Love and Spices:
Vegan Chili Chocolate Cake

A decadent but healthy treat for your Valentine!

Recipe by Monique Singer

Updated on 7 February 2021

Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, it was alongside her grandmother and sisters that she developed this culinary art, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Vegan Chili Chocolate Cake

You would never guess that this decadent, moist, chocolate cake is vegan, gluten-free and full of fibre and vitamin B6!
The best way to proceed with this recipe is to prepare all of your ingredients and materials in advance.
Prepare your mould by cutting a circle of parchment paper the size of the removable bottom.

Preparation time: 35 min | Baking time: 35 min | Preheat oven to 350°F/175°C | Yields: 8 servings

• 1/2 cup / 100 g 2 beets, boiled and mashed
• 1 cup / 240 ml organic almond milk
• 3/4 cup / 65 g cocoa powder 70% or more
• 3/4 cup / 70 g chickpea flour
• 3/4 cup / 150 g very fine brown sugar or coconut sugar
• 1 1/4 cup / 120 g almond powder or finely ground almonds
• 1 medium very ripe avocado, mashed
• 6 tbsp vegan butter or organic coconut oil, melted
• 2 tbsp red wine vinegar
• 1 tsp organic vanilla extract
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp chili pepper

Line the removable bottom of an 8-inch / 20-cm mould with parchment paper and set aside.
In a bowl, combine all the dry ingredients, the flour, ground almonds, cocoa powder, baking powder, chilli pepper and set aside.
In a food processor, pulse the beets until smooth.
Add the avocado and continue pulsing until smooth.
Add the sugar while the food processor is running then slowly add the vegan butter or coconut oil, and almond milk
Keeping the food processor running, add the dry ingredient mixture, until smooth.
Pour the mixture into a large bowl and set aside.
In a small bowl, combine the red wine vinegar and baking soda until the mixture fizzes.
Fold into the cake batter then pour the batter into the prepared mould.
Bake for 30 to 35 minutes, let cool and glaze.

GLAZE

• 8 oz / 125 g / 225 ml vegan dark chocolate/non dairy, chopped
• 1/2 cup / 125 ml coconut milk
• 1 tbsp coconut oil
• 1/4 tsp cayenne pepper, optional

Place the chocolate, coconut milk, and coconut oil in a glass or metal bowl.
Fill a small saucepan with 1 inch of water, bring to a boil.
Place the bowl of chocolate on top of the saucepan.
Once the chocolate begins to melt, whisk the ingredients together until all of the chocolate and coconut oil is melted.
Whisk to combine until smooth.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn