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Chocolate Mint Cake

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Chocolate Mint Cake
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
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
Prep Time 30
Cook Time 40
Servings
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
Instructions
  1. Preheat the oven to 350°.
  2. Coat three 6" round cake pans using a paper towel with safflower oil on it.
  3. Cut three round pieces of parchment paper by tracing the cake pans.
  4. Set each piece of parchment paper on the bottom of each cake pan and then coat again with safflower oil.
  5. Combine a tablespoon of vinegar and 1 ¼ cups nondairy milk, stir, and let sit.
  6. 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.
  7. Add 6 ounces vegan yogurt, ⅔ cup oil, 1 ½ cups sugar, and 2 teaspoons vanilla to the milk mixture and stir well.
  8. Add the dry ingredients into the wet, half at a time, and mix on low speed until smooth.
  9. Quickly divide the batter evenly into the three 6" round cake pans .
  10. 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.

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