Easter is almost here, people! That means it is time to dust off the Easter egg basket and get your fat pants on coz it is chocolate time.
I don’t know about you but as I get older I find myself less attracted to sweet, milk chocolate and more interested in dark, intense choc.
From my chocolate addicted youth, where I ate bars and bars and BARS off the stuff to now, when I rarely indulge, I have done my bit to keeping the chocolate economy afloat.
Now, on the rare occasion that I get a craving for the sweet stuff, it needs to be dark and bitter.
Chilli chocolate is perfect for that kick. Coming into the cooler weather here in Australia – allegedly, it is still stinking hot and humid despite it being almost April – chocolate with a kick is just what I am after.
My one bowl chocolate chilli cake not only provides that bite, but it is super to easy to make AND it is vegan! That’s right – a super delish spicy chocolate cake with no eggs, no butter, no milk. How could you possibly live without this recipe in your repertoire!? I am not vegan but I have been caught short many a time by a lack of eggs or milk in the fridge when I am half way through baking a cake.
The heat in this cake comes from just a quarter of a teaspoon of hot cayenne pepper. It may not seem like a huge amount but trust me, it does its job. If you are a chilli master who can handle the heat feel free to add more.
Making a vegan cake is a super economical way of showing your love through baking. I dare say that friends and family would be more impressed with the gift of a home-made chocolate cake for Ester than any cheap foil-wrapped egg. You don’t even need a mixer for this – just a bowl and a spoon and you are on your way to cake heaven.
I dressed this cake with just a dusting of icing sugar but feel free to tart it up with your icing of choice.
1 1/2 cups self-raising flour
1 cup caster sugar
½ cup Dutch cocoa, sifted
1 cup cold water
2 teaspoons cinnamon
¼ teaspoon hot cayenne pepper
One teaspoon vanilla bean paste
¼ canola oil
LET’S GET TO IT:
Preheat oven to 180C and grease and line a round 20cm cake pan with non-stick baking paper.
Put all ingredients into a bowl and mix with a silver spoon until combined.
Scrape batter into pan and bake for 25-30 minutes / until a skewer inserted into the centre comes out clean.
Remove from oven and cool completely in tin before removing to a wire rack.
When completely cold dust over icing sugar.