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The Korean Vegan

Desserts

Super Simple Vegan Chocolate Mint Cake

Mint and dark chocolate make the perfect combination for a deliciously delightful vegan chocolate mint cake.

chocolate cake on white plate, sitting on a wooden table

I have made many chocolate cakes in my time and I always look fondly at this Super Simple Vegan Chocolate Cake recipe. It is the first recipe I tried baking after going vegan in 2016, because my husband (then boyfriend) truly believed that all other desserts were superfluous next to chocolate cake. At that time I was (and still remain) an avid follower of the legendary Stephanie Jaworski of JoyofBaking.com. I learned so much about baking from her and set out to veganize a lot of her recipes. Her rich, dark chocolate cake was the first thing I tested in my vegan kitchen.

top view of chocolate cake on white plate

Now, I always feel like the beginning of summer is truly the best time to bake a chocolate cake. What better way to celebrate brighter, warmer weather than derailing your “beachbody” plans from the get-go? LOLOLOL. Look, I’m all about being fit and healthy, but there should be no arbitrary “clock” that starts in May. I like eating 80% healthy year-round. And I like eating 20% chocolate cake, year-round!

slice of chocolate cake on plate, next to coffee cup and whole cake on a separate plate

The great thing about summer, of course, is that you have so many berries to choose from in terms of toppings. Blackberries, blueberries, and of course, the iconic strawberry all make wonderful toppings for your chocolate cake. If you’re my husband, the only true soulmate to chocolate cake, though, is vanilla ice cream. Sigh. Is there anything that declares “summer is here!” more brilliantly than a slice of chocolate cake with a scoop of ice cream?

Regardless of the weather, this Super Simple Vegan Chocolate Cake will make your eyes pop at how good it is and it will be one you make so often, you’ll have the recipe memorized (I do!) before you know it.

top view of chocolate frosting and berries on top of cake

This Super Simple Vegan Chocolate Mint Cake is:

  • Moist
  • Intense
  • Dark
  • Adult

Wow, the above sounds like a description for an improper movie.

Double it to make a layer cake, triple it to wow your friends. You can bake it in a sheet pan to make a sheet pan cake. You can bake them in a muffin pan to make cupcakes. Add chocolate chips/chunks to them for the resident choco-philes in your life. The point is, I want to make this a true “starter recipe” for you—just like it was for me. It paved the way to so many other vegan cakes, cookies, breads, and pastries that I added to my little recipe box over the years and it can do the same for you!

chocolate cake on white plate, on wooden background

Super Simple Vegan Chocolate Mint Cake

Print Recipe
8

Ingredients
  

  • 1 shot espresso or 1 Tablespoon instant coffee
  • 1 cup plant milk
  • 1 Tablespoon white or apple cider vinegar
  • 1 cup organic sugar
  • 1 1/2 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/4 cup canola oil
  • 1/2 cup cocoa powder unsweetened
  • 1 Tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon peppermint extract
  • 1 Tablespoon bourbon
  • 1/4 overripe banana mashed

Instructions
 

  • Preheat oven to 350 degrees F.
  • Grease baking pan (I prefer a 6-inch springform pan for this) and line with parchment paper.
  • Add vinegar to plant milk and set aside.
  • In a large bowl, add all dry ingredients, except for cocoa powder.
  • In a small pot, over medium-low heat, add espresso, oil, banana, cocoa powder, vanilla, bourbon, and plant milk+vinegar. Stir until cocoa powder is dissolved.
  • Add chocolate mixture to dry ingredients and stir with whisk until all flour is incorporated.
  • Pour batter into baking pan and place in oven until toothpick comes out clean (~28-30 mins).
  • In a bind for time? Pour into muffin pan and make mini cakes! Cuts baking time by 10 minutes!
  • Frost with a little vegan whipped cream mixed with melted chocolate (after it’s cooled) and top with berries!
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Super Simple Vegan Chocolate Mint Cake was last modified: May 31st, 2020 by the.krn.vegan@gmail.com
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About Me

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I veganize Korean food. I Koreanize everything else.

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the.korean.vegan

The Korean Vegan, Esq.
Earlier today, I watched a video of a white man en Earlier today, I watched a video of a white man encourage his 3 year old son to “make fun of his Asian uncle” by pulling the corners of his eyes back into slits.  When confronted by a number of Asians explaining how offensive the video was, he grew defensive, claiming it was “just a little fun.”
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Several years ago, someone asked me what the big deal was about white people making fun of my eyes.  He claimed, “people make fun of my appearance all the time, I guess I’m just not as sensitive as you.” Being bullied for one’s appearance is always wrong and can definitely be traumatic no matter what. But when that appearance is tied to your ethnicity, and when that ethnicity is outnumbered, that kind of bullying can take on a different level of harm. If someone makes fun of my nose, I may spend the rest of my life hating my nose. But if someone makes fun of my eyes—an attribute tied to my Koreanness—then I not only hate my eyes, I also hate my Koreanness.
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Bottom line, I never thought that in 2021, I’d have to explain why making “Asian eyes” to an Asian is offensive, inappropriate, and insensitive.  But apparently, it’s a message that continues to be in demand. In lieu of yelling at people, though, I thought I’d just share a story.
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Finally, a couple translations: “Dominick’s Language” is what I used to call English, because it was the gibberish my Dad spoke at the grocery store. “Sohknehbok” is Korean underclothing, something my grandmother made me wear in summer, lol, because she was always afraid I would catch my death.
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You can find the recipe for Tteokbokki (or its popular sister recipe, Rabokki) on my blog.
I’ve been grappling with this a lot lately—the I’ve been grappling with this a lot lately—the feeling that people automatically question my authenticity, are waiting for me to screw up and reveal my non-Koreanness. I’ve been called out for using the wrong ingredients, providing incorrect translations, even typos in my hashtags—all as if these errors somehow serve as proof that I’m not as Korean as I “pretend” to be. This makes me so angry sometimes because I feel like so much of my work is directly on behalf of the Korean and Korean American community, and my choice to avoid animal products shouldn’t just erase that. Over the past two years, I’ve spent a great deal of time researching for my book. I talked to my family, went to South Korea, and educated myself on the ingredients I took for granted. But I worry that ppl will see “Vegan” after the word Korean and assume that I’m immediately disqualified from participating in the discourse of diaspora. I even thought about changing my @ but I like the challenge implied by joining Korean and Vegan. Even if it makes me nervous! Lol.
Jumeok bap for Oppa. Jumeok bap for Oppa.
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