Mint-Chocolate Cake

5.0 (1 reviews)

For the Cake:
Egg Replacer equivalent of 2 eggs
1 cup soy milk
1/2 cup vegetable oil
2 tsp. vanilla
1 cup boiling water
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
1/2 cup fresh mint, chopped

• Preheat the oven to 350°F. Lightly grease a 13×9-inch cake pan.
• In a large bowl, combine the egg replacer, soy milk, oil, vanilla, and boiling water.
• In a separate bowl, combine the sugar, flour, cocoa, baking soda, and salt.
• Pour the dry ingredients into the wet and mix until smooth. Stir in the chopped mint.
• Pour into the cake pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack.

For the Frosting:
3 cups confectioners’ sugar
1/2 tsp. peppermint extract
1 Tbsp. minced fresh mint
1-3 Tbsp. soy milk
Mint leaves for garnish

• Mix the confectioners’ sugar, peppermint extract, mint, and enough of the soy milk to obtain a spreading consistency. Spread over the cooled cake and garish with the mint leaves.

Makes 8 to 10 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind