Chocolate and mint are one of my favorite combinations ever! So obviously I couldn't resist making this sinful cake for my dad's birthday.
This chocolate cake so good that you'd never believe when I tell you it's vegan! I have used soy milk, but I'm sure almond milk, or any other kind would work just as well.
This recipe makes enough for two nine inch pans. I used half the recipe.
For the cake:
- 275g plain flour
- 100g natural cocoa powder
- 2 tsp bicarbonate of soda
- 1 tsp baking powder
- A pinch of salt
- 450ml unsweetened soy milk
- 2 tsp red wine vinegar
- 320g caster sugar
- 320ml sunflower oil
- 2 tbsp vanilla extract
- Preheat the oven to 160 degrees.
- Put the flour, cocoa powder, bicarbonate of soda, baking powder and salt into a large mixing bowl and sift twice through a sieve.
- In a separate bowl, whisk the soya milk, vinegar, sugar, oil and vanilla extract. Slowly pour into the flour mixture and stir until combined (You can use regular milk for non-vegan version).
- Pour the batter into the prepared cake tin and bake in the preheated oven for 40-55 minutes.
- Leave to cool for at least 1 hour.
For the mint chip buttercream:
- 2 c icing sugar
- 1 c unsalted butter
- 1 tsp milk
- 2-3 drops of peppermint extract
- handful of chocolate chips
- green food coloring (optional)
- Using an electric mixer, beat the butter until soft and pale.
- Slowly add in the sugar and continue mixing until light and fluffy.
- Add in the milk to loosen the mixture. Now add in the extract and color and mix well.
- Fold in the chocolate chips.
*Refrigerate the cake after icing it for at least 2-3 hours.