Don't be fooled by the fact that this Mint Choc Chip Loaf Cake is vegan...it's still incredibly fudgy, rich, and everything you could ever ask for in a refreshing chocolate delight! So why not try Eva Sayer's @theborrowerbakes recipe today?
Vegan Mint Choc Chip Loaf Cake
Vegan Mint Choc Chip Loaf Cake
Rated 4.1 stars by 13 users
Forget the after dinner mint, what about a big old slice of Mint Chocolate Chip Loaf Cake… AND IT'S VEGAN! Don’t be fooled, this cake may be in disguise as a classic mint choc chip ice cream but underneath its a fudgy, rich and surprisingly refreshing chocolate delight.
Ingredients
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300 g Plain Flour
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150 g Caster Sugar
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150 g Light Soft Brown Sugar
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60 g Cocoa Powder
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100 g Cocoa Loco Dark Mint Chocolate Bar
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1.5 tsp Bicarbonate of Soda
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1/2 tsp Salt
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115 ml Vegetable Oil
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340 ml Cold Coffee (1tbsp coffee granules mixed with 340 ml boiling water and left to cool)
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1 tsp Mint Extract
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30 ml Non Dairy Milk
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1.5 tbsp Apple Cider Vinegar
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200 g Soft Unsalted Vegan Butter
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450 g Icing Sugar
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2 tbsp Non Dairy Milk
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1 tsp Mint Extract
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1/2 tsp Spinach Powder
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100 g Cocoa Loco Couverture Dark Chocolate Buttons (plus extra for decoration)
Chocolate Sponge
Mint Buttercream
Directions
Preheat oven to 180’C, 160’C fan, Gas mark 4. Grease and line a large loaf cake tin with baking parchment.
In a food processor blitz the Dark Chocolate Mint bar into small, fine pieces or chop up the bar with a knife and pour into a large mixing bowl.
To the same bowl sieve the flour, two sugars, bicarbonate of soda, cocoa powder and salt. Give the dry ingredients a quick whisk to evenly distribute the chocolate pieces.
In a separate bowl whisk together the vegetable oil, cold coffee, mint extract, non dairy milk and apple cider vinegar.
Add the wet ingredients to the dry and whisk together to form a smooth batter. It will be quite a runny consistency.
Pour the chocolate cake mix into the prepared loaf tin and bake in the oven for 50 minutes or until a skewer inserted comes out clean.
Once baked, leave to cool before transferring to a wire wrack to cool completely.
Meanwhile, to make the buttercream, beat the vegan butter in a freestanding electric mixer with a paddle attachment (or alternatively in a bowl using a wooden spoon and some good old-fashioned elbow grease) for around 4-5 minutes until pale and fluffy.
Sift the icing sugar into the butter in two stages beating well between each addition. Be sure to scrape down the sides of the bowl with a spatula regularly to ensure everything is well incorporated.
Pour in the non dairy milk, mint extract and spinach powder and beat until the buttercream is a smooth pale green. Feel free to add more or less of the green food colour paste until you reach your preferred shade.
To create that classic “mint choc chip ice cream” effect, chop the couverture dark chocolate buttons into small chunks and stir through the buttercream.
To decorate, using a piping bag and round nozzle you can pipe small peaks of the buttercream onto the top of the cake and sprinkle with some extra chunks of chocolate. Or simply spread the buttercream evenly over the top of the sponge.
The ultimate minty masterpiece and tastes exactly like what i believe to be the BEST ice cream flavour choice!