The texture is really hard to explain. The cake has a nice crumb and it is fluffy enough, but it is also a bit stodgy. This may be par for the course for vegan cakes or it may be this recipe and/or baker error. It probably didn't help that when I first put the cake in the oven, I had it on Preheat. My nose alerted me that something was awry within five minutes and I quickly turned the dial to Bake. Also, I'll admit to once again using a 9" cake pan after being told to use an 8" pan. This, of course, resulted in a thin cake. I have got to find myself a good 8" pan ASAP!
The texture kept this from being one of my favorite cakes, but the flavor is very good. It tasted just the way I conceptualize Mexican chocolate. I made a good choice when I used cayenne for flavor and heat. And finally, the thick glaze atop the cake gave each bite a little something extra and helped detract from the unusual crumb. If I ever invite vegan guests over I may try this recipe again, but I'm shelving it for now.