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.

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.