cup hot water
Instructions
Cake
- Preheat oven to 350°F.
- Add the almond flour, arrowroot flour, cocoa powder, baking powder and soda, cinnamon, ancho chili powder and salt to a mixing bowl and whisk.
- Add the dates, soy milk and vanilla extract to a blender and blend until dates are completely pulverized.
- Pour mixture into the bowl with the dry ingredients along with the hot water and stir well.
- Pour mixture into a parchment lined 6 inch springform pan and smooth the top.
- Bake for 50 minutes.
- Once baked let cake cool for 15 minutes on a cooling rack before removing it from the springform pan.
Chocolate Sauce
- Add the ingredients to a blender and let it soak while the cake is cooling.
- Blend until dates are completely pulverized.
- You can either pour it over the entire cake or pour it over individual slices. If the sauce thickens too much while it is sitting you can always add a little bit of water to get it to be pourable again.
- Store cake covered in the fridge for up to 5 days.
Notes
If you don't have a 6 inch springform, you could bake it in a 9 inch springform or cake pan. Just reduce the baking time by 15 minutes.
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Nutrition
Calories: 263kcal | Carbohydrates: 32g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 309mg | Potassium: 280mg | Fiber: 8g | Sugar: 16g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 2mg
