Cempasúchil Cake

Cempasúchil Cake is a vibrant and aromatic vegan dessert that celebrates the essence of marigold flowers, a symbol of Día de los Muertos in Mexico. This unique cake combines the floral notes of cempasúchil with a moist, spiced batter, making it a delightful tribute to tradition.

Ingredients

• All-purpose flour - 100 grams
• Granulated sugar - 50 grams
• Baking powder - 1 teaspoon
• Ground cinnamon - 1/2 teaspoon
• Ground nutmeg - 1/4 teaspoon
• Salt - 1/4 teaspoon
• Almond milk - 80 ml
• Vegetable oil - 30 ml
• Vanilla extract - 1 teaspoon
• Cempasúchil petals (fresh or dried) - 10 grams
• Powdered sugar (for dusting) - 10 grams

Steps

1. Preheat the oven to 180°C (350°F) and grease two small cake pans.
2. In a mixing bowl, combine the flour, granulated sugar, baking powder, ground cinnamon, ground nutmeg, and salt. Mix well.
3. In a separate bowl, whisk together the almond milk, vegetable oil, and vanilla extract until combined.
4. Gradually add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
5. Gently fold in the cempasúchil petals into the batter.
6. Divide the batter evenly between the prepared cake pans and smooth the tops.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. Once cooled, dust the top of each cake with powdered sugar before serving.

Nutrition

• Calories: 250
• Protein: 3 g
• Carbs: 40 g
• Fiber: 1 g
• Sugar: 15 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.1 L

Health Benefits

• Cempasúchil petals are rich in antioxidants, which can help reduce inflammation.
• This cake is plant-based, making it a healthier dessert option that is cholesterol-free.

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