Saturday, January 22, 2011

vegan mint chocolate cake

This cake is delicious. It is also wonderfully simple, can be stored (in fridge) for an extra day or two, and is low in cholesterol. The recipe is from compassionate cooks and it can be doubled for a layer cake or used for cupcakes. xo

for the cake:
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 tsp salt
1 tsp baking soda
1/4 cup cocoa powder
1 tsp vanilla extract
1/2 tsp peppermint extract (optional)
1/3 cup vegetable oil (such as canola)
1 tbsp distilled white vinegar
1 cup cold water

Preheat oven to 350 degrees F. Combine all dry ingredients and mix thoroughly. Create a well in the center and add the wet ingredients. Stir until well mixed.

Pour into prepared 9x9-in pan and bake for 30 minutes or until toothpick comes out clean. Cool completely, then frost.

for the creamy frosting:
3 tbsp softened non-dairy butter (such as earth balance)
1 1/2 cups powdered sugar, sifted
1/3 cup cocoa powder, sifted
1/2 tsp peppermint or vanilla extract
2-4 tbsp non-dairy milk (I used almond) or water

Cream butter in small bowl. Add powdered sugar, cocoa, extract and enough liquid to make a thick but spreadable frosting.

Makes a single layer cake or 8 cupcakes.