Chocolate Mint Chip Cake

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Posted today on Raye's "Consider the Ravens" list. To to her forum: ConsiderTheRavens- (it is in a weekly, vegan newsletter)

 

Chocolate Mint Chip Cake*From Chef Beverly Lynn Bennetthttp://www.veganchef.com/chocomint.htm 1/2 cup soy milk, rice milk, or other non-dairy milk of choice1/2 cup Mori-Nu silken style tofu, extra firm1 cup water1 2/3 cups unbleached cane sugar1 1/2 cups unbleached flour3/4 cup soy flour3/4 cup cocoa powder1 1/2 t. baking powder1 1/4 t. baking soda1 t. salt1/2 cup applesauce2 t. vanilla1/2 t. peppermint extract1 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 andtofu, and blend for 1 minute. Add the water and blendan additional 30 seconds. In a medium bowl, sifttogether the sugar, flour, soy flour, baking powder,baking soda, and salt. Add the dry ingredients to thefood processor and blend for 1 minute. Add theapplesauce, vanilla, and peppermint extract, and blendan additional 30 seconds or more to combine. Add thechocolate chips and pulse 2-3 times to incorporate.Divide the batter evenly between the two pans. Bake at350 degrees for 30-35 minutes or until an insertedtoothpick comes out clean. Place the cakes on a rackto cool for 5 minutes. Then invert the layers on to arack, remove the pans, and allow to cool completelybefore frosting with frosting of choice, if desired.*Note: This cake can also be prepared in a 9x13-inchpan for 20-25 minutes or until an inserted toothpickcomes out clean.Yield: Two 8-inch layers

 

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