There’s something about a combination of mint and chocolate that always reminds me of the holidays. Growing up, my family would gather every winter to bake cookies and cakes, and mint chocolate treats were always a favorite. The aroma of peppermint would fill the house, creating a festive and cozy atmosphere. This Mint Chocolate Cake brings back those nostalgic memories while offering a modern, vegan twist that’s perfect for any occasion.
This recipe is a delightful balance of rich chocolate and refreshing mint, making it a great dessert for both special celebrations and everyday indulgence. One thing I love about this cake is its versatility. You can easily make it gluten-free by using gluten-free all-purpose flour, ensuring that everyone, regardless of dietary restrictions, can enjoy a slice.
I’ve found that adding a bit of green food coloring to the frosting not only enhances the visual appeal but also makes it fun and festive. It’s an excellent choice for a St. Patrick’s Day celebration or a Christmas dessert table. If you’re not a fan of food coloring, you can certainly skip it and still have a deliciously minty frosting.
For those who prefer a more intense mint flavor, you can increase the peppermint extract in the frosting. Conversely, if you like a subtler hint of mint, reduce the amount slightly. The flexibility of this recipe allows you to tailor it to your taste preferences.
I also enjoy experimenting with different milk alternatives in the frosting. Whether you choose almond milk, soy milk, or oat milk, each one brings a unique touch to the final product. This cake is not only a treat for the taste buds but also a joy to make, bringing a touch of creativity to your baking routine.
How to Prepare Mint Chocolate Cake
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Ingredients
- 2 cups sugar
- 1 tablespoon vanilla extract
- 2/3 cup vegan butter (soft)
- 2 cups water
- 2 tablespoon white or apple cider vinegar
- 1/2 teaspoon salt
- 6 cups powdered sugar
- 3 cups all-purpose flour (can use gluten-free)
- 3/4 cup neutral-flavored oil
- 1 1/2 teaspoon peppermint extract
- 1-2 drops green food coloring
- 2 teaspoon baking soda
- 1-2 tablespoon milk of choice (optional)
- 1/2 cup sifted cocoa powder
Directions
- Set your oven to 350°F and grease two 8-inch cake pans. Put them aside.
- In a big bowl, combine the flour, cocoa powder, sugar, baking soda, and salt. Pour in the vinegar, vanilla extract, oil, and water, then mix until the batter is smooth and well combined.
- Divide the batter between the prepared cake pans. Bake for 25-27 minutes, or until a toothpick inserted in the center comes out mostly clean. Let the cakes cool completely.
- While the cakes are cooling, make the frosting. Beat the softened vegan butter in a large bowl until smooth. Gradually add the powdered sugar, beating until well combined. Stir in the peppermint extract and green food coloring. If the frosting is too thick, mix in a little milk until the desired consistency is reached.
- Once the cakes are completely cool, cut each one horizontally to create four layers. Place the first layer on a serving plate and spread a thin layer of frosting on top. Continue layering the cakes and frosting, finishing with a layer of frosting on top.
- Refrigerate the assembled cake for about 30 minutes to allow the frosting to set.
FAQs:
Can I substitute the vegan butter with regular butter?
Yes, you can substitute vegan butter with regular butter in the same amount. However, keep in mind that this will make the recipe non-vegan.
What can I use instead of green food coloring?
If you prefer not to use artificial food coloring, you can use natural alternatives like spinach powder or matcha powder to achieve a green tint.
How do I make sure my gluten-free version of the cake turns out well?
When making a gluten-free version, use a 1:1 gluten-free flour blend that contains xanthan gum for better texture and structure. Additionally, check for doneness as baking times may vary slightly.
Can I use a different extract instead of peppermint?
Absolutely! You can use other extracts such as almond, coconut, or even orange for a different flavor profile. Adjust the quantity to taste.
What should I do if my frosting is too runny?
If your frosting is too runny, gradually add more powdered sugar until it reaches the desired consistency. Conversely, if it’s too thick, add a bit more milk of choice, one teaspoon at a time.
Is it necessary to refrigerate the cake before serving?
Refrigerating the cake for about 30 minutes helps the frosting to set, making it easier to slice and serve. However, it is not strictly necessary and can be served immediately if preferred.
Mint Chocolate Cake
Ingredients
- 2/3 cups vegan butter softened
- 3 cups all purpose flour can use gluten free
- 2 cups water
- 1-2 drops green food coloring
- 1/2 teaspoon salt
- 2 cups sugar
- 1-2 tablespoon milk of choice optional
- 1 1/2 teaspoon peppermint extract
- 2 tablespoon vinegar white or apple cider
- 3/4 cup oil any neutral flavored oil
- 6 cups powdered sugar
- 2 teaspoon baking soda
- 1/2 cup cocoa powder sifted
- 1 tablespoon vanilla extract
Instructions
- Preheat your oven to 350F. Grease two 8-inch cake pans and set them aside.
- In a large bowl, mix together the flour, cocoa powder, sugar, baking soda, and salt. Add the vinegar, vanilla extract, oil, and water to the dry ingredients. Mix until smooth and well combined.
- Pour the batter evenly into the prepared cake pans. Bake for 25-27 minutes, or until a skewer inserted in the center comes out mostly clean. Allow the cakes to cool completely.
- While the cakes cool, prepare the frosting. In a large bowl, beat the softened vegan butter until smooth. Gradually add in the powdered sugar, continuing to beat until combined. Mix in the peppermint extract and green food coloring. If the frosting is too thick, add a little milk until you reach the desired consistency.
- To assemble the cake, cut each cooled cake in half horizontally to create four layers. Place the first cake layer on a serving plate and spread a thin layer of frosting on top. Repeat with the remaining cake layers and frosting, finishing with frosting on the top layer.
- Refrigerate the cake for about 30 minutes to allow the frosting to set.
