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.

gâteau moelleux au chocolat

Gâteau moelleux au chocolat, or melt-in-your-mouth chocolate cake, is an almost-flourless decadent treat. It is very simple, and very well-received. The recipe is perfect as is on chocolate & zucchini. I left my springform pan behind in Geneva with this cake in it, I left it for a friend's picnic in London, I made it for a guitarist I was swooning over, and here I made it for my good friend Greg last weekend after a day of olive harvesting (more on that later). I make it over and over because as I said it's simple and fancy and delicious to the last crumb. Bon appétit ! x

ingredients:

200 gr (2 sticks minus 1 tbsp) unsalted butter

200 gr (7 oz) best quality dark chocolate

200 gr (1 cup) sugar

4 eggs

a rounded tbsp flour

method:

cake is best made ahead of time, up to a day ahead.

preheat oven to 350 degrees F. grease or line an 8-inch round cake pan with parchment paper.

melt butter and chocolate over a double broiler, stirring until smooth. transfer to a medium mixing bowl and add sugar. stir with a wooden spoon and let cool slightly. add in eggs one at a time mixing after each addition. finally add flour and mix well.

pour into pan and bake for 25-30 minutes, until center is set but still a little wobbly. turn off oven but leave inside for another 10 minutes. Remove from oven and cool completely on rack. cover with plastic wrap, refrigerate and take out an hour before serving.