This vegan mint chocolate chip cake is everything that a cake should be: decadent, comforting, sweet, and moist. Sweet chocolate cake, layered with minty buttercream, and topped with a delicious chocolate ganache. What more could you want? Using peppermint extract instead of mint extract is the secret to getting a delicious minty flavor. Mint extract can sometimes give foods a toothpasty flavor, but peppermint has the perfect minty taste and is much easier to measure. The rich chocolate cake and ganache work so well with the fresh mint buttercream. It's a match made in heaven. Make this vegan mint chocolate chip cake once and all of your friends will be asking you to make it for their birthday this year.

Mint Chocolate Chip Cake [Vegan]

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Ingredients

For the Cake:

  • 1 1/2 cups + 3 Tablespoons All Purpose Flour
  • 3/4 cup Granulated Sugar
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoons Baking Powder
  • 1 1/2 teaspoons Baking Soda
  • 7 Tablespoons Coconut Oil
  • 1 1/2 cups Boiling Water
  • 3/4 cup Dutch Process or Natural Cocoa Powder
  • 6 Tablespoons Ground Flax Seeds
  • 9 Tablespoons Hot Water
  • 2 teaspoons Vanilla Extract

For the Buttercream:

  • 1 1/2 cups Vegan Butter (3 sticks)
  • 1 1/2 cups Hi Ratio Solid Vegetable Shortening
  • 6 cups Vegan Confectioners Sugar
  • 3 Tablespoons Almond Milk or any milk alternative of your choice
  • 1 teaspoon Vanilla Extract
  • 3-4 teaspoons Peppermint Extract
  • 1/4 teaspoon Salt (leave out if you use salted vegan Butter)

For the Ganache:

  • 4 ounces Vegan Chocolate
  • 3 fl oz (6 Tablespoons) Milk Alternative
  • 2 teaspoons Coconut oil
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Preparation

For the Cake:

  1. Combine ground flax seed with the 9 tablespoons of hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. Combine the flour, sugar, salt, baking powder & soda together in a large mixing bowl
  4. Combine the coconut oil, 1 1/2 cup boiling water and cocoa powder together and whisk smooth
  5. Add the cocoa mixture and the flax eggs mixture along with the vanilla extract to the flour mixture and whisk smooth
  6. Pour batter into 3 greased and parchment lined 7" cake pans and bake immediately in a preheated 350°F oven for approximately 22 - 25 minutes or until the layers are springy to the touch when you gently press the centers
  7. Cool cakes in the pan then flip them out onto a cooling rack to cool completely while you prepare the buttercream recipe of your choice

For the Buttercream:

  1. Combine the vegan butter and shortening in the Kitchen Aid (or stand mixer) bowl with the paddle attachment
  2. Whip on medium to high speed for about 3 minutes.
  3. Scrape the sides and bottom of the bowl to make sure it is evenly mixed and add the salt and flavors. .
  4. Stop mixer and add the sifted confectioners sugar all at once.
  5. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 minutes.
  6. Scrape the bowl again and then while mixing on low speed slowly drizzle in the almond milk
  7. Increase speed to high and whip for another 2 minutes
  8. Add the mint extract and the green food color (*if using) adjust the extract to your taste, so start with just 2 teaspoons and add each one as needed

For the Ganache:

  1. Bring the milk to a boil and pour over the chopped chocolate, whisk smooth.
  2. Cool for at least an hour before pouring over cake
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