Last summer for a friend's birthday I made this amazing vegan chocolate cake. I made it again for a potluck we went to this past Saturday. I love this recipe so much I thought I would share it. If you are feeling brave, give this recipe a try, trust me, it will quickly become your favorite. Enjoy!!
Ingredient for the cake:
3 cups all purpose flour
2 cups sugar
6 tablespoons cocoa powder
2 teaspoons baking soda
1 teaspoon salt
3/4 cup vegetable oil
2 tablespoons vinegar
2 teaspoons mint extract**
**you could replace the mint extract with vanilla, raspberry, orange or any other extract that you would enjoy with chocolate, just make sure to replace the same flavor in the frosting!
Directions:
Preheat your oven to 350 degrees F
Sift the dry ingredients into a large mixing bowl (flour, sugar, cocoa powder, baking soda and salt)
Stir in wet ingredients (water, vegetable oil, vinegar and mint extract) Mix evenly until batter is smooth. Break up any lumps. (The batter will naturally bubble from the vinegar and baking soda)
Cut out two rounds of waxed paper to place in the bottom of your 8" cake tins (give a light spritz of cooking spray to the sides)
Fill both tins evenly with batter and place in middle rack of oven
Bake for 40 minutes**
**Begin the "toothpick" test after about 30 minutes. If there is minimal moisture on the toothpick pull the cake out of the oven. You do not want the toothpick to pull out clean because your cake will continue to bake as it cools and it will become too dry. If there is still a lot of moisture on the toothpick put the cake back in the oven for 5 minute increments.
Leave the cakes in their pans until they are cool to the touch
Once they are pans are cool to the touch remove and place on racks until they are completely cooled! **This is important because if you attempt to frost a cake that is still warm you will get crumbs in your frosting.
As the cakes are cooling it's time to make the frosting!
Ingredients for frosting:
1 cup sugar
6 tablespoons cornstarch
4 tablespoons cocoa powder
1/2 teaspoon salt
1 cup water
2 tablespoons vegetable oil
1/2 teaspoon mint extract (or preferred flavor)
Directions:
In a medium saucepan thoroughly mix dry ingredients (sugar, cornstarch, cocoa powder and salt)
Whisk in water, oil and mint extract
Heat over a medium flame until it begins to boil gently (do not let it get to a rolling boil or the frosting will become hard)
Boil for about 1 minute
Remove from heat and let cool briefly
Stir until your frosting begins to form peaks
Let cool completely before you frost your cake **This recipe yields enough frosting for 1 layer cake but I prefer to double it, you can never have enough frosting!
Cake Construction and Frosting Tools:
One 10" cake plate, stand, or decorative dinner plate
waxed paper cut into four thick strips
bread knife
butter knife
mint leaves
cooled frosting
Directions:
Take your four strips of waxed paper and place around the outer edge of your chosen plate
Use bread knife to "level" both cakes
Munch on cake scraps
Place first cake face up onto center of plate
Spoon about a quarter of the frosting onto the center of the cake
Use the back of the butter knife to spread the frosting from the inside to the outer edges
**As you frost make sure to turn your plate as you spread, NOT your hand
Place second cake face down onto center of bottom cake
Using the back of the butter knife frost the side of your cake first holding your knife perpendicular to your plate. Remember to turn your plate to frost, don't sweep your hand
Once you have completed the sides, add the remaining frosting to the center of the cake and begin to spread it outwards by turning your plate
Round over the edges and you are finished!
Gently pull the waxed paper out from under the cake and admire your clean plate
**Frosting a cake takes practice, if you find you are displeased with the look of your frosting job or you want to add some texture, use the back of a spoon to make swirls all over
Take a few fresh mint leaves a create a "bloom" in the center of your cake
Keep in refrigerator until ready to serve;
Enjoy!
The wonderful thing about this cake is how well it keeps. If I have leftover pieces after a dinner party I will wrap each piece individually in saran wrap and then wrap in tin foil. Put all pieces into a freezer bag and leave in the freezer for up to six months. If you decide that you want a piece of cake for dessert or you have some unexpected guests, pull out the desired number of pieces, unwrap and let thaw on the counter for about 30 minutes.
**Keep in mind that this cake is a "healthier" version of a usual chocolate cake as it is cholesterol free, however, it is by no means a "diet" cake because it still contains sugar.