Aztec Chocolate No Bake Chocolate Cake

Carpe diem with this Aztec Chocolate No Bake Chocolate Cake, flavor so decadent, you’ll forget all the nutritional benefits it offers!

Time: about 30-40 minutes and Serves 2


Aztec Chocolate No Bake Chocolate Cake

Prep Time
Total Time


Dry: whisk the following into a bowl:

  • ½ unbleached flour
  • ½ cup coconut flour
  • 2 1/3 tablespoon cocoa powder
  • 2 1/3 tablespoon Sunwarrior Aztec Chocolate
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon cinnamon
  • Pinch of chili powder (optional)

Wet: mix into a separate bowl

  • ¾ cup to 1 cup coconut milk
  • 2 tablespoons almond butter or peanut butter (We used Peanut Butter & Co Smooth Operator)
  • 2 tablespoons applesauce
  • ¼ teaspoon sea salt
  • 1 tablespoon ground flax seed
  • 1/3 cup organic sugar or coconut sugar
  • ½ teaspoon vanilla
  • ½ teaspoon lemon juice

Ganache topping

  • 3 tablespoons coconut milk
  • 3 tablespoons maple syrup
  • 1 cup vegan chocolate chips


Add the dry ingredients into the wet ingredients to make a smooth batter. Heat a heavy skillet pan over medium/low heat. Place a round metal cookie cutter (I used a large well-washed tuna can with both ends off) in the bottom of the pan and spray with coconut oil spray. Pour enough batter into the can or cutter to make about ½ inch layer. Cover with a lid and cook for about 3–4 minutes. Using tongs remove the cookie cutter form, flip the "pancake" cooking another 2–3 minutes. Continue doing this with all the batter. You can do this without the can "molds" but it will be a little drier.


Heat the coconut milk and maple syrup until you start to see smoke or steam. Turn the heat off and add the chocolate chips and stir until melted. Let sit for a few minutes before using. Pour or spoon ganache over the cakes and stack them on top of each other.

This recipe makes 2 mini cakes with 3 layers each. It is super YUMMY and dense almost a little like a brownie, and VERY decadent.

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