Friday, October 28, 2016

Dessert: Día de Muertos Cake

A few years ago, I took this photo for a contest. It is one of my favorite cakes, and is perfect for the upcoming holiday.

2-1/4 cups all-purpose flour
½ cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
½ teaspoon cayenne pepper
1 teaspoon cinnamon
½ teaspoon salt
¾ cup granulated sugar
1 cup unsweetened applesauce
¾ cup vegetable oil
1 tablespoon vanilla extract
1-1/2 cups unsweeetened milk
2 tablespoons vinegar (apple cider or white)

1/2 cup vegan butter, somewhat softened
2 cups powdered sugar
1/3 cup unsweetened cocoa
1 teaspoon cinnamon
1⁄4 teaspoon cayenne pepper
1 teaspoon vanilla extract
3 to 4 tablespoons unsweetened milk


  1. Preheat the oven to 350 degrees F.
  2. Oil two 8-inch cake pans, or prepare cupcake/muffin tins with paper liners or silicon cups.
  3. In a large mixing bowl, combine the flour, cocoa powder, baking soda, cayenne pepper, cinnamon, salt, and sugar.
  4. In a separate bowl, beat together the applesauce, oil, vanilla extract, milk, and vinegar. 
  5. Add the wet mixture to the dry ingredients, and mix until everything is thoroughly combined. 
  6. Pour the batter into the baking pans or cupcake/muffin tins, and bake for 20 to 30 minutes (cupcakes – 15 to 17 minutes), or until the cake comes away from the sides of the pans and a toothpick inserted into the center comes out clean.


  1. Cream together all the ingredients on low speed until smooth. Increase the speed slowly until the frosting is light and fluffy (about 3 minutes). Add an additional 1 or 2 tablespoons of milk, if necessary.

Yield: Enough for one layer cake or 18 cupcakes.

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