Chipotle Mexican Chocolate Cake with Vegan Cream Cheese Frosting and Chocolate Ganache Drizzle

Ok... So I kind of like chipotles. I made this cake for my brother's birthday and it was DELICIOUS.

Chipotle Mexican Chocolate Cake
1 1/2 c. flour
1 c. sugar
1/2 c. cocoa powder
2 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. cayenne
2 tsp. ground chipotle
1 tsp. ground ancho chile
1/4 tsp. salt

1 c. cold water
1/4 c. canola oil
1 Tbsp. balsamic vinegar
1 Tbsp. vanilla extract

Preheat oven to 350 degrees.

Spray a 9" round pan and line with parchment, spray over the parchment as well. *note: this makes one thick layer of cake, if you want a two layer cake, you will need to double the recipe!*


In a bowl, combine the wet ingredient. Sift together the dry ingredients and add wet to dry by making a well in the center of the dry ingredients and mixing until smooth.  Pour the batter into the pan.  Bake for 25 to 30 minutes.

Once you remove the cake from the oven, let it it cool 10 minute in the pan.  Remove the cake from the pan and let it finish cooling before icing.

Vegan Chocolate Cream Cheese Frosting
1 8 oz. container vegan cream cheese
1/4 c. vegan margarine (I use earth balance)
1/8 tsp. salt
1 tsp. vanilla extract
2 c. powdered sugar
1/3 c. cocoa powder

Beat together the cream cheese and margarine. Beat in the salt and extract.  Add the cocoa powder and beat until blended.  Slowly (1 cup at a time) add in the powdered sugar.  Beat until smooth.

Now, frost the cake!

Chocolate Ganache Drizzle
1/2 c. unsweetened milk substitute of your choice (I use almond)
1 1/4 c. vegan chocolate chips

Combine in the top of a double boiler.

Drizzle over the frosted cake!

I used some red peppers to jazz up the appearance of my cake!