Okay, so I have made this recipe a few times in the past couple weeks for various reasons. One, I made this as a cake for my son, Dylan’s, birthday. It is his favorite cake and he likes it with raspberries and fresh mint leaves. I also made this for a fundraiser I did for YogaHOPE this past weekend. Both times they were a big hit. Oh, and did I mention this cake is incredibly easy, moist, and just delicious???
Here is the recipe for the cake.
Preheat oven to 350 degrees. Lightly grease and flour a 9X12 cake pan.
1 1/2 cup flour
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/3 cup unsweetened cocoa powder
Mix all these together well. I use my Kitchen Aide with beater attachment.
2 teaspoons vanilla extract
1/3 cup canola oil
1 1/2 Tablespoon white vinegar
1/2 cup soy milk
1/2 cup water
Mix these all together well
Pour wet into dry and beat on low until all is combined but not super smooth.
Pour into cake pan and bake for 30 minutes or until center springs back with you touch it lightly with your finger. I tend to like cakes a bit underdone so test around 25 minutes. Cupcakes should be checked at 15 minutes.
I use my Kitchen Aide mixer again. It is powerful and I can really get my frosting to the right consistency.
Mix together 1/3 cup Earth Balance “butter” (stick form) and 1/3 cup Earth Balance Shortening. You can usually find these side by side in the butter section. It may be hard to find but well worth it. I use Earth Balance all the time for baking but it is essential for a good vegan frosting. You can always buy extra and keep it in the freezer.
Once they are well mixed together add 3 1/2 cups of powdered sugar and beat until combined and grainy. Slowly add 1-3 teaspoons of vanilla extract. Just as slowly add, while beating, 2-6 Tablespoons of vanilla soy milk. The more you add the fluffier your frosting will be but don’t overdo it! Add, 1 teaspoon of peppermint extract. Taste and add what you want.
I serve this with fresh mint leaves on top and raspberries if in season!