This dark chocolate flourless cake is made with oat flour, brown sugar, flax seeds, cinnamon and a hint of cayenne for a Mexican twist. A fabulous flourless chocolate cake for a dinner with friends.
I love, love, love this cake!
I can’t tell you how many times I’ve asked my eldest daughter to make this Mexican Chocolate Cake, it has to be hands down one of my favorites!
To be honest, I’d rather have this flourless cake over a regular chocolate cake any day! Filled with a chocolate buttermilk frosting that tastes like Cadbury’s chocolate frosting, this cake is the kind you would pick up from a specialty bakery. Have it with a good cup of coffee and you will be in dessert heaven!
About the recipe
The recipe is one of many that can be found in the cookbook Flourless. Recipes for Naturally Gluten Free Desserts by Nicole Spiridakis. With mouthwatering photos this book is a treasure trove of dessert recipes made with healthy, all natural ingredients that are wonderful alternatives to all-purpose flour.
I highly recommend this book for desserts that push you to try something new and different. Best part is you really can’t go wrong with any recipe you try.
Here is one of the recipes from this cookbook and it’s for my favorite Mexican Hot Chocolate Cake. Fair warning, after you try this, you may find you’ll never go back to regular chocolate cake again! And if you liked this recipe grab a copy of the book Flourless. Recipes for Naturally Gluten Free Desserts by Nicole Spiridakis.
Mexican Hot Chocolate Cake with Milk Chocolate Buttermilk Frosting:
From the book Flourless by Nicole Spiridakis
Ingredients for Mexican Hot Chocolate Cake:
- 1 tsp ground flax seeds
- 2 tsp boiling water
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 1 cup packed light or dark brown sugar
- 1 tsp pure vanilla extract
- 3 large eggs, at room temperature
- 1 1/2 cups ground oats
- 6 tbsp unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 tbsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
Ingredients for Milk Chocolate Buttermilk Frosting
- 1/2 cup unsalted butter, at room temperature
- 2 oz milk chocolate, melted
- 1/2 tsp pure vanilla extract
- 1 cup confectioner’s sugar
- 2 or 3 tbsp buttermilk
- Preheat oven to 350F. Line the bottom of two 8-inch or 9-inch round cake pans with parchment paper. Lightly grease the paper and sides of pan.
- In a small bowl whisk the ground flax seeds with boiling water to make a paste. Let it rest for 10 minutes.
- In a large bowl whisk together the flax seed paste, vegetable oil, butter, milk, brown sugar, vanilla and eggs.
- In another bowl mix together the dry ingredients: oat flour, cocoa powder, baking powder, cinnamon, cayenne and salt.
- Mix the dry ingredients with the wet ingredients.
- Evenly divide the batter among the 2 cake pans. Bake for 30 minutes until the toothpick inserted in the middle of the cakes comes out clean. Let cool for at least 10 minutes before removing from the pan. Cool completely before frosting.
- For the frosting: Place the butter in a large bowl and beat with an electric mixer on medium until fluffy. Add the melted chocolate and vanilla and beat well until incorporated. Next add the sugar and 2tbsp buttermilk and continue to beat until smooth and fluffy and thick, about 5 minutes. Add more buttermilk if the frosting seems dry.
- When ready to assemble spread half the frosting on on cake then top with the other cake and use the remainder frosting to thickly cover the top.
- Serve with a good cup of coffee for a deliciously decadent treat.