Try it, you'll LOVE it!

Yes, I know the picture is horrible-I'm not a photographer for heavens sake (ironically I take X-Rays for a living...but that a whole other blog!)-BUT the cake is really really really good. Did I mention that it is good? I have made the cake the original way with chocolate frosting/icing on top, as shown above. However this time I put mint extract in it instead of vanilla and just topped it with powdered sugar-and it was great! So here is the recipe:

Vegan Chocolate Mint Cake
(This is a common recipe, so I can't take credit for it...but try it and make it your own!)

Ingredients

• 1-1/2 cups unbleached all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoons vanilla extract
• 1 teaspoon mint extract
  
• 1/3 cup canola oil (or use a light vegetable oil)
  
• 1 tablespoon white distilled vinegar
• 1 cup cold water

Preheat the oven to 350° F. Lightly oil a Bundt pan, 9-inch, springform pan, or muffin tins.

Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl until thoroughly combined. Create a well in the center of your dry ingredients, and add the vanilla and mint, oil, vinegar, and water. Mix until just combined. Pour into your prepared pan, and bake in the preheated oven for 25 minutes, until a toothpick inserted in center comes out clean. If making cupcakes, check for doneness after 15 minutes. [Keep an eye on your cake, since all ovens vary...you want this cake just right...don't over cook.]

Top with frosting, icing or powdered sugar and strawberries...enjoy with a cold glass of soy milk! Yumm-o!