Do you ever wish you could have your cake and eat it too ... with a cookie and some delicious mint "butter" cream frosting? Then you're terribly specific food-dream just came true. This recipe makes a moist vanilla layer cake that is loaded with delicious cookie chunks and everything is tied together with a multi-colored frosting that is decadent, creamy, and delicious. This cake has everything we've been dreaming of.

Mint Chocolate Cookie Cake [Vegan, Gluten-Free]

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Ingredients

For the Cookies:

  • 1/2 cup cacao powder
  • 1/2 cup buckwheat flour
  • 1/4 cup, plus 1 tablespoon coconut sugar
  • 1/2 teaspoon vanilla extract
  • 5 tablespoons light tasting olive oil
  • 1 tablespoon  water

For the Cake:

  • 1 flax egg (1 tablespoon flaxseed meal, plus 3 tablespoons water)
  • 1 cup almond meal
  • 1 cup buckwheat flour
  • 1/2 cup preferred sweetener
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon arrowroot powder
  • 1/2  teaspoon salt
  • 1 1/4 cup almond milk
  • 3/4 cup light tasting olive oil
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon apple cider vinegar
  • 2 tablespoons rice malt syrup

For the"ButterCream Frosting:

  • 2 1/2 cups cauliflower, steamed
  • 1 tablespoon lemon juice
  • 2 1/2 tablespoons coconut oil, melted
  • 1/2 avocado
  • 1/2  teaspoon green leaf stevia
  • 1 tablespoon maple syrup (more if you don't have stevia)
  • 2 tablespoons cacao powder
  • 2 drops pure essential peppermint oil
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Preparation

To Make the Cookies:

  1. Preheat the oven to 375°F. Line a square 8 1/2-inch baking tin with grease proof paper.
  2. Mix all the ingredients together in a medium bowl and press the dough into lined tin. Use your finger tips or a small glass cup covered to help press the dough down.
  3. Bake in the preheated oven for 25-30 minutes.
  4. Remove the cookies from the oven and leave them to cool.

To Make the Cake:

  1. Turn down the oven temperature to 347°F and line two 6-inch round cake tins.
  2. Make the flax egg by mixing the water and flaxseed meal together in a small bowl. Place it in the fridge for 10 minutes to set.
  3. Mix the almond meal, buckwheat, sweetener, baking soda, baking powder, arrowroot powder, and salt in a large bowl.
  4. In a medium sized bowl, combine the almond milk, olive oil, vanilla extract, apple cider vinegar, rice malt syrup, and flax egg. Stir to combine them.
  5. Pour the wet ingredients into the dry ingredients and beat them together using an electric beater until the mixture is smooth.
  6. Break 2/3 of the chocolate cookie slab into chunks and fold them into the cake mix.
  7. Pour the mixture either into the two cake tins bake for 25-30 minutes. The cake will be done when a skewer inserted into the middle comes out clean.
  8. Remove it from the oven and leave it to cool in the tin.

For the Frosting:

  1. Make sure the cauliflower is hot otherwise when the coconut oil is put in it, it will solidify. Blend the steamed cauliflower in a food processor until it forms a paste.
  2. Add the lemon juice, melted coconut oil, avocado, green leaf stevia, and maple syrup. Blend until really smooth.
  3. Add 2 drops of the peppermint oil and blend the mixture. Do not do it straight into the frosting because you'll run the risk of adding too much. I did my in a teaspoon and then stirred the spoon through the frosting. Add more peppermint oil if you want a stronger taste.
  4. Remove 1/4 of the mixture, place it into a small bowl, cover it with cling wrap and place it into the fridge. With the rest of the mixture, add in the cacao powder and blend until it is incorporated.
  5. Place the frosting into a bowl, cover it with cling wrap and leave it to sit in the fridge for 10 mins.

For Assembly:

  1. Even out the top of the cake so that it is flat.
  2. Spread 1/3 of the chocolate frosting onto the bottom half of the cake, sprinkle with 1/2 of the remaining cookie mix.
  3. Carefully lay the top layer of the cake over the bottom.
  4. Using a spatula, spread the green frosting over the bottom half of the cake and the chocolate frosting over the top half and on top. Blend the line in which they meet together. Reserve a little of each color so you can pipe decorations on top.
  5. Sprinkle the top with the remains of the cookie and pipe some pretty decorations over it.
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