Mint Chocolate Chip Cake
Chocolate Chip Cake:
- 1.5 cups flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup cocoa powder
- 1.5 teaspoons vanilla extract
- 1/3 cup canola oil
- 1 tablespoon white vinegar
- 1 cup cold water
- 8oz. (2/3 bag) vegan chocolate chips (I use Ghirardelli semi-sweet chips)
First, preheat the oven to 350 degrees Fahrenheit. Lightly grease a round 9-inch cake pan or muffin tins, and set aside.
Combine the dry ingredients in a large mixing bowl. Create a well in the center of the dry mixture and add the wet ingredients. Mix until just combined. Then, mix in the chocolate chips.
Pour the batter into the prepared pan. Bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean. (Check cupcakes after about 15 minutes.) Allow the cake to cool in the pan on a wire rack.
Yield: one 9-inch cake. (Note: If you're making a layer cake, double the recipe.)
- 1/2 cup vegan margarine
- 3 cups powdered sugar
- 1/3 cup cocoa powder
- 1.5 teaspoons peppermint extract
- 3-4 tablespoons water or soymilk
Cream the margarine in a stand mixer until smooth. Add the powdered sugar and cream for 2 minutes. Add the rest of the ingredients and mix on high until well combined and smooth (about 3 minutes). Once the cake is cool, frost and enjoy!
This cake has a lot going for it. The chocolate chips provide extra-chocolatey bites throughout the cake and the chocolate-mint frosting has a really fresh taste. The cake tastes (and looks) a lot like a Thin Mint--remember those Girl Scout cookies?
The cake was a hit. David thought it was one of the best vegan baked goods I've served him--very exciting! He thought it was a satisfying dessert. The cake was about room temperature when we ate it, but it's also great a day later once it has been refrigerated. I am generally partial to day-old cake so I'm looking forward to the leftovers.