Vegan Chocolate-Mint Cake
From jo_jo_ba 16 years ago
- 37 minutes to make
- Serves 24
A wonderful dark chocolate mint cake made very moist and low fat by the addition of prune puree! A great use for any fresh mint growing in your garden!
Ingredients
- egg replacer for 2 eggs shopping list
- 1 cup soy milk shopping list
- ½ cup prune puree shopping list
- 2 tsp vanilla shopping list
- 1 cup boiling water shopping list
- 1 cup packed brown sugar shopping list
- 1 cup flour shopping list
- ¾ cup whole-wheat flour shopping list
- 3/4 cup cocoa shopping list
- 1 1/2 tsp baking soda shopping list
- 1 tsp salt shopping list
- ¾ cup fresh mint, minced shopping list
How to make it
- Pre-heat oven to 350 degrees. Lightly grease a 13 x 9 cake pan.
- Mix together the egg replacer, soy milk, prunes, vanilla and water.
- In a separate bowl, combine the sugar, flour, cocoa, baking soda and salt.
- Slowly add to the wet ingredients and stir to combine. Add the fresh mint.
- Pour into cake pan and bake for 30 to 35 minutes, until a toothpick inserted into the cake comes out clean.
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