Pescatarian Vegan Mint Chocolate Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

4.8

(5)

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Ingredients

12 servings

For the cake

1 cup plant-based milk
1 tbsp apple cider vinegar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ¾ cups organic cane sugar
2 tsp baking soda
1 tsp baking powder
1 tsp fine salt
1 cup hot water
½ cup neutral oil
2 tsp pure vanilla extract

For the mint buttercream

1 cup vegan butter, softened
3 ½ cups powdered sugar, sifted
3 tbsp plant-based milk
1 ½ tsp peppermint extract
¼ tsp fine salt

For serving

vegan chocolate shavings or chips, for garnish (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
Stir together the plant-based milk and apple cider vinegar in a small bowl and set aside for 5 minutes until slightly curdled — this is your vegan buttermilk.

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