Mexican Chocolate Coffee Cake

This Mexican Chocolate Coffee Cake has a lovely spongy texture and a chocolate flavor so rich it doesn’t need any icing. The cayenne pepper and cinnamon gives this cake a delightful kick.

Featured Ingredients

Unsweetened cocoa powder is a phenomenal source of polyphenols, containing a whopping 2249.2 mg of polyphenols per 1-ounce serving! To put that in perspective, fruits and veggies typically contain 200-300 mg of polyphenols per 100-grams (3.5 ounces). That means ounce per ounce cocoa powder contains over 25 times more polyphenols! In addition, per serving unsweetened cocoa powder delivers at least 10% or more of the daily value of 9 other nutrients.

Cinnamon has been widely studied for its health effects, with use in folk medicine dating back millennia (and modern science confirming many of its suspected benefits)! Many of the health effects are linked to its high polyphenol content. It is also a top food source of manganese.

Eggs are full of nutrients! A single serving of 2 eggs provides at least 10% or more of the daily value of 17 different nutrients, with the yolk containing the vast majority of the nutrition.

Unsweetened Cocoa Powder Nutrients

Cinnamon Nutrients

Chicken Egg Nutrients

Mexican Chocolate Coffee Cake

Nutrivore Score: 197

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12

Calories 253kcal

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Ingredients

• 1/3 cup coconut flour plus 1 tablespoon
• 1/3 cup cacao powder
• 1 teaspoon cinnamon ground
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 6 large eggs
• 1/2 cup honey
• 1/2 cup blackstrap molasses
• 2 teaspoons vanilla extract
• 1/2 cup coconut oil melted
• 3 ounces unsweetened chocolate melted

Instructions

• Preheat the oven to 325 F. Line a 9 x 5 inch loaf pan with parchment paper. Grease the parchment paper with coconut oil.
• Sift the coconut flour, cacao powder, cinnamon, cayenne, baking soda, and salt into a small bowl.
• In a food processor or blender, combine the eggs, honey, molasses, and vanilla. Pulse a few times to combine. Add the melted coconut oil and chocolate and process for 1 minute.
• Add the dry ingredients to the food processor or blender and pulse to combine.
• Pour the batter into the prepared loaf pan and bake for 55 to 60 minutes (test at the 55-minute mark).
• Let the coffee cake cool completely in the pan. Remove from the pan and carefully remove the wax paper. Store in a airtight container on the counter for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 6 months.

Nutrition

Nutrition Facts

Mexican Chocolate Coffee Cake

Amount per Serving

Calories

253

% Daily Value*

Fat

 

16

g

25

%

Saturated Fat

 

11

g

69

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

93

mg

31

%

Sodium

 

193

mg

8

%

Potassium

 

345

mg

10

%

Carbohydrates

 

28

g

9

%

Fiber

 

3

g

13

%

Sugar

 

23

g

26

%

Protein

 

5

g

10

%

Vitamin A

 

170

IU

3

%

Vitamin C

 

0.1

mg

0

%

Calcium

 

56

mg

6

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.