Thursday, 12 July 2012

Peppermint Iced Cake in a Pot!

That day would be my first day meeting a new friend. He's a vegan and when I think of vegans, I just want to give them something from nature. Hahaha! This image of a potted plant couldn't get out of my head, so I decided to just trust what I have in mind, and make it!!!

I ended up making a mint iced cake that looked like a pot of plant!

This might be a little troublesome to make as it involves 3 different layers, but I assure you, whoever you're making this for, they will be really happy to receive it!

I was looking for containers that looked like flowerpots, and I found these $2 beautiful clay cups from Daiso!!! Very happy!

Now that we have our 'flowerpots', we can start making this delicious iced cakes~! ^^

The ingredients listed here are made for 2 pots! ^^

Bottom Cookie Layer

- 50g all-purpose flour
- 20g cold vegan butter
- 1 tbsp granulated sugar

1. Preheat oven to 220℃.

2. Rub butter into flour until its like huge cookie crumbs.

3. Toss in sugar.

4. Transfer to baking dish or tray and bake for 12~15 minutes, until thoroughly baked.

5. Remove from oven. Spoon into 2 pots. This will be your bottom layer! ^^

Brownie Layer

- 40g vegan chocolate chips
- 24g all-purpose flour
- 7g cocoa powder

- 1/4 tsp baking soda
- 21g brown sugar
- pinch of salt

- 42g soymilk
- 21g oil
- 4g vinegar
- 1 tsp vanilla paste/essence

1. Lightly grease 2 muffin tins and preheat oven to 150℃.

2. Melt the chocolate chips in a double boiler or microwave oven. To make a double boiler, just place your stainless steel bowl of chocolate chips over a smaller pot of water. Melt over gentle flame.

3. Sift flour, cocoa powder and baking soda.

4. Stir in brown sugar and salt. Mix well.

5. Mix all the wet ingredients (soymilk, oil, vinegar, vanilla essence) together.

6. Mix melted chocolate into wet mixture.

7. Pour dry ingredients into wet and mix gently. Stir until just combined for a tender crumb. Do not overmix.

8. Pour mixture into 2 muffin tins and bake for 18 minutes.

9. Remove brownies from muffin tins and slice brownies into half to make 4 discs of brownies. Put 1 disc on top of the cookie crumb layer in the pot. Do the same for the other pot. 

Peppermint Cream


- 40g vegan whipped cream (about 20g whipping cream)
- 3 drops peppermint essential oil/extract

1. Stir peppermint essential oil/extract into whipped cream.

2. Spoon in whipped cream on the first brownie layer and top the cream with the other brownie disc.

3. Put a plastic wrap over the pots and freeze cakes in freezer until ready for consumption.

These are delicious straight from the freezer! The whipped cream would develop a texture like ice cream, but it would be very light and refreshing. ^^

For a cute touch like mine, get 2 stalks of mint leaves, wash the stalk gently, careful not to wet the leaves. Dry on paper towels. When you're ready to serve, stick a stalk of mint leaves into each pot!

Don't stick on the mint leaves into the pot and place them into the freezer to cool. If you do that, when you take the pots out again, the mint stalk would just flop and will be unable to stand straight and tall!  

Hope whoever you are making this for would love it!!! Thanks for reading~!!! ^^

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