September 12, 2007
Mint Chocolate Cake
Easy to make and delicious
This chocolate cake might be the easiest cake in the world to make. No eggs or dairy make it cholesterol- and cruelty-free, and it takes about five minutes to prepare.
Makes one 9-inch cake or 8 cupcakes. Double it for a layer cake or a bundt cake.
1-1/2 cups unbleached all-purpose flour
3/4 cup sugar (white or turbinado)
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla
1/2 teaspoon peppermint extract (optional)
1/3 cup canola oil
1 tablespoon white distilled vinegar
1 cup cold water
Creamy Smooth Chocolate Frosting
3 tablespoons softened non-dairy butter (Earth Balance is the best!)
1-1/2 cups powdered sugar, sifted
1/3 cup cocoa, sifted
1/2 teaspoon vanilla or 1/2 teaspoon peppermint extract
2-4 tablespoons water or non-dairy milk (almond milk adds a subtle touch of special flavor)
Preheat the oven to 350 degrees.
Combine the dry ingredients in a bowl until mixed thoroughly. No need to sift.
Make a well in the center and add the wet ingredients. Stir until well mixed.
Pour into a 9x9-inch baking dish (or cupcake or bundt pan), and bake in the preheated oven for 30 minutes, until a toothpick inserted in center comes out clean.
Cool completely; then frost.
Cream the margarine in a small bowl; then add the sugar, cocoa, vanilla and enough liquid to make a thick but spreadable frosting.
Recipe courtesy of Compassionate Cooks, LLC.