Redemption "Mex-Can" Mocoa Purple Cake
Prep time: 20 mins
Bake time:30–35 mins
Yields:1 loaf or 8x8 square pan
In this protein rich cake, the purple corn flour is cooked at a low temperature to preserve the antioxidants, called anthocyanins. If you want it to be even healthier, substitute the piloncillo for a quarter cup maple syrup, but today is my birthday so I'm eating something sweet!
I can't recommend the excellent Etobicoke spice brand Mexiability enough from local shop Tienda Movil, it enables me to cook deliciously and more importantly it enables her son to work, how beautiful ❤️.
Ingredients
The Spiced Cocoa Infusion
1 ¼ cups Unsweetened almond milk (extra to ensure 1 cup yield after straining)
2 Mexican cinnamon sticks (Ceylon)
5 Whole cloves
3 Star anise
2 tsp instant coffee
2 tbsp Unsweetened cocoa powder
8 oz piloncillo
The Rest of the Wet Mix
2 Large eggs
1/2 cup Avocado oil
8 oz piloncillo
The Dry Base
1 cup Purple corn flour
1 cup Almond flour
2 tsp Baking powder
¼ tsp salt
1. Infuse & Bloom: In a small saucepan, combine the 1 1/4 cups almond milk, cinnamon sticks, cloves, star anise, and instant coffee. Whisk in the cocoa powder until smooth. Remeasure: the finished amount of liquid should equal 1 cup.
2. Simmer: Bring to a very gentle simmer over medium heat. Let itsimmer for 15 minutes.
3. Measure the Yield: Strain the mixture through a fine-mesh sieve into a measuring cup, discarding the whole spices. Ensure you have exactly 1 cup of the spiced cocoa milk. Note: If you are short, top it off with a splash of fresh almond milk. If you have extra, discard it or save it for your morning coffee!
4. Cool: Allow the 1 cup of infused milk to cool to room temperature.
5. Prep the Oven: Preheat your oven to 300°F. Lightly grease your baking pan with vegetarian margarine.
6. Whisk Wet Ingredients: In a medium bowl, whisk together the cooled cocoa-infusion, eggs, avocado oil, and maple syrup.
7. Mix Dry Ingredients: In a large bowl, whisk together the purple corn flour, almond flour, baking powder, and sea salt.
8. Combine: Pour the wet ingredients into the dry. Stir gently until just combined—the batter will be a rich, aromatic purple-brown.
9. Slow Bake: Pour into the prepared pan. Bake for 30–35 minutes. At 300°F, the bread will bake evenly without drying out the edges. It’s done when a toothpick comes out clean.
10. Set & Serve: Allow the cake to sit in the pan for 10–15 minutes to set its structure.
Slice into strips, then diamonds. Eat and be redeemed! And then share it and redeem someone else!
