Chocolate Mint Chip Cake

 
1/2 cup soy milk, rice milk, or other non-dairy milk of choice
1/2 cup Mori-Nu silken style tofu, extra firm
1 cup water
1 2/3 cups unbleached cane sugar
1 1/2 cups unbleached flour
3/4 cup soy flour
3/4 cup cocoa powder
1 1/2 t. baking powder
1 1/4 t. baking soda
1 t. salt
1/2 cup applesauce
2 t. vanilla
1/2 t. peppermint extract
1 cup vegan chocolate chips
 

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 2-3 times to incorporate. Divide the batter evenly between the two pans. Bake at 350 degrees for 30-35 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.

*Note: This cake can also be prepared in a 9x13-inch pan for 20-25 minutes or until an inserted toothpick comes out clean.

Yield: Two 8-inch layers

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett