Ho Ho Ho! Christmas came early this year with this glorious chocolate orgasmic treat. Yes I did choose my words carefully. This is the greatest thing ever, melty chocolate ganache, soft sponge cake, and of course vegan.
I have officially made the decision that from now on, all my baking recipes will be vegan. The reason is pretty simple, it is much healthier, much cheaper, and doesn’t make a difference when it comes to taste. You will not be able to tell if one of my cookies is vegan or not. I challenge you
Except if you’re lactose intolerant.
Ok, moving on.
Chocolate, mint and Christmas:
Did you know that Christmas is the compressed word version of: Christ Mas. Which means more Christ.
I had to make that joke, you know me by now, come on.
We are by far the weirdest species on earth. Our tastes and preferences change drastically from one month to the other, and we don’t even notice it! Let me illustrate, during the month of November, it’s all about pumpkin. As soon as that month ends, we don’t want anything to do with pumpkin anymore. We start buying Christmas trees and craving chocolate and peppermint.
If you present someone with a pumpkin pie recipe this week, they will react something like: “Bitch it ain’t thanksgiving no mo’ !”
That’s all good in my book, because I love chocolate mint everything. I do not wait until December to savour it. You don’t believe me? Check this out.
Christmas trees and snow flakes aside; this time of the year is truly awesome. People becomes more family oriented, they start tolerating that “special” uncle, on their dinner table. You know the one right? The one that usually tells jokes that make you want to change your last name. Come on, you know you have at least one guy like that in your family.
Vegan Chocolate mint cake:
Here is the wonderful story of this beautiful looking cake.
It’s a cold day in Montreal, the handsome-looking man named Idriss decided to make cookie dough for him and his wifey. He thought: “How can I make this cookie a little more special?”; I know! He said to himself, I shall ganache it. As he starts making the dough, a light goes on in his head that says: “How about turning this into a cake recipe for Christmas? And turn off that light! Electricity is expensive.”
Pardon my cheesy narration, but I am cursed with the inability to stay serious for more than 10 seconds.
I started this recipe thinking that I wanted to make a thumbprint chocolate mint cookie, then I completely changed my mind when my brain went like: “Caaaaaaakee …”
And for the longest time, I wanted to make a vegan chocolate mint cake, with an awesome chocolate ganache. And you know what, it blew me away.
Once you bake your cake and you take it out of the oven, it’ll be all puffed up and will probably have some cracks on the surface. That’s good, because once you let it cool down, it’ll shrink down a little and form a crater in the centre of the cake.
Those two things are central to this cake, because that crater will allow the ganache to sit on top of and those awesome cracks will absorb that ganache to make your cake super moist and chocolatey.
Take a look
You can serve it either warm or cold, depending on how you like your ganache. If you go for warm, once you cut it, it should look something like this.
Melty, chocolatey, gooey and super moist. That’s my favourite way to eat it.
If you do choose to serve it cold, then the ganache will be firm and you will end up with clean cuts and a dense and chocolatey cake. That’s where the difference is.
I truly hope you will give this a go, it’s incredibly easy, allergen free, and much healthier for you than the average cake.
Vegan Chocolate Mint Cake
- 1 cup of all-purpose flour
- ½ cup of cacao powder. Get the best you can afford.
- 1 Tsp of Baking Soda
- 1 Tbsp of baking powder
- A pinch of salt.
- 2 Flax eggs
- ¾ cups of coconut sugar
- ¾ cups of coconut oil. Room temp
- 1.5 Cups of almond milk.
- 1 Cups of almond milk.
- 1 Cup of dark chocolate.
- 3/4 Tsp of mint Extract
- Preheat your oven to 375.
- In a bowl, mix all you dry ingredients.
- In a separate bowl, mix your sugar, flax egg and coconut oil thoroughly until you get a very homogeneous and light consistency.
- Add your milk and mix.
- Slowly incorporate the dry ingredients with the wet, and mix.
- Lightly oil and dust with flour a cake pan and pour in your mixture.
- Bake for 35-40 minutes depending on your oven. If you want to make sure it's ready, test it with a toothpick. It should come out clean.
- Take your cake out, and let it cool down.
- Put a heat proof glass bowl over a water bath and melt your chocolate and and almond milk. Once completely melted add your mint extract and mix.
- Gently pour your ganache in the center of your cake. Don't spread or move the cake.
- Let your cake rest for another 15-20 minutes before cutting.
- Dust with some icing sugar and your favourite christmas themed cake candies.
- Serve and enjoy !
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