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September 12, 2007

Mint Chocolate Cake

Easy to make and delicious

Compassionate Cooks, LLC

slice of chocolate layer cake

iStockphoto

Serves 8

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.

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.

Frosting
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. 

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