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Home/Blog/Mexican Chocolate Cake with Cinnamon Buttercream

Mexican Chocolate Cake with Cinnamon Buttercream

By Holly Darnell, RD

February 12, 2024

Mexican chocolate cake

Valentine’s Day is coming up fast. Whether or not you’re staying home, you’ve got to have chocolate cake, right? Well, this is the one to make: Mexican chocolate cake. Moist, rich, cake with a kick of cayenne pepper and cinnamon buttercream? Are you kidding me? So, so good.

The secret ingredient in this Mexican chocolate cake is Multi Collagen Advanced Lean powder, with a cinnamon flavor. A collagen powder from 10 food-based sources, Multi Collagen Advanced Lean powder is a healthy weight management* supplement designed to help you burn calories and boost your metabolism.

*In addition to a healthy diet and lifestyle, including regular exercise.

Key Ingredients for Mexican Chocolate Cake

For a sophisticated tasting sheet cake like this one, you’ll need a few ingredients. But you’re got going to go down the white flour, white sugar route. Instead, I use a host of healthy ingredients that provide pretty impressive macros for this rich chocolate cake: 42 grams of carbohydrates, 20 grams of fat and 6 grams of protein.

Each 371 calorie slice also is mineral-loaded, with 80 percent Daily Value (DV) of manganese, 64 percent DV of copper, 35 percent DV of magnesium and 29 percent DV of phosphorus.

The ingredients include cocoa powder, an unsweetened chocolate product made from removing cocoa butter from cacao beans. And these bean are naturally high in several of these minerals.

Almond milk is made from blending nutrition-rich almonds and water and then using a strainer or cheesecloth to remove any solids. It’s also extremely low in calories compared to dairy milk.

Cinnamon and cayenne pepper are the two major spices used in this Mexican chocolate cake. Cayenne is loaded with antioxidants and also can affect the metabolism. One study showed how it can work to create less of an appetite. The best type of cinnamon is ceylon, which contains more beneficial antioxidants than nearly every other spice. Cinnamon also is also excellent for promoting a healthy body weight.

Lastly, as referenced above, Multi Collagen Advanced Lean is an amazing collagen powder with major benefits. It marries perfectly with this Mexican chocolate cake, as it imparts a cinnamon flavor.

Mexican chocolate cake ingredients

How to Make Mexican Chocolate Cake

Preheat the oven to 350. Lightly grease a 9x13 pan with coconut oil and set aside.

In a small bowl, make the nut-based buttermilk. Add in one cup of unsweetened almond milk and the juice from one lemon. Allow it sit for 10 minutes. The mixture will curdle and create a “buttermilk.” Set aside.

For the cake, you ideally use a gluten-free flour. You can make it yourself or buy a Paleo flour. To make, mix together one and half cups of almond flour, one cup of arrowroot flour, one cup of coconut flour and a half-cup of tapioca flour in a large bowl. Put in an airtight container and store in a dry place.

For the cake, use a mixing bowl and add the one and three-fourth cups of gluten-free flour. Then add the coconut sugar, cocoa powder, baking powder, baking soda, sea salt, cinnamon and cayenne. Go with ceylon cinnamon if you can, as it’s the best version. Whisk until combined.

Next get the wet ingredients together. Make up the expresso and melt the butter.

To the dry mix, add in these liquid ingredients: the made buttermilk, eggs, melted butter espresso and vanilla extract. Whisk until fully combined and no more clumps of flour remain. Fold in dark chocolate chips.

Scrap into the pan and level out.

Mexican chocolate cake directions

Insert into the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, make the buttercream using a stand mixer or electric beater. Place the softened butter in the mixer and beat on high until whipped, about 2–3 minutes. Add in vanilla extract and sea salt. Using a rubber spatula to continue to combine along the way.

Mexican chocolate cake icing

Add in powdered monkfruit and unsweetened almond milk and mix on medium for about two minutes until thoroughly combined. Add in cinnamon and mix on low speed until fully combined. Place in the fridge until you are ready to frost the cake.

Allow the cake to cool completely before frosting, about 2–3 hours. Frost the cake with the cinnamon buttercream and top with chocolate chips (optional).

Fun, Healthy Desserts

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.

Mexican Chocolate Cake Recipe

Category

Desserts

Servings

12

Time

3 hours (Prep time: 15 min; Cook time: 30 min)

Calories

356

Author

Holly Darnell, RD

Ready to make one of the tastiest chocolate cakes? This Mexican chocolate cake uses two favorite spices, cinnamon and cayenne, along with cocoa and other ingredients that marry beautifully. The cinnamon-flavored buttercream is the literal icing on the cake!

Ingredients

Chocolate Cake

  • 1 cup unsweetened plain almond milk

  • 1 lemon, juiced

  • 1¾ cups gluten free flour blend* or Paleo flour

  • 3 scoops Multi Collagen Advanced Lean powder

  • 1 cup coconut sugar

  • ¾ cup unsweetened cocoa powder

  • 1 teaspoon baking powder

  • 2 teaspoons baking soda

  • ½ teaspoon sea salt

  • 2 teaspoon cinnamon (ceylon if possible)

  • ¼ teaspoon cayenne

  • 2 eggs

  • ½ stick butter (8 tablespoons), melted and cooled

  • 1 cup brewed espresso

  • 1 teaspoon vanilla extract

  • 1 cup chocolate chips

Cinnamon Buttercream Frosting (optional)

  • ½ cup butter, softened

  • 1 teaspoon vanilla extract

  • ¼ teaspoon sea salt

  • 3 cups powdered monkfruit sweetener

  • 2–3 tablespoons unsweetened almond milk

  • 1 tablespoon ground cinnamon (ceylon if possible)

* 1½ cups almond flour, 1 cup arrowroot flour, 1 cup coconut flour, ½ cup tapioca flour. Mix all ingredients in a bowl. Put in an airtight container and store in a dry place.

Directions
  1. Preheat the oven to 350. Lightly grease a 9x13 pan with coconut oil and set aside.

  2. In a small bowl, make the nut-based buttermilk. Add in one cup unsweetened almond milk and the juice of one lemon. Allow to sit for 10 minutes. Mixture will curdle and create “buttermilk.” Set aside

  3. In a medium bowl, add in flour, coconut sugar, cocoa powder, baking powder, baking soda, sea salt, cinnamon and cayenne. Whisk until combined.

  4. Make the espresso. Melt the butter.

  5. Add in the wet ingredients. Add in buttermilk, eggs, melted butter, espresso and vanilla extract. Whisk until fully combined and no more clumps of flour remain. Fold in chocolate chips.

  6. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

  7. While the cake is baking, make the buttercream using a stand mixer or electric beater. Place the butter in the mixer and beat on high until whipped, about 2–3 minutes. Add in vanilla extract and sea salt. Using a rubber spatula to continue to combine along the way. Add in powdered monkfruit and unsweetened almond milk and mix on medium for about two minutes until thoroughly combined. Add in cinnamon and mix on low speed until fully combined. Put in fridge until ready to frost the cake.

  8. Allow the cake to cool completely before frosting, about 2–3 hours. Frost the cake with the cinnamon buttercream and top with chocolate chips (optional).

  9. Store in an airtight container in the refrigerator. Cake will last for up to 4 days.

Nutrition

1 serving (125 g) contains:

  • Calories: 371

  • Total Carbohydrates: 41.8 g

  • Fiber: 5.9 g

  • Sugar: 20.9 g

  • Total Fat: 20.4 g

  • Saturated Fat: 11.9 g

  • Polyunsaturated Fat: 1.1 g

  • Monounsaturated Fat: 5.7 g

  • Trans Fat: 0.5 g

  • Protein: 9.2 g

  • Cholesterol: 58 mg

  • Sodium: 376 mg (25% DV*)

  • Manganese: 1.446 mg (80% DV)

  • Copper: 0.576 mcg (64% DV)

  • Magnesium: 106 mg (35% DV)

  • Phosphorus: 202 mg (29% DV)

*Daily Value: Percentages are based on a diet of 2,000 calories a day.

mexican chocolate cake | mexican cake
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