Vegan Mint Chocolate Cake with Simple Chocolate Buttercream Frosting
The Korean Vegan recipe - Korean Vegan
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 1/2 cups sifted all purpose flour ((370 g))
- 2 cups sugar ((400 g))
- 4 tsp baking powder
- 1 1/2 tsp baking soda
- 1 pinch salt (optional)
- 1 1/8 cup cocoa powder ((120 g))
- 2 shots espresso ((see Note))
- 1/2 banana, mashed
- 2/3 cup vegetable oil
- 1 3/4 cup water
- 1 tbsp vanilla extract
- 1/2 tsp peppermint extract
- 1 cup sifted powdered sugar
- 1/4 cup sifted cocoa powder
- 1/2 cup butter ((at room temperature))
- 1/4 cup melted chocolate ((at room temperature))
- 2 tbsp plant milk ((at room temperature))
- 1 tsp vanilla extract
Instructions
- 1
Preheat your oven to 350°F.
- 2
Spray 2 7-inch cake pans with cooking spray and line them with parchment paper. (Watch the video for how I do this.)
- 3
Add the flour, sugar, baking powder, baking soda, and salt into a large bowl. Whisk and set aside.
- 4
To a small saucepot, add cocoa powder, vegetable oil, water, peppermint extract, espresso, vanilla extract, and banana. Stir together over medium-low heat until the cocoa powder has completely dissolved.
- 5
Stir the warm chocolate mixture into the dry ingredients. Using a whisk, mix together all ingredients until the dry ingredients are completely incorporated.
- 6
Divide cake batter equally into the two cake pans (use a scale--it's not as intuitive as you think!).
- 7
Bake in the oven for ~38 minutes, until a toothpick inserted into the center comes out clean.
- 8
Allow the cakes to cool in the pans for about 5 to 10 minutes. Run a sharp knife or offset spatula around the edges to loose the cakes before flipping the cake pans over and gently dislodging the cakes.
- 9
Allow the cakes to cool on a wire rack for at least 1 hour before frosting them. You can also wrap them up and place them in the fridge overnight (this will actually make it much easier to frost them).
- 10
Add powdered sugar and cocoa powder into a large bowl.
- 11
Add 1/2 of the butter, melted chocolate and vanilla extract and mix using handmixer until the mixture becomes creamy. If the frosting is too thick, additional butter (1 tablespoon at a time) and plant milk until you reach desired consistency.
- 12
Wait until the cakes have completely cooled before attempting to frost them. I generally do not like too much frosting, but if you like frosting, double the frosting recipe.