A simple vegan chocolate mint cake, made with real mint and melted chocolate, was my recipe for first college day class success! I haven’t had the chance to bake much this summer, but when I saw a recipe in food magazine that included melted chocolate in the batter, I knew a cake had to happen. Of course the recipe was not vegan, so this led me on an internet quest to figure out possible ratios. It was also summer at the time, mint was everywhere, and I wanted to use this local ingredient in its truest form. People do not use real mint that often, which is a tragedy considering all the health benefits of real mint. Thus, this recipe was born.
The reviews were fantastic! The chocolate in the batter gives a wonderful flavor and texture, and the real mint a delicious refreshing taste. This combined with the frosting, that also uses real chocolate, made this cake a home run. The frosting was truly THE BEST VEGAN FROSTING I ever made. It was delicious, easy to work with, and I did not use an electric mixer at all. I just melted stuff, put it together, waited, and at the right time, frosted the cake.
For those who may be curious, yes I did also make vegan fat elvis cupcakes. HOWEVER, I still don’t think the recipe is perfected yet. I got comments that people could not taste the peanut butter. UNACCEPTABLE!
I have to admit, I do not know the fate of this blog. With school starting my time should be spent working on that, and now (of course) working on hanging out with Jesse and living the married life! Yet, I find myself constantly moved to great emotion reading vegan forums and blogs. People keep asking for things like good egg re placer and I want to scream IT’S ALL A SCAM! at the top of my lungs. It’s expensive items like this that put vegan baking out of the reach of so many people. The gym at Portland State University is nice, and the future is looking consistent enough that I might actually be able to pursue my bulking up dreams. Furthermore, we’re talking all about public health here in the Masters of Urban and Regional Design (MURP) program, bringing up all my thoughts of equal access to good quality food, the lack of food education in disadvantaged areas, as well as the lack of good places to exercise. Good health is not only for the privileged, but a right for all. It’s also extremely helpful for the economy and federal budget. Now who would not be moved to blog by all that?
This blog is also my own store of all my recipes and adventures. I need to post so I can keep track of my progress in my search for low budget healthy vegan recipes and vegan baking perfection.
So anyway, for now I am just going to work on posting my very best recipes, and go from there. Thanks for reading everyone!
- 3 cups flour
- 1/2 cup chopped mint
- 6 tablespoons cocoa powder
- 1/2 tsp salt
- 2 tsp baking powder
- 2 tsp baking soda
- 2 cups sugar
- 2 cups warm water
- 2 tbs lemon juice
- 2 tsp vanilla
- 1/2 cup coconut oil melted
- 1/2 cup dark 70% baking chocolate melted
- cocoa nibs for topping
- For the frosting:
- 1 cup melted baking chocolate
- 1 1/2 cups coconut oil room temperature
- 4 cups powdered sugar
- 1 cup almond milk
- 1/2 tsp sea salt
- 1 tbs vanilla
- Preheat oven to 350 degrees Fahrenheit.
- In blender combine warm water with chopped mint. Blend.
- Combine all wet ingredients for cake in one bowl, and all dry ingredients in another.
- Grease your pans.
- Combine ingredients, looking for the bubbles created by the baking soda lemon juice reaction.
- Put half in one pan, half in the other.
- Bake for 30 to 40 minutes or until fork stuck in middle comes out clean.
- For the frosting, wait until you have baked the cake and it has cooled. You want to frost at the right moment for the frosting, and not worry that a hot cake will melt everything.
- Next, check the quality of your coconut oil. If it has lumps and is low quality, melt it. If it is high quality and has no lumps, have it at room temperature.
- Combine all ingredients together and whisk until evenly mixed.
- Place frosting in fridge and wait until it is stiff but still smooth and pliable.
- Frost your cake.
- Top with cocoa nibs and enjoy!