Chocolate Cake with Minty Chocolate Frosting!

Here is a perfect example of a recipe I found, wanted to try, but knew it could be "nutrified" to become, not only a tasty treat, but one that is much healthier too.  And boy is this yummy!  Yes, I can finally have my chocolate cake and eat it too (since it doesn't have refined or animal products)!!I used several subsitutions that can be found in last week's post on baking subsitutions. 

Have fun!  I encourage you to try them on one of your favorite recipes, or one that you've been thinking about trying.  Of course you can always just make this one and be blown away by just how good "healthier" can taste!   

Chocolate Cake with Chocolate Mint Frosting
(adapted from tryveg.com’s free vegetarian starter guide)

CAKE:
2 ¼ cups whole wheat pastry flour
4 ½ Tablespoons cocoa powder
1 ½ cups raw sugar (or evaporated cane juice)
1 ½ teaspoons baking soda
½ cup unsweetened applesauce
1 ½ Tablespoons white vinegar
1 ½ teaspoons vanilla extract
1 ½ cups cold water

1. Preheat oven to 350 degrees, spray a 9x13 inch pan with cooking spray.

2. Combine dry ingredients in a large mixing bowl and mix with a wire whisk

3. Add wet ingredients to the dry and stir quickly, until batter is smooth.

4. Pour smooth batter into the prepared pan. Bake for 20-30 min. (or until you can insert a toothpick and it comes out clean). Cool completely before icing. Easy Peasy!

ICING:

1 12-oz. bag of dairy-free chocolate chips
¼ cup milk substitute (rice milk, or soy milk)
1 Tablespoon (yes, Tablespoon) of peppermint extract

1. Melt chocolate chips in a small saucepan over very low heat. Add milk substitute and peppermint extract and stir continuously. Add a little more rice milk or peppermint if necessary to reach desired flavor and consistency.

2. Cool completely before frosting the cake.  This cake is wonderful on it's own, but if you want to make it a little more decadent, add a small scoop of non-dairy "ice cream" (ex: Soy Delicious Ice Cream, or Coconut Bliss).  Enjoy!