Mexican Chocolate Cake (Eggless)


We have a very little house but our family has always known that what we have, we are more than willing to share with everyone’s friends.  For almost a year now we have really enjoyed getting to know the boyfriend of our youngest daughter.  He is a big burly French Canadian with huge green eyes and a gentle disposition.  And perhaps best of all-he can cook! 

He makes a fabulous omelette (almost as good as our Son’s) and has proven to be a great baker.  Perhaps I am easily impressed because I am such a lousy one.  We are especially pleased when guests feel comfortable enough in our home that they will ask to make something for us and have the run of the kitchen.  When his sister stayed with us this Christmas she made us French crepes.


Last night he baked this eggless Mexican Chocolate Cake!

makes one 8 inch round cake (he used a bundt pan)

 1 1/2 cup of flour

1 cup of sugar

1/2 cup of unsweetened cocoa

2 teaspoons of cinnamon

1 teaspoon of baking soda

1/4 teaspoon of cayenne pepper or chili powder

1/4 teaspoon of salt

1 cup of cold water

1/4 cup of canola oil

1 tablespoon of balsamic vinegar

1 tablespoon of vanilla extract

 Preheat the oven to 350 degrees. Butter a cake pan, set aside.

In a large bowl,whisk all dry ingredients. Add the wet ingredients and mix well until batter is fully combined. Pour batter into prepared cake pan and bake for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Let cake cool for 10 minutes, remove from pan and finish cooling it in a wire rack.

It called for a chocolate glaze but we all decided that a cold custard would be a delicious accompaniment.  The chill from the custard nicely offset the pepperiness. 

Kath’s quote:  “As with most fine things, chocolate has its season. There is a simple memory aid that you can use to determine whether it is the correct time to order chocolate dishes: any month whose name contains the letter A, E, or U is the proper time for chocolate.”-Sandra Boynton

mi casa su casa

posted under Desserts
4 Comments to

“Mexican Chocolate Cake (Eggless)”

  1. Avatar February 11th, 2011 at 4:44 pm Grace Hodder Says:

    Love the pictures, miss those green eyes, can’t wait to try the recipe ! Thanks.

  2. Avatar February 11th, 2011 at 4:50 pm kath Says:

    Raising up a man who is comfortable in the kitchen and is so good to women, is no easy task. The credit goes to you two, Grace.

  3. Avatar February 11th, 2011 at 4:52 pm Grace Hodder Says:

    Also, thank you Kathryne for opening your house to the kids, especially your kitchen. I know the kitchen is a great place to socialize in a warm, aromatic, tasty, creative atmosphere. Your heart strawberry shape is very appropriate and representative of that ambiance.

  4. Avatar February 14th, 2011 at 8:06 am kath Says:

    The pleasure is truly ours.

Email will not be published

Website example

Your Comment: