Sunday, 29 November 2015

Chocolate Cake with Mint Chip Buttercream (Vegan)

      Chocolate and mint are one of my favorite combinations ever! So obviously I couldn't resist making this sinful cake for my dad's birthday. 
       This chocolate cake so good that you'd never believe when I tell you it's vegan! I have used soy milk, but I'm sure almond milk, or any other kind would work just as well.
       This recipe makes enough for two nine inch pans. I used half the recipe.

For the cake:
  1. 275g plain flour
  2. 100g natural cocoa powder
  3. 2 tsp bicarbonate of soda
  4. 1 tsp baking powder
  5. A pinch of salt
  6. 450ml unsweetened soy milk
  7. 2 tsp red wine vinegar
  8. 320g caster sugar
  9. 320ml sunflower oil
  10. 2 tbsp vanilla extract


  1. Preheat the oven to 160 degrees.
  2. Put the flour, cocoa powder, bicarbonate of soda, baking powder and salt into a large mixing bowl and sift twice through a sieve.
  3. In a separate bowl, whisk the soya milk, vinegar, sugar, oil and vanilla extract. Slowly pour into the flour mixture and stir until combined (You can use regular milk for non-vegan version). 
  4. Pour the batter into the prepared cake tin and bake in the preheated oven for 40-55 minutes.  
  5. Leave to cool for at least 1 hour. 

          For the mint chip buttercream:
  1. 2 c icing sugar
  2. 1 c unsalted butter
  3. 1 tsp milk
  4. 2-3 drops of peppermint extract
  5. handful of chocolate chips
  6. green food coloring (optional)


  1. Using an electric mixer, beat the butter until soft and pale.
  2. Slowly add in the sugar and continue mixing until light and fluffy. 
  3. Add in the milk to loosen the mixture. Now add in the extract and color and mix well. 
  4. Fold in the chocolate chips.
*Refrigerate the cake after icing it for at least 2-3 hours.