Chocolate Mint Cake
By 
I’m participating in a cake collab where all the cakes are decorated with buttercream transfers to look like they’re wrapped with wrapping paper. To check them all out, just visit the #wrappedcakecollabpart2 hashtag on Instagram. Normally, you do this technique by tracing a wrapping paper you like, but since Izzy’s taste is more unique/goth, I had to design her wrapping paper myself. I went for a cute kawaii theme featuring her favorite animal: bats. The more stylish bats have bows, of course. Now that I think about it, this would be a good cake for Halloween too. If you like bats, you might also like my purple and black bat cake.
This recipe makes a 3-layer 6” cake (but you can also use this recipe to make a 2-layer 8” or 9” cake or 24 cupcakes).
| Prep Time | 30 |
| Cook Time | 40 |
| Servings |
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Ingredients
- 1 ¼ cups nondairy milk (I used 365 brand soymilk because it's organic* and hella cheap)
- 1 tablespoon apple cider vinegar (or substitute white vinegar)
- 2 ⅔ cups unbleached flour
- ⅔ cup cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 3-4 pinches of salt
- 6 ounces vegan yogurt (vanilla flavored or plain)
- ⅔ cup safflower oil
- 1 ½ cups organic sugar*
- 2 teaspoons vanilla extract
Ingredients
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Instructions
- Preheat the oven to 350°.
- Coat three 6" round cake pans using a paper towel with safflower oil on it.
- Cut three round pieces of parchment paper by tracing the cake pans.
- Set each piece of parchment paper on the bottom of each cake pan and then coat again with safflower oil.
- Combine a tablespoon of vinegar and 1 ¼ cups nondairy milk, stir, and let sit.
- Sift the 2 ⅔ cups flour, ⅔ cup cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon baking powder and a few pinches of salt into another bowl and whisk together.
- Add 6 ounces vegan yogurt, ⅔ cup oil, 1 ½ cups sugar, and 2 teaspoons vanilla to the milk mixture and stir well.
- Add the dry ingredients into the wet, half at a time, and mix on low speed until smooth.
- Quickly divide the batter evenly into the three 6" round cake pans .
- Bake for 35-40 minutes, until when you insert a toothpick into the center of one, it comes out clean. (If making cupcakes, bake for 18-20 minutes, and if making a 8-9” cake, bake for 40-45 minutes.) Set cake pans on cooling rack to cool for 30 minutes before flipping over. Then cool completely on cooling rack.
