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Make a Vegan Mexican Chocolate Cake

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Make a rich chocolate sauce to go on top of Chocolate Mexican Cake.

Candle 79 is a noted New York vegan resaturant. And “Candle 79” (Ten Speed Press, $30) is the restaurant’s cookbook, a savory collection of dishes that range from the fall-flavored Butternut Squash-Chestnut Soup with Caramelized Pears to a summery Cucumber-Basil Martini.

Among the desserts, authors Joy Pierson, Angel Ramos and Jorge Pineda offer a Mexican chocolate cake that has no eggs and no dairy in either cake or sauce. “Our chocolate cake is memorable,” they write. “It’s beautifully spice with cinnamon, and ancho chile powder gives it a subtle, unexpected kick. Our customers are mad for it!”

Mexican Chocolate Cake

1 cup flour
1/2 cup cocoa powder
3/4 teaspoon baking powder
1/8 teaspoon cinnamon
1/8 teaspoon ancho chile powder
1/8 teaspoon baking soda
1 cup soy milk
1/2 cup maple syrup
1/2 cup safflower oil
1/4 cup unrefined sugar
1 teaspoon apple cider vinegar

Chocolate sauce:

1 cup soy milk
1/2 cup maple syrup
1 1/2 cups vegan semisweet chocolate chips

Preheat the oven to 350 degrees. Brush two 9-inch round cake pans with safflower oil and set aside. If making cupcakes, brush a 12-cup muffin pan with safflower oil or line with cupcake papers.

In a large bowl, combine the flour, cocoa, baking powder, cinnamon, ancho powder and baking soda and mix well. in a separate bowl, combine the soy milk, maple syrup, safflower oil, sugar and vinegar and mix well.

Add the wet ingredients to the dry ingredients and stir to combine.

Divide the batter between the prepared pans and bake for 35 minutes, until a cake tester comes out clean. Cool in the pans on wire racks. Cupcakes will take less time to bake.

Meanwhile, to make the sauce, heat the soy milk in a saucepan over medium heat until very warm but not boiling. Transfer to a blender. Add the maple syrup and chocolate chips and blend until smooth.

Cut the cakes into wedges, drizzle with the sauce, and serve.

Makes 2 cakes.

From “Candle 79” by Joy Pierson, Angel Ramos and Jorge Pineda

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