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Mexican Hot Chocolate Cake

Yields10 Servings

Mexican Hot Chocolate Cake

 1 ¾ cups whole wheat flour
 ½ cup cocoa powder
 2 tsp baking soda
 1 tsp baking powder
 1 tsp salt
 1 tsp ground cinnamon
 ¼ tsp ground cayenne pepper
 2 eggs
 1 ½ cups maple syrup
 1 cup buttermilk
 1 cup coffee, at room temperature
 ½ cup coconut oil, melted
 1 ¼ tsp vanilla extract

Preheat oven to 300°F.


In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and cayenne pepper.


In a large bowl, whisk together the eggs, maple syrup, buttermilk, coffee, coconut oil, and vanilla. Slowly add the dry ingredients to the wet ingredients, a third at a time, whisking to incorporate in between each addition.


Arrange ten 8-ounce or pint-sized Mason jars on a baking sheet and carefully pour ½ cup of the batter into each jar. Place the tray in the oven and bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and cool slightly so that you can safely handle the jars. Hand out the jars and some spoons and enjoy!

Nutrition Facts

Servings 0