This minty treasure is an absolute delight when paired with a cup of coffee, and desserts are always best when shared with a friend.
Some of the best recipes are the ones you can whip up in a hurry before a party or last-minute get together. File this away with your easy, vegan recipes for sure. There is no going back after you discover how simple this delicious dessert is to make. Chocolate chip cake sounds like enough, but the minty tofu icing gives this treat a light, fresh finish.
- 3 Cups Oat Flour
- ½ Cup Coconut Sugar
- ½ Cup Cocoa
- 1 ½ Teaspoon Baking Powder
- ¼ Teaspoon Salt
- ¼ Cup Chocolate Chips or Cacao Nibs
- 1 Cup Water
- 1 Squirt Lime Juice
- 1 Teaspoon Vanilla Extract
- ¼ Cup Coconut Oil or Vegan Butter, Softened
- 1 Cup Silken tofu, pressed
- ¼ Cup Powdered Sugar
- ½ Teaspoon Mint Extract
- Natural Green Food Coloring (if desired)
Mix dry ingredients first. Add in wet ingredients. Mix well with whisk or electric mixer. If batter is too thick, add 1 tablespoon of water until you reach the desired consistency. Line 9” X 9” pan with olive oil (or your choice oil). Pour in cake batter. Bake at 375 degrees for approximately 25 minutes. To make the frosting, place the pressed silken tofu into a bowl with powdered sugar, mint extract, and coloring if desired. Blend together with a whisk or electric mixer until smooth. Depending on the water of the tofu, you may need to add more powdered sugar, or oat flour, to achieve the desired consistency. Once the cake is done, allow to cool, and top with icing.
By Jodi Lane