Chocolate Mint Chip Cake

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Chocolate Mint Chip Cake

 

1/2 cup soy milk or rice milk or other non-dairy milk

1/2 cup 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 teaspoon baking powder

1 1/4 teaspoon baking soda

1 teaspoon salt

1/2 cup applesauce

2 teaspoons vanilla

1/2 teaspoon 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 to

3 times to incorporate.

Divide the batter evenly between the two pans. Bake at 350 degrees for 30 to 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.

Makes 2, 8-inch layers.