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Vegan Chocolate Mint Cake

Vegan Chocolate Mint Cake

Ingredients

  • For the cake

  • For the chocolate frosting

  • For the mint frosting

Directions

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Every year for the past four years I’ve made Billy a birthday cake and although we’re both doing Veganuary this year I’m doing exactly the same. I have a pretty good vegan chocolate cake recipe so all I needed to do as find a topping or theme that was suitable for vegans. In the past I’ve made a Jaffa cake cake, After Eight mint cake, a sweetie cake and a Kinder Bueno cake because these are all things that he loves. A colleague told me that Ruffles chocolates are vegan so I decided to go down the vegan chocolate mint cake theme.

Vegan Chocolate Mint Cake

This is a really good vegan cake recipe. It’s got a soft sponge, the ‘buttercream’ is rich and I bet if you don’t tell anyone it’s vegan they won’t notice any difference! You do have to be quite careful not to let the edges burn while the middle cooks. I wait until the cake is browned on top and then take it out of the oven even if it seems a little underdone in the middle – once it cools it’s perfect.

Vegan Chocolate Mint ruffles Cake

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Step 1
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Preheat the oven to 190ºc and grease and line three 8in cake tins. Put the flour, cocoa powder, sugar, salt and baking powdering a bowl and mix together. Add the oil, maple syrup, mint extract and milk and whisk into a thick batter.

Step 2
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Divide between the three cake tins and bake for 30 minutes.

Step 3
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For the Frosting

Break the chocolate into a microwavable bowl and melt in the microwave for 30 seconds and then 10 second bursts, mixing well in between. Leave to cool.

Step 4
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For the chocolate frosting

Mix the baking block and vegan margarine with a stand or hand mixer until there are no little lumps. Add the icing sugar and cocoa powder and mix well. Finally, beat in the completely cooled chocolate.

Step 5
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For the mint frosting

Mix the baking block and vegan margarine again until smooth. Add the icing sugar mix well before adding the mint extract and food colouring. Mix in a little soya milk until it is a spreadable consistency.

Step 6
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Sandwich the cake layers together with about half go the mint frosting. Cover the top and sides of the cake with the chocolate frosting using a pallete knife. Top with piped mint frosting and your Mint Ruffles!

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  • 118 Views
  • 3 hrs
  • Serves 16
  • Medium
  • 190ºc

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Ingredients

Adjust Servings:
For the cake
540g Plain Flour
600g Caster Sugar
75g Cocoa Powder
1.5 tbsp Baking Powder
1.5 tsp Salt
180ml Sunflower Oil
180ml Maple Syrup
1 tsp Mint Extract
390ml Milk Substiture
For the chocolate frosting
125g Vegan Margarine
125g Stork Baking Block
250g Icing Sugar
150g Dairy Free Dark Chocolate
40g Cocoa Powder
For the mint frosting
65g Vegan Margarine
65g Stork Baking Block
130g Icing Sugar
A few tablespoons Soya Milk
1 tsp Mint Extract
2 bags Mint Ruffles
vegan pancakes
previous
Vegan Pancakes
Vegan garlic twists
next
Vegan Garlic Twists

4 Comments Hide Comments

It sounds delicious and is a really impressive birthday cake! I’ve made a vegan cake before and I honestly don’t think most people would know if you didn’t tell them!

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