Chocolate Mint Chip Cake

Recipe Ingredients

1/2 cup	118ml	Soy milk
		= (or rice milk or other non-dairy milk)
1/2 cup	118ml	Mori-Nu silken style tofu - extra firm
1 cup	237ml	Water
1 2/3 cups	329g / 11oz	Unbleached cane sugar
1 1/2 cups	93g / 3.3oz	Unbleached flour
3/4 cup	46g / 1.6oz	Soy flour
3/4 cup	82g / 2.9oz	Cocoa powder
1 1/2 teaspoons	7.5ml	Baking powder
1 1/4 teaspoons	6.3ml	Baking soda
1 teaspoon	5ml	Salt
1/2 cup	118ml	Applesauce
2 teaspoons	10ml	Vanilla
1/2 teaspoon	2.5ml	Peppermint extract
1 cup	110g / 3.9oz	Vegan chocolate chips

Recipe Instructions

Lightly oil two 8-inch round cake pans and set aside.

In a food processor or blender, place the soy milk and tofu, and blend for 1 minute. Add the water and blend an additional 30 seconds.

In a medium bowl, sift together the sugar, flour, soy flour, baking powder, baking soda, and salt. Add the dry ingredients to the food processor and blend for 1 minute. Add the applesauce, vanilla, and peppermint extract, and blend an additional 30 seconds or more to combine. Add the chocolate chips and pulse 2 to 3 times to incorporate.

Divide the batter evenly between the two pans. Bake at 350 degrees for 30 to 35 minutes or until an inserted toothpick comes out clean. Place the cakes on a rack to cool for 5 minutes. Then invert the layers on to a rack, remove the pans, and allow to cool completely before frosting with frosting of choice, if desired.

This recipe yields two 8-inch layers.

Source:
The Vegan Chef at http://www.veganchef.com

Rating

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9 (1 votes)

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