Chocolate Mint Cake

A few months back on our facebook page we asked if anyone was craving a specific cake.  We got two responses. One was from Doh, with a cake we are still working on and the other was from Lacey. Lacey’s request was a chocolate cake with mint layers. It took us awhile but here it is.

This cake is super rich and minty. Being as the cake and filling are so rich the icing is on the milder side with just a hint of chocolate. The little vegan who loves anything with mint and chocolate thought it went wonderfully with mint chocolate soy ice cream. This might not seem like the typical cake you will read about the week before Thanksgiving but the little vegan wanted it for her end of the year soccer party.

Cake Batter
2 1/2 cups flour
1 tsp salt
2 tsp baking soda
4 tsp baking powder
3 tbsp Ener-G Egg Replacer

2 cups brown sugar
1 cup oil (sunflower or olive)
1 cup applesauce
1 cup almond milk (soy milk may also be used)
1 cup semisweet chocolate chips melted (I melt mine with the milk)

Preheat oven to 350 degrees. Lightly grease three 9″ round cake pans.

In a large bowl mix flour, salt baking soda & powder, and egg replacer.  In a separate bowl mix sugar, oil, applesauce, milk and melted chocolate.  Slowly mix sugar mixture into flour mixture and stir until well blended.  Pour batter evenly into the three pans.  Tap bottom of pans to get air bubbles to the top.  Bake for 20 – 25 minutes.  Cake will pull away from side when done.  When done let sit for approximately 5 minutes or until cool enough to touch pans with bare hands.  Flip onto cooling rack. Once cool make filling.

Layer Filling
10.5 oz After Dinner Mints (I used Trader Joe’s) or other mint chocolate
1 tbsp almond milk
4 0z vegan cream cheese

Melt chocolate with almond milk over low heat. Mix in cream cheese until melted. Place first layer of cake on serving platter/plate.  Use 1/3 of filling covering first layer of cake. Keep filling 1/4″ away from cakes edge.  Place second layer of cake on top and do the same thing. Put the last layer on top and use remaining filling to cover the top. Make icing now to give the top time to set.

4oz Vegan Cream Cheese
1 stick vegan butter or 1/2 cup (room temperature)
1/3 cup melted chocolate chips with 1 tbsp almond milk
1 1/2 cups powdered sugar

Mix cream cheese and butter in a mixer together first. Mix in chocolate. Add powdered sugar slowly until well blended. Ice cake.

This entry was posted in Anzia's picks-a young vegans perspective, dessert. Bookmark the permalink.

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