Vegan Mint Chocolate Chip Cake Recipes

VEGAN MINT CHOCOLATE CHIP CAKE

Vegan Mint Chocolate Chip Cake image

This mint chocolate chip cake is a moist chocolate cake layered with a creamy peppermint frosting! No eggs or dairy needed, it's a showstopping vegan dessert perfect for Christmas!

Provided by Arman

Categories Dessert

Time 30m

Number Of Ingredients 14

Ingredients

3 cups all purpose flour (can use gluten free * See notes)
1/2 cup cocoa powder (sifted)
2 cups sugar
2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoon vinegar (white or apple cider)
1 tablespoon vanilla extract
3/4 cup oil (any neutral flavored oil)
2 cups water
2/3 cups vegan butter (softened)
6 cups powdered sugar
1 1/2 teaspoon peppermint extract
1-2 drops green food coloring
1-2 tablespoon milk of choice (optional )

Steps:

Preheat the oven to 180C/350F. Grease two 8-inch cake pans and set aside.
In a large mixing bowl, combine all your dry ingredients and mix well. Add your wet ingredients and mix until combined and smooth.
Distribute the cake batter amongst the two cake pans. Bake the cakes for 25-27 minutes, or until a skewer comes out mostly clean. Let the cakes cool completely.
As the cake is cooling, make the frosting. Add the softened butter into a large mixing bowl. Beat it together until smooth. Slowly add in the powdered sugar, until combined. Add in the peppermint extract and green food coloring. If the frosting is too thick, add extra milk until desired texture.
To layer the cake, slice the two cakes in half. Place the first layer of cake, followed by a scant 1/4 portion of the frosting. Repeat until you are left with a four layer cake. Add remaining frosting to the top. Refrigerate the cake for 30 minutes, for the frosting to firm up.

Nutrition Facts : ServingSize 1 Slice, Calories 284 kcal, Carbohydrate 32 g, Protein 4 g, Fat 15 g, Sodium 310 mg, Fiber 2 g

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