Mexican Cocoa Cake Recipe

Name: Mexican Cocoa Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sifted cake flour; ⅓ cup unsweetened cocoa powder; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon and ground cinnamon; 6 large egg whites; 1 ⅓ cups firmly packed brown sugar; 1 cup plain nonfat yogurt; 2 teaspoons vanilla; ¼ teaspoon almond extract; powdered sugar

Servings: persons

1
In a small bowl, mix flour, cocoa, baking soda, baking powder, and cinnamon.
2
In a large bowl, beat egg whites, brown sugar, yogurt, vanilla, and almond extract until well blended.
3
Stir in flour mixture and beat just until evenly moistened.
4
Pour batter into an 8-inch-square nonstick (or greased regular) baking pan.
5
Bake in a 350-degree F oven until center of cake springs back when lightly pressed (30 to 40 minutes).
6
Let cake cool in pan on a rack for 15 minutes; then invert it onto a serving plate.
7
Serve warm or cool.
8
If made ahead, wrap cooled cake airtight and store in a cool place until next day (freeze for longer storage).
9
Just before serving, sift powdered sugar over cake.
10
To serve, cut cake into wedges or rectangles.
11
If desired, sift more powdered sugar over each serving; then top with Spiced Cream, if desired.

667

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup sifted cake flour, ⅓ cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, and more.

Yes, Mexican Cocoa Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mexican Cocoa Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions