You know I’m always on the hunt for naturally gluten-free and dairy-free dishes to share with you. So when I came across a Chocolate Chinchilla Cake in Sally Schmitt’s My Six California Kitchens, I knew I was going to have to break out my Bundt pan.
That first bite was like getting knocked out with a feather— it was so light and airy, yet the flavor was intense and chocolatey. I decided then and there, I had to adapt it and share it with y’all.
Not sure about you, but I’m a big fan of chocolate that brings the heat, so I added the option to give it a hint of spice. And for a dose of nostalgia, I had to bring in an iconic Bananas Foster sauce.
Alchemize it
Add 1 teaspoon of ground cinnamon, and 1/4 teaspoon each of ground cayenne and chili powder for a Mexican Hot Chocolate style Chinchilla Cake.
Ingredient Substitutions
- No avocado oil? You can use any neutral flavored oil.
- No piloncillo sugar? Powdered sugar is used in the original recipe, and if you’re not avoiding refined sugar, this swap is a no-brainer.
- No coffee? You can just leave it out, though it does intensify the flavor.
- No heavy cream? You can substitute cashew or coconut milk for a dairy-free alternative.
Recipe Tips & FAQs
- The Sugar Sitch: I realize asking you to hunt down, grind and sift your piloncillo sugar before you make this cake is a lot—but it is necessary if you are avoiding refined sugars like myself. If you’re not up to it, substitute with powdered sugar.
- Whipping Egg Whites:
- Make sure your bowl is completely clean and dry before you start whipping.
- And make sure there’s no yolks, shells, or anything else in your whites.
- Soft-peak egg whites are whipped just enough to hold a shape, but still supple and gently droopy. When you lift the whisk, a peak forms but the tip folds over on itself instead of standing straight up.
- If you don’t have a Bundt pan, you can bake this in two 8 inch regular cake pans. I’ve also cut the recipe in half and baked it in a bread loaf pan in a pinch. It just looks pretty in a Bundt pan, so if you have one, use it.
- Baking the cake in a water bath allows it to cook gently. This gives the cake a superior, light and fluffy texture.
- Like any cake, if you pull it out too soon, it will collapse. The top should feel set, but not hard and crusty. Overall, it should still have a lot of spring to it. If you’re not completely sure it’s cooked, give it 10 more minutes.
- Leave the cake in the water bath for an hour and a half until it all cools down. It makes it much easier to remove without breaking or cracking.
Serving Suggestions
- This dessert is perfect for the winter holidays. Especially if you have gluten-free or dairy-free guests.
- Santa wouldn’t be mad to find a slice of this and a cup of freshly made Cashew Milk by the tree.
- When catering, I served this Chocolate Chinchilla Cake with homemade pistachio gelato, and it was next level delicious.
Storage and Shelf Life
Make Ahead: Highly encouraged. This cake tastes even better on day 2.
Refrigerate: Yes. In an air-tight container up to 5 days.
Freezer: Follow these steps:
- Cool completely — not even a hint of warmth.
- Chill in the fridge for 2–4 hours so it firms up (prevents smearing).
- Wrap tightly in plastic wrap.
- Wrap again in foil or place in a freezer bag or airtight container.
Freeze up to 2–3 months.
Final Thoughts
Listen, there are moments that call for something extraordinary. Here at Everyday Alchemy, I am all about diving in and fostering those moments. This cake might take a decent amount of special equipment, and whipping egg whites can be a little nerve-racking to the uninitiated, but if you’re game, I know you are going to absolutely love this Chocolate Chinchilla Cake. And so will whoever you share it with!
Have you tried this recipe? Make sure you let us know what you think in the comments below. And tag @heyeverydayalchemy on social media if you share a photo, I love to hear from you!
Chocolate Chinchilla Cake with Bananas Foster
Special Equipment
- 9 inch fluted Bundt cake mold optional
- Stand mixer or electric beaters optional
Ingredients
- For the Cake:
- 1 tablespoon avocado oil
- 2 cups piloncillo sugar
- 1 ¼ cups cocoa powder
- 1 teaspoon ground cinnamon optional
- ¼ teaspoon chili powder optional
- ¼ teaspoon cayenne pepper powder optional
- 1 teaspoon sea salt
- 2 cups egg whites 480 ml, from about 16 eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon coffee brewed and cooled to room temperature
- For the Bananas Foster:
- 2 tablespoons unsalted butter
- 3 bananas sliced into 1 inch chunks
- ½ cup piloncillo sugar
- 2 tablespoons water
- ¼ cup rum
- ¼ cup heavy cream cashew milk or coconut milk
- Pinch salt
- Garnish:
- ½ cup chopped pecans roasted & salted
Instructions
- To make the cake: Preheat oven to 325˚F.
- Oil an 8 cup Bundt pan or mold with 1 tablespoon avocado oil.
- Bring a 2 quart pot of water to a boil and keep it at a low boil until needed.
- Grind the 2 cups piloncillo sugar to a fine powder in a clean spice grinder. Sift together with 1 ¼ cups cocoa powder. If you're making the Mexican Hot Chocolate version, also add 1 teaspoon cinnamon, and a quarter teaspoon each of chili powder and cayenne pepper. Add in a teaspoon of sea salt and mix well to combine. Reserve.
- With a stand mixer or beaters, whip 2 cups egg whites to soft peaks (check notes above if unfamiliar).
- Fold the dry ingredients, along with 1 teaspoon vanilla extract and 1 tablespoon cooled coffee into the egg whites with a spatula. It will take a while. Be gentle and patient. The batter will shrink a little in size as the whites slightly deflate.
- Pour the batter into the prepared mold and place inside a larger oven-proof baking dish. Pour the boiling water into the dish, halfway up the side of the Bundt pan.
- Bake in the oven until the top is set, about 45-55 minutes. The cake should have a decent amount of spring, but feel firm (not hard or crusty) to the touch. If the cracks still look like they have wet batter in them, continue to cook. Remove from the oven, and let the cake cool in the water bath for about an hour and a half.
- To get the cake to release easily, run a butter knife around the rim if possible. Place your hand on the cake, flip the mold upside down and gently wiggle it back and forth slowly, until you feel it fully release. Place on a serving plate.
- To make the Bananas Foster:
- Melt 2 tablespoons of butter over medium heat in a sauté pan. Add the 3 sliced bananas and allow them to caramelize.
- Add a ½ cup of piloncillo sugar and 2 tablespoons of water to the pan, and once it’s come to a boil and completely dissolved, add the ¼ cup of rum. Allow the raw alcohol smell to fully cook off. This will take about a minute.
- Now add a ¼ cup of cream, cashew or coconut milk. Finish with a pinch of salt, and let the sauce reduce to the desired consistency. It should coat the back of a spoon.
- Serve hot along with the Chocolate Chinchilla cake. Garnish with a sprinkle of toasted pecans.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.
Hi Julia, this is your buddy Vince, I’m passing your site info along to my auntie in Savannah. You know I can’t bake but
I’m going to get her to try your Chinchilla Chocolate banana cake. That looks awesome!
Hey Vince, happy new year! Thanks for sharing it with her, hope to catch up with you soon 💖