Mexican Halloween Hot Chocolate Cakes

Name: Mexican Halloween Hot Chocolate Cakes
Yield: 12
Cuisine: Mexican, Central and South American
Ingredients: 250ml/1 cup coconut milk; 1 tbsp ground flaxseed; 90g/¾ cup plain flour; 2 tbsp cornflour; 50g/½ cup cocoa; 1 tsp baking powder; ½ tsp bicarbonate of soda; ¾ tsp salt; 1 tsp cinnamon; 1 pinch chilli powder (be bold!); 25g/¼ cup ground almonds; 1 cup sugar; 80ml/⅓ cup rapeseed oil; 1 tsp vanilla extract; Chocolate frosting or ganache as desired!

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This deliciously spooky halloween recipe is courtesy of Viva!’s very own Dr Justine Butler! Have a look at her blog for lots of other amazing recipes and inspiration 🙂

Freezable

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Cuisine

Mexican, Central and South American

Meal

vegan-desserts

Servings

Ingredients

250ml/1 cup coconut milk
1 tbsp ground flaxseed
90g/¾ cup plain flour
2 tbsp cornflour
50g/½ cup cocoa
1 tsp baking powder
½ tsp bicarbonate of soda
¾ tsp salt
1 tsp cinnamon
1 pinch chilli powder (be bold!)
25g/¼ cup ground almonds
1 cup sugar
80ml/⅓ cup rapeseed oil
1 tsp vanilla extract
Chocolate frosting or ganache as desired!

Instructions

Preheat the oven to 180°C/350ºF/Gas Mark 4.
Place 12 muffin cases into 2 muffin cake tins.
In a large bowl whisk together the coconut milk and flaxseeds and let sit for 10 mins to go gloopy.
In another bowl, sift together the flour, cornflour, cocoa, baking powder and soda, and add the salt, cinnamon, chilli powder and ground almonds.
Into the coconut milk, whisk the sugar, oil and vanilla until the sugar dissolves.
Add in the dry ingredients and whisk until smooth then dived into the cupcake cases – they should be just over two-thirds full.
Bake for 18-20 mins until a toothpick inserted comes out dry.
Transfer to a cooling rack.
Top with chocolate frosting or ganache. I made two-tone purple roses using a Wilton 2D piping tip and little green leaves dusted with green glitter.

Keywords

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