Sunday, May 20, 2007

Mint Chocolate Bundt Cake

Vegan Baking 006

Chocolate Mint Cake (Vegan)

3 cups flour
2 cups sugar
7 tablespoons unsweetened cocoa powder
2 teaspoons of baking soda
1 teaspoon of salt
8 fresh finely cut mint leaves
2 cups of water
3/4 cup olive or vegetable oil
2 tablespoons vinegar
2 teaspoons vanilla paste or extract

Preheat over to 350 degrees. Mix flour, sugar, cocoa, baking soda and salt in a large bowl. In a separate bowl combine water, vegetable oil, vinegar, mint leaves and vanilla paste and stir to combine. Add the wet ingredients to the dry ingredients and mix thoroughly. Pour batter into a greased bundt pan and bake for at least 45 minutes or up to an hour or until a toothpick inserted in the center of the cake comes out clean.

Let cake cool and carefully remove from the pan.

For the Chocolate Glaze:

2 tablespoons cocoa powder
1 cup powdered sugar
Soy milk

Mix cocoa and sugar with whisk, slowly add soy milk a teaspoon at a time until the desire consistency is reached. Pour over the cake and let set.
Vegan Baking 011
Next time I make this cake I'm going to add even more mint leaves as the mint flavor was not very pronounced. The cake was moist and very chocolaty. The glaze set up nicely and was also very chocolaty. I also might omit the cocoa from the glaze and replace a bit of the soy milk with spearmint extract to boost the mint contribution.

6 Comments:

  1. Taylor said...
    I love mint-chocolate anything! How about some mint extract in the cake, too, to boost the mintiness?
    Cheryl said...
    Mint chocolate bundt cake, oh my. Its does look as moist and chocolately as you said it is. Hand it over!!
    Chris said...
    E , this looks great! I love a mint and chocolate combo. :)
    s.j.simon said...
    lol. did you know that chocolate was banned in switzerland for many years. read this
    Anonymous said...
    Delicious recipe...only question is what temp do you bake your cake? I used another recipe that called for 350 degrees. Also, I added chopped up mint chips and it was delicious.
    Anonymous said...
    Wow - fantastic! One of the moistest cakes I've ever had. My husband doesn't like mint, but we are both choc-o-holics so I made a few modifications:
    *1 cup water + 1 cup brewed coffee (instead of 2 cups water)
    *omitted the mint leaves
    *added 1 tsp almond extract
    *added 1 cup chocolate chips by sprinkling them in the pan. Pour in half the batter, sprinkled a layer of chocolate chips, then pour in the rest of the batter.

    Thank you for sharing this fantastic recipe!

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