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Mint Chocolate Chip Cake

January 08, 2016


Chocolate cake is never a good idea... said no one ever! Especially when this gluten-free, vegan Frosted 5-Layer Mint Chocolate Chip Cake is staring you in the face! Brace yourself, those green layers are mint coconut cream frosting with Chocolate Coated Mint Squarebar crumbles. A huge thanks to Yvonne's (@yvonne_deliciously_vegan) chocolate cake recipe, from her app, My Eclectic Kitchen, and Celine's (@celine_squared) chocolate-mint-lover brain.


Ingredients:

Dry:
1 3/4 cup oat flour
1/2 cup cacao powder
1/4 tsp sea salt
1 tsp xanthan gum
1 tsp baking soda

Wet:
1 1/4 cup almond milk (or any unsweetened dairy-free milk)
1/3 cup grapeseed oil (I have subbed olive oil for this and it works great!)
1 tbsp coconut vinegar or apple cider vinegar
4 drops liquid stevia (or 3 Tbsp coconut nectar or maple syrup)

Extras:
1/2 cup semi-sweet, dairy-free chocolate chips

Coconut Cream Frosting:
One 15 oz. can of full fat coconut milk
1/2 tsp peppermint extract
2 Tbsp coconut nectar or maple syrup

Chocolate Coated Mint Squarebars for layering

Recipe: 

  1. Chill the can of coconut milk overnight. Do not shake!
  2. For the cake: Preheat oven to 350 degrees F. Line the bottom of two 6-inch round cake pans with parchment paper. Spray the pans with cooking spray or rub them lightly with coconut oil. In a large mixing bowl, mix the wet ingredients. 
  3. In a separate bowl, whisk together the dry ingredients. Fold the dry ingredients into the wet mixture just until they combine. Fold in the chocolate chips. 
  4. Distribute the batter evenly into the 2 pans. Alternatively, pour batter into 12 cupcake molds lined with cupcake baking cups. Place the pans onto a baking sheet and then into a preheated oven for 27-30 minutes.
  5. Cakes should have a little bounce back when pressed. Cool the cakes in the pans for at least 40 minutes to an hour, or just until completely cool. While the cakes are cooling make the frosting.
  6. Frosting: Gently flip your refrigerated can of coconut milk upside down and open from the bottom. Since coconut fat solidifies when chilled, you will find the thin, milky liquid on the top now. Pour all the liquid into a glass or jar to be used later in a smoothie or drink (or soup!). The coconut fat will be left behind in the bottom of the can. 
  7. Carefully scoop out the thick cream into a mixing bowl or stand mixer. Make sure you don't get liquid into the bowl; it will be difficult to whip up if you do.
    Beat the coconut cream on high speed for 3-5 minutes.
  8. Whip until it becomes light and fluffy with soft peaks. Mix in coconut nectar or maple syrup and peppermint extract. Whip just until combined.
  9. Build your layer cake by carefully flipping your cake pan over while holding a plate over the top of the pan. Flip your pan back over without removing the plate and you should have your cake now sitting on the plate.
  10. Start with one cake on the bottom, layer some coconut frosting, crumble some Squarebar and repeat. Cake, frosting, Squarebar. I also drizzled some chocolate sauce over the top of the cake before serving.
  11. Enjoy!

    WE'LL KEEP IT FRESH...

    Text "Square" to 33222