Vegan Mint Chocolate Cake

INGREDIENTS

Time: 45-60 minutes

VEGAN MINT CHOCOLATE CAKE

• 2 1/4 cup all-purpose flour

• 1 cup sugar

• 1/2 cup cocoa powder

• 1 tsp salt

• 1/2 Tbs baking soda

• 1 1/4 cup vegetable oil

• 1 Tbs vanilla extract

• 1 1/2 cups strong brewed coffee

• 2 Tbs apple cider vinegar
  

Mint Buttercream Frosting

• 1/2 cup non-dairy butter, softened

• 1/2 tsp vanilla extract

• 3 Tbs non-dairy milk

• 2 1/2 cups powdered sugar

• 1 Tbs mint extract

• 2-3 drops green food coloring (optional)

• 1 cup non-dairy chocolate chips, pulsed in a food processor (set aside for decoration)

DIRECTIONS

1. Preheat the oven to 350ºF and prepare two 8 or 9-inch round cake pans by lightly coating them with cooking spray or non-dairy butter and dusting them with flour.

2. Whisk together the vegetable oil and vanilla in a large mixing bowl. Then, mix in the coffee until well combined. Finally, mix in the apple cider vinegar.

3. Sift or whisk together the flour, sugar, cocoa powder, salt, and baking soda in a separate large bowl. Create a well in the center of the flour bowl, then slowly pour the wet ingredients into the dry. Stir together with a whisk until the batter is free of lumps. Don't get too aggressive with the whisk.

4. Once your batter is mixed, evenly distribute it between the two pans. Place in the oven and bake for 20-25 minutes, until a toothpick comes out clean once poked in the center of the cake.

5. While the cake is baking, whip together the non-dairy butter with a mixer until light and fluffy. Then, gradually mix the vanilla, mint extract, green food coloring, and powdered sugar on the low setting. Get the frosting good and fluffy again. Store in the refrigerator until you’re ready to decorate, but if it sits too long, it’ll need to warm up again because the buttercream will stiffen up.

6. Allow the cake to cool completely to room temperature before decorating. You may also store the cakes in the fridge to expedite.

7. For decorating a one-tier (cake on bottom, icing, cake on top), if one of your cakes is extra dome-y on top, use a sharp knife to cut the top and make it nice and flat. Then, start by adding a layer of frosting on top of the flat layer, evenly coating the top. Place the second cake (flat-side down) on top of the icing layer, then continue to frost the cake on top and all the way around.

8. Decorate the frosted cake with the chopped chocolate chips. Serve and enjoy!

9. Store leftovers in the refrigerator for up to 4 days. If you've got a fancy container to store a cake, I recommend not cutting the cake to store it because it'll dry out faster.

Vegan baking is a challenge. But don't let that challenge intimidate you or dissuade you from trying. I've fucked up so many cakes. The key to a good vegan cake is getting the quality ingredients. Don't cut corners (like I did) and buy the cheapest vegetable-based substitute for vegan butter and cream cheese. I know that shit is expensive, but hoard your Kroger coupons and save up for this extra special treat!